Maple pecan sticky buns are a sweet, sticky treat made with soft, fluffy dough swirled with cinnamon and topped with a rich maple glaze and crunchy pecans. These buns have that perfect balance of gooey sweetness and nutty crunch that makes them irresistible for breakfast or an afternoon snack.
I love making these buns because they fill the kitchen with the warm smell of cinnamon and maple, which feels like a cozy hug on a chilly morning. One tip I always follow is to let the dough rise just right so the buns come out light and soft, not dense. The pecans add a wonderful texture and a little bit of earthiness that pairs beautifully with the maple syrup.
My favorite way to enjoy maple pecan sticky buns is fresh out of the pan, when the glaze is still warm and sticky. They’re perfect with a cup of coffee or tea to start the day with something special. Whenever I bring these to gatherings, they’re gone in no time—everyone loves the mix of sweet, sticky, and nutty flavors all in one bite.
Key Ingredients & Substitutions
All-purpose flour: This gives the buns their soft yet sturdy texture. You can swap part of it with whole wheat flour for a nuttier flavor, but keep most all-purpose for softness.
Yeast: Active dry yeast helps the dough rise and become fluffy. Instant yeast can be used too—just mix it with the flour directly.
Milk and Butter: Warm milk activates the yeast nicely, and butter adds richness. For a dairy-free option, use almond or oat milk and vegan butter.
Brown sugar & cinnamon: These are key for the sweet, cinnamony filling. You can substitute coconut sugar or a sugar blend to reduce sweetness.
Maple syrup: Pure maple syrup makes the topping shine with rich flavor. You can use honey or a maple-flavored syrup if needed, but pure maple is best.
Pecans: They add crunch and earthiness. Walnuts or almonds are great alternatives if you don’t have pecans.
How Do You Get the Dough Light and Fluffy Every Time?
The dough’s rise is what sets these sticky buns apart. Here’s how to nail it:
- Use warm milk around 110°F (43°C) to activate the yeast without killing it.
- After mixing, knead the dough until smooth and elastic—this builds gluten for a soft texture.
- Let the dough rise in a warm, draft-free spot until doubled—usually about 1 to 1.5 hours.
- Don’t rush the second rise after shaping; the buns need to puff up before baking for softness.
Taking time for these rises ensures the buns bake up light, fluffy, and tender. Patience really pays off with this recipe!
Equipment You’ll Need
- Mixing bowls – I use a large bowl for the dough and a small one for the filling; they’re essential for mixing and rising.
- Stand mixer with dough hook (optional) – makes kneading easier and quicker, but hands work fine too.
- Saucepan – needed to make the maple pecan topping; I like a medium-sized one that heats evenly.
- 9×13-inch baking pan – perfect for holding the buns and caramelized topping; a standard size that’s easy to find.
- Rolling pin – helps roll out the dough evenly into a rectangle for shaping the buns.
- Sharp knife or dental floss – for cutting the rolled dough into even slices without squishing the shape.
- Cooling rack – to let the buns cool slightly after baking without getting soggy bottoms.
Flavor Variations & Add-Ins
- Swap pecans for walnuts or almonds for different crunch and nutty flavor.
- Add a handful of raisins or dried cranberries into the cinnamon filling for some chewiness and extra sweetness.
- Drizzle with chocolate or caramel sauce after baking for an extra decadent touch.
- Mix in a pinch of ginger or nutmeg in the filling for a hint of spice variation.
Maple Pecan Sticky Buns
Ingredients You’ll Need:
For the Dough:
- 3 1/4 cups all-purpose flour
- 2 1/4 tsp (1 packet) active dry yeast
- 1 cup whole milk, warmed (about 110°F/43°C)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 tsp salt
- 2 large eggs
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tbsp ground cinnamon
For the Maple Pecan Topping:
- 1 cup packed brown sugar
- 1/2 cup unsalted butter
- 1/4 cup pure maple syrup
- 1/4 cup heavy cream
- 1 1/2 cups pecans, chopped (reserve a few whole halves for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare the dough and filling, plus about 1 to 1 1/2 hours for the dough to rise the first time. The second rise after shaping will take another 30-45 minutes. Baking time is about 25-30 minutes. In total, plan for roughly 2.5 to 3 hours from start to finish.
Step-by-Step Instructions:
1. Make the Dough:
Start by dissolving the yeast in warm milk and let it sit for 5 minutes until frothy. Then add sugar, melted butter, salt, eggs, and 2 cups of flour. Mix gently. Gradually add the remaining flour until the dough pulls away from the bowl but still feels soft. Knead the dough until smooth and elastic, then put it in a greased bowl, cover it, and let it rise in a warm spot until doubled, about 1 to 1 1/2 hours.
2. Prepare the Maple Pecan Topping:
While the dough rises, melt together brown sugar, butter, maple syrup, and heavy cream over medium heat. Stir constantly until smooth and slightly thickened—this takes about 3 to 5 minutes. Remove from heat and mix in chopped pecans. Pour the sticky mixture into a greased 9×13-inch pan and set aside.
3. Prepare the Filling:
Mix the softened butter, brown sugar, and cinnamon in a small bowl until well combined.
4. Shape the Buns:
Punch down the dough and roll it out into a 16×12-inch rectangle on a floured surface. Spread the cinnamon filling evenly over the dough. Starting from a long edge, roll the dough tightly into a log. Cut the log into 12 equal slices.
5. Assemble and Second Rise:
Arrange the slices cut-side up in the pan over the maple pecan topping. Cover loosely with plastic wrap or a kitchen towel, and let them rise until puffy, about 30-45 minutes.
6. Bake:
Preheat your oven to 350°F (175°C). Bake the buns for 25-30 minutes, or until golden brown and bubbly.
7. Cool and Serve:
Let the buns cool in the pan for 10 minutes. Then carefully flip the pan over onto a plate or tray to release the sticky maple pecan topping onto the buns. Garnish with the reserved pecan halves if you like. Serve warm and enjoy the ooey-gooey deliciousness!
Can I Use Frozen Dough for This Recipe?
Yes, you can prepare the dough ahead and freeze it after the first rise. When ready to bake, thaw it overnight in the fridge, then let it come to room temperature and complete the second rise before baking.
How Should I Store Leftover Sticky Buns?
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Warm them gently in the microwave or oven before serving to revive the gooey texture.
Can I Substitute the Pecans?
Absolutely! Walnuts, almonds, or even hazelnuts make great alternatives and pair well with the maple syrup flavor.
Is There a Dairy-Free Version of This Recipe?
Yes! Substitute dairy milk with almond, soy, or oat milk, and use vegan butter in place of regular butter. The flavor and texture will still be delicious!