Pin Maple Pecan Sticky Buns are everything you crave in a breakfast indulgence—soft dough, a swirl of cinnamon sweetness, and pools of gooey maple-caramel cascading over toasted pecans. This recipe makes twelve show-stopping buns that always bring my family running to the kitchen, and they have become a holiday tradition we cannot imagine skipping.
My first time making these was for a snowy New Year’s Day brunch and now my brother claims he can smell them baking from down the street. Sharing these warm from the oven is honestly one of my favorite simple joys.
Ingredients
- All-purpose flour: provides a soft but sturdy structure Choose fresh flour for best texture
- Granulated sugar: feeds the yeast and adds light sweetness A fine white sugar works best
- Active dry yeast: ensures the dough rises beautifully Always check the expiration date for active yeast
- Whole milk: adds moisture and richness Lukewarm milk helps the yeast thrive
- Unsalted butter: brings necessary fat and flavor Opt for high-quality European-style butter if you can
- Large egg: gives structure and a golden color to the dough Use a fresh egg for best rise
- Salt: balances all the sweet flavors in both dough and topping Use fine salt for even mixing
- Pure maple syrup: infuses the sticky topping with deep caramel-like sweetness Choose Grade A for robust flavor
- Brown sugar: gives complexity and gooey caramel notes to both the filling and glaze Make sure it is soft and packed tightly in the cup
- Toasted pecan halves: bring crunch and nutty contrast Toast pecans just until fragrant to avoid bitterness
- Ground cinnamon: offers classic warm spice Buy fresh ground cinnamon for extra aromatic buns
Instructions
- Prepare the Dough:
- Combine lukewarm whole milk and active dry yeast in a large mixing bowl and let it sit for five minutes until you see foaming across the top This step ensures your yeast is alive and ready
- Mix in Ingredients:
- Mix in granulated sugar egg and melted unsalted butter Stir until all combined Add all-purpose flour and salt and fold until a shaggy dough forms
- Knead the Dough:
- Transfer the dough to a lightly floured surface and knead by hand for eight to ten minutes until it is smooth elastic and springs back gently when poked If using a stand mixer fit with a dough hook and knead on medium for about six minutes
- First Rise:
- Set the dough in a greased mixing bowl and cover with a clean towel Let rise in a warm draft-free place for one to one and a half hours or until doubled in size If your kitchen is chilly let the bowl rest in a slightly warm oven that is turned off
- Make the Maple-Pecan Topping:
- Melt unsalted butter in a small saucepan over medium heat Stir in pure maple syrup brown sugar and salt Let this mixture simmer gently for about two minutes to dissolve sugar and blend flavors Pour immediately into a greased nine by thirteen inch baking pan and scatter toasted pecan halves evenly across the sticky base
- Mix the Cinnamon Filling:
- In a small bowl combine brown sugar and ground cinnamon Set aside This spice-sugar mix will become the swirl in every bun
- Roll and Fill the Dough:
- Punch down the risen dough and tip it onto a floured surface Roll it out into a sixteen by twelve inch rectangle Spread softened butter edge to edge and evenly sprinkle the cinnamon sugar mixture on top
- Roll and Cut:
- From the long edge roll the dough up tightly into a log Gently pinch the seam to seal Slice the log into twelve even pieces using a serrated knife or dough cutter
- Second Rise:
- Arrange each bun cut-side up over the maple-pecan topping Cover the pan and let the buns rise for thirty to forty minutes until they puff and swell close together
- Bake the Buns:
- Place the pan in an oven heated to 350 degrees Fahrenheit Bake for thirty to thirty five minutes until tops are deeply golden brown and the centers sound hollow when tapped If the buns are browning too much on top cover loosely with foil halfway through
- Invert and Serve:
- Cool the baked buns for five minutes in the pan then carefully invert onto a serving platter Lift the pan slowly so the maple pecan topping spills over and coats every swirl Serve warm while the caramel is luscious and glossy
Pin Sticky buns always remind me of my grandmother’s Sunday brunch table She would sneak me an extra one before anyone else was awake The maple aroma and buttery pecans bring her memory right back every time
Storage Tips
Sticky buns will keep at room temperature covered tightly with foil for twenty four hours For longer storage refrigerate well wrapped up to four days When ready to eat rewarm in a 300 degree Fahrenheit oven for ten minutes or microwave one at a time until soft The maple-pecan glaze will stay gooey if you do not let the buns dry out
Ingredient Substitutions
Walnuts can easily replace pecans if needed You can also use honey for half the maple syrup though the flavor will be less deep Out of brown sugar Try coconut sugar for a hint of caramel
Serving Suggestions
These are perfect served warm with strong coffee or a tall glass of cold milk For a special occasion I will add a dollop of whipped cream or a scoop of vanilla ice cream Serve on a big platter and let everyone grab their own
Cultural and Historical Context
Sticky buns started with German settlers in Pennsylvania who brought their love of yeasted doughs and sweet caramel toppings over centuries ago Maple syrup gives this version a North American twist The dish now appears on breakfast and brunch tables across the country especially during holidays and cold months
Seasonal Adaptations
Try using chopped apples in the filling for a fall variation Swap pecans for walnuts or hazelnuts if you want a wintery flavor In summer make a half batch and enjoy with fresh berries on the side
Success Stories
Many readers have mentioned these buns as their first ever yeast dough adventure and now swear by this method A friend once used the recipe to win a local bake-off My favorite feedback was from a neighbor whose kids now ask for sticky buns every time they visit
Freezer Meal Conversion
Once you have assembled the buns but before the second rise arrange in the pan over the maple pecan base Cover tightly and freeze up to one month When ready to bake let thaw in the fridge overnight and allow to rise on the counter until puffy before baking as directed
Pin Maple Pecan Sticky Buns are best enjoyed fresh and warm Just one bite will make any morning feel special
Recipe Questions
- → Can I make these buns ahead of time?
Yes! Prepare the buns up to step 5, cover tightly, and refrigerate overnight. Let sit at room temperature before baking the next morning.
- → Can I use instant yeast instead of active dry yeast?
Instant yeast works well; reduce the rise time slightly and add it directly to the flour without proofing in milk.
- → How do I toast the pecans?
Spread pecan halves on a baking sheet and bake at 350°F (175°C) for 5–8 minutes until fragrant, watching closely to prevent burning.
- → Can I freeze the buns for later?
Baked buns freeze well. Cool completely, wrap tightly, and freeze. To serve, thaw and gently reheat until warm and sticky.
- → Is it possible to use a dairy-free alternative?
Substitute dairy milk and butter with your favorite plant-based options. The texture and flavor will slightly differ but still taste delicious.
- → What are tips for soft dough?
Ensure the milk is lukewarm, knead until elastic, and don't skip rise times for fluffy, airy buns.