There are certain smells that instantly transport you back to a feeling of pure comfort, and for me, the aroma of cinnamon, melting butter, and toasted nuts baking in the oven is right at the top of that list. It’s the scent of a slow weekend morning, a special occasion, or simply the promise of something utterly wonderful to eat. This Maple Pecan Sticky Buns recipe is the culmination of that promise – a tray of soft, pillowy dough swirls, filled with cinnamon sugar and drenched in a rich, buttery maple and pecan caramel.

I’ve been tweaking this particular recipe for years, ever since having a phenomenal pecan bun at a small bakery in Vermont during a family holiday. I was determined to recreate that perfect balance of textures and flavours at home. What we have here is the result: a dough that’s rich but light, a filling that’s sweet and fragrant, and a topping that becomes a glorious, gooey sauce the moment you flip the pan. The crunch of the toasted pecans against the soft bun is just sublime.

This is the kind of bake that gathers people in the kitchen. It’s ideal for a leisurely brunch, a festive breakfast, or when you just want to treat your family to something truly special. We love making these on a Sunday, letting the dough rise while we potter around, filling the house with the most incredible smells in anticipation of the moment we get to pull one apart.

Recipe Overview

This recipe guides you through creating deliciously soft and gooey maple pecan sticky buns from scratch. We’ll start by making a simple but luscious maple-pecan caramel for the bottom of the pan, which becomes the topping. Then, we’ll craft a soft, enriched dough, roll it with a classic cinnamon-sugar filling, and let the buns rise before baking to golden-brown perfection. After many tests, I found that an overnight cold proof in the fridge yields the most flavourful and tender buns, making your morning bake much more straightforward.

• Prep Time: 30 minutes (active time)
• Rising Time: 2 hours (or 8-12 hours overnight)
• Cook Time: 25-30 minutes
• Total Time: Approximately 2 hours 55 minutes
• Servings: 12 buns
• Difficulty: Medium

Why You’ll Love This Maple Pecan Sticky Buns Recipe

• Genuine Flavour: We use real maple syrup here, which gives the caramel a deep, woody sweetness that you just don’t get from corn syrup. Paired with the buttery, toasted pecans and warm cinnamon, the flavour is rich and satisfying without being cloying.
• Streamlined for Mornings: With the option for an overnight rise in the fridge, you can do all the prep the day before. In the morning, you just need to pop the pan in the oven, making it manageable for a special breakfast.
• Flexible Recipe: Don’t have pecans? Walnuts work beautifully. You could even add a handful of chopped dates to the topping for extra chewiness or a pinch of cardamom to the filling for a more complex spice profile.
• Great for Gatherings: These are wonderful for a family brunch, Christmas morning, or when you have guests staying over. They feel celebratory and always get an enthusiastic response.
• Family Tested: My kids can smell these baking from two rooms away. They’re usually waiting by the oven for them to cool down, and everyone seems to love them. They disappear astonishingly fast every time I make a batch.

Maple Pecan Sticky Buns Recipe

⏱️ 35 min prep  •  🍳 30 min cook  •  👥 12 servings

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Ingredients You’ll Need

For the best results, using good quality ingredients makes a world of difference, especially the maple syrup. I always opt for a dark amber (sometimes labelled Grade A Dark Robust) Canadian maple syrup for its deep, pronounced flavour. It really stands out in the final bake.

• For the Maple-Pecan Topping:
• 115g unsalted butter, softened
• 100g soft light brown sugar, packed
• 120ml pure maple syrup
• 1 tsp vanilla extract
• A pinch of sea salt
• 150g pecan halves
• For the Dough:
• 180ml whole milk
• 7g (1 sachet) fast-action dried yeast
• 50g caster sugar
• 450g strong white bread flour, plus extra for dusting
• 1 tsp salt
• 1 large free-range egg, at room temperature
• 75g unsalted butter, melted and cooled slightly
• For the Filling:
• 75g unsalted butter, very soft
• 100g soft light brown sugar, packed
• 2 tsp ground cinnamon

Marcus’s Tip: Ensure your milk is just lukewarm, around 40-43°C. If you don’t have a thermometer, it should feel just slightly warm to the touch. Too hot and you risk killing the yeast, which will prevent your dough from rising beautifully.

How to Make Maple Pecan Sticky Buns Recipe

Making these sticky buns is a rewarding process. We’ll build the flavours in layers, starting with the caramel topping and finishing with the soft, cinnamon-swirled buns. Don’t be intimidated by the yeast dough; just follow the steps, and you’ll be fine.

1. Prepare the Topping: In a small saucepan over medium heat, melt the 115g of butter, 100g of brown sugar, and the maple syrup. Bring to a gentle simmer and cook for 2-3 minutes, stirring, until the sugar is dissolved. Remove from the heat and stir in the vanilla and salt. Pour this mixture into a 23x33cm (9×13 inch) baking dish. Sprinkle the pecan halves evenly over the caramel. Set aside.
2. Activate the Yeast: Gently warm the milk until it’s lukewarm. Pour it into a large bowl (or the bowl of a stand mixer) and sprinkle over the yeast and a teaspoon of the caster sugar. Let it sit for 5-10 minutes until it becomes foamy. This shows the yeast is active.
3. Mix the Dough: To the yeast mixture, add the remaining caster sugar, the bread flour, salt, egg, and melted butter. Mix with a dough hook on low speed until a shaggy dough forms, then increase the speed to medium and knead for 7-8 minutes until the dough is smooth and elastic. Alternatively, mix by hand and knead on a lightly floured surface for about 10-12 minutes.
4. First Rise: Form the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover the bowl with a clean tea towel and leave it in a warm, draught-free place for 1 to 1.5 hours, or until it has doubled in size.
5. Shape the Buns: Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a rectangle approximately 30x40cm (12×16 inches). Spread the 75g of very soft butter evenly over the dough. In a small bowl, mix the 100g of brown sugar and 2 tsp of cinnamon, then sprinkle this evenly over the butter.
6. Roll and Slice: Starting from the long edge, roll the dough up into a tight log. I find that using a bench scraper helps to get a nice, tight roll. Trim the ends, then slice the log into 12 equal pieces, each about 3cm (1.25 inches) thick. A sharp serrated knife works best for this to avoid squashing the rolls.
7. Second Rise: Arrange the sliced buns cut-side up in the prepared baking dish, on top of the pecan-caramel mixture. Cover the dish and let them rise again in a warm place for 45-60 minutes, until they look puffy and are touching each other. (For the overnight option, cover tightly with cling film and place in the fridge for 8-12 hours. Let them sit at room temperature for 1 hour before baking).
8. Bake to Perfection: Preheat your oven to 180°C (160°C fan). Uncover the buns and bake for 25-30 minutes, or until the tops are a deep golden brown and the caramel is bubbling around the edges.
9. Invert and Serve: Let the pan cool on a wire rack for just 2-3 minutes. This is crucial – too soon and the caramel is too liquid, too long and it will set firm. Place a large serving platter or board over the baking dish, and with oven gloves, carefully and confidently flip the whole thing over. Tap the top of the pan, then lift it away. Scrape any remaining pecans and caramel from the pan onto the buns. Let them cool slightly before serving warm.

Tips From My Kitchen

• Temperature Control: Yeast is happiest in a warm environment. If your kitchen is cool, you can create a proofing box by placing the bowl of dough in an oven that is turned off, with a pan of boiling water on the shelf below.
• The Secret Step: I learned that the final flip is all about timing. Resting the buns for just a couple of minutes before inverting allows the molten caramel to thicken just enough to cling to the buns as it comes out, ensuring a perfect gooey coating.
• Make-Ahead: The overnight rise is a game-changer. Prepare the buns right up to the second rise (step 7), then cover the pan tightly and refrigerate. The next morning, let them sit at room temperature for an hour while the oven preheats, then bake as directed.
• Storage: Store any leftover sticky buns in an airtight container at room temperature for up to 2 days. To reheat, pop one in the microwave for 20-30 seconds until warm and soft again.

Equipment You’ll Need

• 23x33cm (9×13 inch) baking dish
• Stand mixer with dough hook (optional, but very helpful)
• Rolling pin
• Large and small mixing bowls
• Small saucepan
• Sharp serrated knife or bench scraper
• Spatula

Common Mistakes to Avoid

• Using Cold Ingredients: Room temperature eggs and lukewarm milk are key for activating the yeast and creating a soft dough. Cold ingredients can slow down or even halt the rising process.
• Under-baking the Buns: It can be tempting to pull them out when the tops look golden, but make sure the centres are cooked through. A bun in the middle should spring back when lightly touched. The internal temperature should be around 90°C (195°F).
• Slicing with a Dull Knife: Using a dull knife will squash your beautifully rolled log. Unwaxed dental floss or a sharp serrated knife will give you clean, defined swirls every time.

What to Serve With Maple Pecan Sticky Buns

Honestly, these sticky buns are a magnificent treat all on their own. However, if you’re building a full brunch menu, here are a few ideas that work wonderfully alongside them.

• Freshly Brewed Coffee: A strong, dark-roast coffee or a creamy flat white cuts through the sweetness beautifully.
• Crispy Streaky Bacon: The salty, savoury crunch of well-cooked bacon is the perfect counterpoint to the sweet, gooey buns. If you’re looking for other breakfast ideas, these Easy Sheet Pan Pancakes are also fantastic for a group.
• A Bowl of Fresh Berries: A simple bowl of raspberries, blueberries, or sliced strawberries provides a fresh, slightly sharp contrast that lightens everything up.

Frequently Asked Questions

Maple Pecan Sticky Buns Recipe

Indulgent, soft, and gooey sticky buns with a rich maple-caramel topping and crunchy pecans. A perfect treat for a special breakfast or dessert.

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Prep Time 35 minutes mins

Cook Time 30 minutes mins

Total Time 3 hours hrs 35 minutes mins

Servings: 12 buns

Course: Breakfast

Cuisine: American

Calories: 515

Ingredients Method Notes

Ingredients

  

For the Maple-Pecan Topping

• 115 g unsalted butter softened
• 100 g soft light brown sugar packed
• 120 ml pure maple syrup
• 1 tsp vanilla extract
• A pinch of sea salt
• 150 g pecan halves

For the Dough

• 180 ml whole milk
• 7 g 1 sachet fast-action dried yeast
• 50 g caster sugar
• 450 g strong white bread flour plus extra for dusting
• 1 tsp salt
• 1 large free-range egg at room temperature
• 75 g unsalted butter melted and cooled slightly

For the Filling

• 75 g unsalted butter very soft
• 2 tsp ground cinnamon

Method

 

1. Prepare the Topping: In a small saucepan over medium heat, melt the 115g of butter, 100g of brown sugar, and the maple syrup. Bring to a gentle simmer and cook for 2-3 minutes, stirring, until the sugar is dissolved. Remove from the heat and stir in the vanilla and salt. Pour this mixture into a 23x33cm (9x13 inch) baking dish. Sprinkle the pecan halves evenly over the caramel. Set aside.
2. Activate the Yeast: Gently warm the milk until it's lukewarm. Pour it into a large bowl (or the bowl of a stand mixer) and sprinkle over the yeast and a teaspoon of the caster sugar. Let it sit for 5-10 minutes until it becomes foamy. This shows the yeast is active.
3. Mix the Dough: To the yeast mixture, add the remaining caster sugar, the bread flour, salt, egg, and melted butter. Mix with a dough hook on low speed until a shaggy dough forms, then increase the speed to medium and knead for 7-8 minutes until the dough is smooth and elastic. Alternatively, mix by hand and knead on a lightly floured surface for about 10-12 minutes.
4. First Rise: Form the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover the bowl with a clean tea towel and leave it in a warm, draught-free place for 1 to 1.5 hours, or until it has doubled in size.
5. Shape the Buns: Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a rectangle approximately 30x40cm (12x16 inches). Spread the 75g of very soft butter evenly over the dough. In a small bowl, mix the 100g of brown sugar and 2 tsp of cinnamon, then sprinkle this evenly over the butter.
6. Roll and Slice: Starting from the long edge, roll the dough up into a tight log. I find that using a bench scraper helps to get a nice, tight roll. Trim the ends, then slice the log into 12 equal pieces, each about 3cm (1.25 inches) thick. A sharp serrated knife works best for this to avoid squashing the rolls.
7. Second Rise: Arrange the sliced buns cut-side up in the prepared baking dish, on top of the pecan-caramel mixture. Cover the dish and let them rise again in a warm place for 45-60 minutes, until they look puffy and are touching each other. (For the overnight option, cover tightly with cling film and place in the fridge for 8-12 hours. Let them sit at room temperature for 1 hour before baking).
8. Bake to Perfection: Preheat your oven to 180°C (160°C fan). Uncover the buns and bake for 25-30 minutes, or until the tops are a deep golden brown and the caramel is bubbling around the edges.
9. Invert and Serve: Let the pan cool on a wire rack for just 2-3 minutes. This is crucial – too soon and the caramel is too liquid, too long and it will set firm. Place a large serving platter or board over the baking dish, and with oven gloves, carefully and confidently flip the whole thing over. Tap the top of the pan, then lift it away. Scrape any remaining pecans and caramel from the pan onto the buns. Let them cool slightly before serving warm.

Notes

For a make-ahead option, follow the overnight instructions in step 7. Buns are best served warm on the day they are made.

I really hope you give this Maple Pecan Sticky Buns recipe a go. They take a little time, but the process is so satisfying, and the end result is a truly special bake that fills the home with warmth and joy. If you’re looking for another gooey, satisfying dessert, you might also love my Giant Skillet Cookie Recipe. Let me know how your pecan buns turn out in the comments below – I’d love to hear from you!

Happy baking,
Marcus Bennett