I still remember the moment I finally nailed my Maple Pecan Sticky Buns. After a few tries, those sweet breakfast buns came out exactly how I wanted: tender, gooey, and topped with that irresistible maple syrup glaze hugging every pecan. It became an instant favorite in my baking rotation. These Maple Pecan Sticky Buns have a way of turning any morning into a cozy celebration with their warm, comforting aroma filling the kitchen.
This recipe fits perfectly into my baking life because it strikes a lovely balance between classic comfort and a little touch of fancy thanks to the pecans and maple flavor. I love making these Maple Pecan Sticky Buns when the weekend promises a slow morning or when friends are gathering for brunch. There’s something so satisfying about pulling those golden rolls from the oven, warm sticky sweetness glistening, and a little crunch from toasted pecans making each bite special. It’s a homemade sticky buns recipe that feels both indulgent and achievable, and that’s why I keep coming back to it.
I hope you’ll find this Maple Pecan Sticky Buns recipe as comforting and joyful as I do. Baking them feels like a small act of kindness to yourself and those you share with. Whether you’re an experienced baker or just diving into sweet breakfast buns, these pecan sticky buns welcome you with open arms and manageable steps. So, grab your apron, and let’s bake together!
If you enjoy this, you might love trying other sticky buns variations like the sticky honey garlic thighs for a savory twist or maple carrot fries for a snack that balances sweet and savory.
What You’ll Need for This Maple Pecan Sticky Buns:
Here’s the lineup of ingredients that make this Maple Pecan Sticky Buns a showstopper—simple and easy to find:
- 2 ¼ teaspoons (1 packet) active dry yeast
You can find this at most grocery stores near the baking aisle. If you don’t have active dry yeast, instant yeast works beautifully in this Maple Pecan Sticky Buns recipe. - 1 cup warm milk (about 110°F)
This helps activate the yeast quickly. If you don’t have dairy milk, unsweetened almond or oat milk works fine and keeps it dairy-free. - ¼ cup sugar
Sweetens the dough just right. I always add a bit extra sugar to the pecan sticky buns topping to get that perfect caramelization. - ⅓ cup unsalted butter, melted
Butter adds richness to the dough and the sticky glaze. Don’t swap out butter for margarine here—it won’t develop the same flavor. - 1 teaspoon salt
Balances the sweetness in the dough. - 3 to 3 ½ cups all-purpose flour
I recommend starting with 3 cups and adding more as needed to get the soft dough texture. Bread flour can be used too for a chewier roll. - 1 large egg
Adds tenderness and structure.
For the sticky topping and filling:
- 1 cup brown sugar, packed
This is the sweet base for the maple syrup glaze that makes these rolls irresistible. - ½ cup unsalted butter
Melted with brown sugar to create that gooey topping. - ⅓ cup pure maple syrup
The star ingredient in the maple syrup glaze that gives these pecan sticky buns their signature flavor. - 1 ½ cups chopped pecans
Toasted pecans give a lovely crunch and nuttiness. - 1 tablespoon cinnamon
Adds warmth to the sweet filling inside the rolls.
Quick prep tip: Toast your pecans ahead for about 5 minutes at 350°F—they hold better and add extra flavor. Store unused pecans in an airtight container in the fridge to keep them fresh longer.
This Maple Pecan Sticky Buns recipe is affordable and approachable because the ingredients are staples in most kitchens or easy to pick up without special trips. Plus, it uses everyday pantry items that you can swap in and out without stress.
For more inspiration on homemade sticky buns, you can also check out Sally’s Baking Maple Pecan Sticky Buns or Butternut Bakery’s take on this sweet breakfast buns classic.
How to Make This Maple Pecan Sticky Buns:
Let’s bake these gorgeous Maple Pecan Sticky Buns step-by-step. From start to finish, it takes about 2 to 2.5 hours, including rise times, but the results are so worth it.
- Activate the Yeast:
In a small bowl, stir the warm milk and sugar together. Sprinkle the active dry yeast on top, give it a little stir, and set aside for about 5 minutes. When it gets foamy, you know your yeasty magic is working. - Make the Dough:
In a large mixing bowl, whisk together 3 cups flour and salt. Add the melted butter, egg, and yeast mixture. Stir to form a dough. - Knead Your Dough:
This is the step where a gentle hand makes all the difference with your Maple Pecan Sticky Buns. Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Add more flour, a little at a time, if it’s too sticky. - First Rise:
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot until doubled in size, about 1 to 1.5 hours. - Prepare the Maple Syrup Glaze:
While the dough rises, melt the butter in a saucepan with the brown sugar and maple syrup. Stir until smooth and bubbly. Pour this sticky, sweet mixture into your baking dish and sprinkle half of the chopped pecans evenly over it. - Roll and Fill the Dough:
Once risen, roll the dough into a rectangle about 15×9 inches. Brush melted butter over the surface, sprinkle with cinnamon and remaining pecans. Roll it tightly from the long side and cut into 12 equal slices. - Second Rise:
Arrange the rolls cut side down in the baking dish over the syrup glaze and nuts. Cover and let rise again for 30-40 minutes until puffy. - Bake:
Preheat your oven to 350°F. Bake the Maple Pecan Sticky Buns for 25-30 minutes until golden and the glaze is bubbling around the buns. - Invert With Care:
The crucial step: once out of the oven, let the sticky buns cool for about 10 minutes. Then place a large plate over the dish and flip it over carefully—it’s sticky, but that’s what you want!
Your kitchen will smell heavenly when this Maple Pecan Sticky Buns is ready. While the sticky buns bake, use the 30 minutes doubling time to tidy up or enjoy a cup of tea.
If your Maple Pecan Sticky Buns look perfectly gooey and hold their shape once flipped, you’re on track for a delicious breakfast treat.
For a shortcut, you can prepare the dough the night before and let it rise slowly in the fridge, then bake fresh in the morning.
For a little extra inspiration, Sally’s Baking Maple Pecan Sticky Buns has a lovely recipe that complements this one wonderfully.
Serving Your Maple Pecan Sticky Buns:
This Maple Pecan Sticky Buns really shines when served warm and fresh from the oven, dripping with that maple syrup glaze.
I love pairing these sticky buns with a simple cup of coffee or creamy latte. The sweetness of the maple syrup glaze and the roasted pecans balance the rich coffee flavors perfectly.
They make a perfect centerpiece for weekend brunches or holiday mornings, and I’ve had so many family gatherings where these pecan sticky buns disappear before I get a second slice.
Simple decoration ideas I use include dusting the top lightly with powdered sugar or adding extra whole pecans on top right before serving for extra crunch.
Leftover homemade sticky buns? Just warm them slightly in the microwave or oven—they taste just as heavenly and ready for more sweet breakfasts or afternoon treats.
Seasonal variations I enjoy include stirring in some orange zest or swapping pecans for chopped walnuts for a slightly different note. Maple carrot fries from my collection also pair subtly as a side for a full brunch spread.
Friends and family always ask for this recipe, making it one of my most loved homemade sticky buns.
If you like this, don’t miss David Lebovitz’s Maple Pecan Sticky Buns for another delicious perspective on these sweet breakfast buns.
Common Questions About This Maple Pecan Sticky Buns:
Can I make this Maple Pecan Sticky Buns ahead of time?
Absolutely! You can prepare the dough the night before and let it rise slowly in the fridge. Just let it come to room temperature, rise a bit longer, then bake fresh in the morning.
What’s a good substitute for pecans in this recipe?
Walnuts or almonds work beautifully if pecans aren’t available. I’ve also tried skipping nuts altogether for a nut-free version, and it’s still delicious.
Can I use instant yeast instead of active dry for these sticky buns?
Yes, instant yeast can be swapped 1:1 and mixed directly with dry ingredients, which can save a step.
How do I adjust this Maple Pecan Sticky Buns recipe for different pan sizes?
This recipe fits a 9×13-inch pan perfectly. For a smaller pan, reduce the rolls to 8. If using a larger pan, you might want to add an extra roll or increase the filling slightly.
Should the maple syrup glaze be thick or runny?
It should be thick and sticky but still pourable—not too runny. If it’s too liquid, boil it a little longer to reduce before pouring over your buns.
What if my dough doesn’t rise?
Make sure your milk isn’t too hot or cold when activating the yeast. Also, check that your yeast isn’t expired. Warm, draft-free spots help dough rise faster.
Can I freeze these Maple Pecan Sticky Buns?
Yes! Freeze the rolls unbaked after the second rise, wrapped tightly. Thaw in the fridge overnight, then bake fresh. You can also freeze baked sticky buns but warm well before serving.
For more Q&A and tips, Sally’s Baking and Butternut Bakery have fantastic advice for Maple Pecan Sticky Buns that I turn to sometimes.
Final Thoughts on This Maple Pecan Sticky Buns:
These Maple Pecan Sticky Buns hold a special place in my recipe collection because they combine simple ingredients with that warm, sticky magic you just can’t get from a store-bought treat. They’re dependable, crowd-pleasing, and flexible enough for lots of tweaks based on what you have.
My Top Tips for This Maple Pecan Sticky Buns:
- Always toast your pecans first for extra flavor and crunch.
- Don’t rush the dough rises; they make all the difference in fluffiness.
- Be patient flipping the buns; that sticky glaze is both the best and trickiest part!
A few variations I love include swapping pecans for walnuts, adding orange zest to the filling, or stirring in a bit of vanilla extract to the maple syrup glaze. The most requested version by my family remains the classic pecan sticky buns with pure maple syrup glaze—that sweet, nutty combo is timeless.
I encourage you to make this Maple Pecan Sticky Buns recipe your own—try adding your favorite nuts, spices, or even a splash of bourbon in the glaze for grown-up flavor.
I hope you love the comfort and joy these homemade sticky buns bring as much as I do. Trust me, there’s nothing like the feeling of pulling warm Maple Pecan Sticky Buns fresh from the oven, sticky glaze glistening, and sharing them with the people you love.
For more recipes you might enjoy, check out my sticky honey garlic thighs or maple carrot fries for different flavors to complement your baking adventures.
Happy baking, friends—these Maple Pecan Sticky Buns were made to share and enjoy!
Maple Pecan Sticky Buns
Delightfully soft and sweet maple pecan sticky buns topped with a rich, buttery glaze and crunchy toasted pecans. Perfect for breakfast or a comforting dessert treat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 buns
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
- 3 cups all-purpose flour
- 1 package active dry yeast (2 1/4 tsp)
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup warm milk (about 110°F)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup packed brown sugar
- 1/4 cup maple syrup
- 1/4 cup unsalted butter, softened
- 1 cup chopped pecans, toasted
- 1/2 tsp ground cinnamon
Instructions
- In a large bowl, dissolve yeast in warm milk and let sit for 5 minutes until foamy.
- Add melted butter, eggs, vanilla, sugar, salt, and 2 cups of flour. Mix well.
- Gradually add remaining flour until dough is soft but not sticky. Knead on floured surface for 6-8 minutes.
- Place dough in greased bowl, cover with a towel, and let rise in a warm place for about 1 hour or until doubled.
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- For the filling, mix brown sugar, maple syrup, softened butter, and cinnamon until combined.
- Roll dough into a 15×9 inch rectangle. Spread filling evenly over dough and sprinkle with toasted pecans.
- Roll dough tightly from the long edge and cut into 12 equal slices. Arrange slices in prepared pan.
- Bake for 25-30 minutes until golden brown and cooked through.
- Let buns cool for 10 minutes before serving. Optionally, drizzle with extra maple syrup or cream cheese glaze.
Notes
For an extra indulgent treat, serve warm with a dollop of whipped cream or vanilla ice cream.