There’s nothing quite like pulling apart a warm maple pecan sticky bun—soft, gooey, and packed with toasty pecan flavor. This recipe is designed for bakers at all levels, promising a foolproof method that delivers pillowy, rich buns with a sticky maple-caramel swirl every time. The secret? Using a dough that’s easy to handle and a maple topping that’s both intensely flavored and perfectly balanced, with my pro tip being to toast the pecans just before assembling for maximum crunch and flavor.

Why This Recipe Works

The key to perfect maple pecan sticky buns lies in the balance of tender dough, sweet sticky filling, and crisp, nutty topping. The dough is enriched with milk and butter, which contribute tenderness and moisture. The brown sugar and maple syrup in the topping create the signature gooey, caramelized texture you crave, while the pecans add crunch and a nutty depth. The science behind the rise is simple: yeast fermented at room temperature develops flavor and structure, while the gentle bake keeps the crumb soft and the topping sticky.

Ingredients with Weights and Purpose

Strong plain flour: 500g (17.6 oz / 3⅔ cups) — provides structure and chew.
Milk (whole): 240ml (½ cup / room temp) — activates yeast and softens dough.
Unsalted butter (softened): 85g (3 oz / ⅓ cup) — adds richness and tenderness.
Egg (large): 1 (optional for dairy-free; use aquafaba or flax egg) — binds and adds moisture.
Sugar (white): 60g (2 oz / ⅓ cup) — feeds yeast and sweetens dough.
Yeast (instant): 7g (2 tsp) — leavening agent.
Salt: 5g (1 tsp) — controls yeast and enhances flavor.
Maple syrup (dark): 120g (4 oz / ⅓ cup) — sweet, sticky backbone.
Brown sugar (dark): 150g (5 oz / ¾ cup) — caramelizes for sticky topping.
Pecans (chopped): 140g (5 oz / 1 cup) — adds crunch and nuttiness.
Butter (melted, for topping): 85g (3 oz / ⅓ cup).
Vanilla extract: 1 tsp — boosts flavor.

Equipment

9×13-inch (23×33 cm) baking dish
Stand mixer with dough hook OR wooden spoon and bowl
Rolling pin
Pastry brush
Small saucepan
Parchment paper
Oven thermometer (recommended for accuracy)

Step-by-Step Instructions

Step 1: Make the Maple Topping

In a small saucepan, combine 120g maple syrup, 150g brown sugar, 85g melted butter, and 1 tsp vanilla.
Heat over medium until sugar dissolves and the mixture simmers for 3 minutes. Pour into the baking dish and spread evenly.
Top with 140g chopped, toasted pecans.

Step 2: Prepare the Dough

Warm milk to 40–43°C (105–110°F) and sprinkle over yeast. Let sit for 5–10 minutes until foamy.
In a stand mixer, mix 500g flour, 60g sugar, and 5g salt.
Add yeast mixture, 85g softened butter, and 1 egg. Mix until dough forms, then knead for 8–10 minutes until smooth and elastic.
If no mixer, knead by hand for 10–12 minutes.

Step 3: Shape and Fill

Roll dough into a 45×30 cm rectangle.
Spread 60g softened butter over the surface, then sprinkle with 100g brown sugar and 1 tsp cinnamon.
Roll tightly from the long edge, pinch seam, and slice into 12 equal pieces.

Step 4: Proof and Bake

Place buns cut-side up over the pecans. Cover and let rise for 1–1.5 hours at 24–28°C (76–80°F) until puffy.
Preheat oven to 175°C (350°F). Bake 20–25 minutes until golden brown.
Let cool for 10 minutes, then carefully invert onto a tray.

Troubleshooting: Common Failures and Fixes

Buns are dense
Cause: Under-proofed dough or too much flour.
Fix: Let dough rise until doubled, and measure flour correctly.
Topping is too hard
Cause: Overbaked or too much sugar.
Fix: Reduce bake time and use dark brown sugar for stickiness.
Buns stick to the dish
Cause: Not enough butter or greasing.
Fix: Grease the dish well and add more butter to the topping.
Buns collapse
Cause: Oven door opened early or dough over-proofed.
Fix: Wait until the last stage before opening the oven, and check for proper rise.

Substitutions and Variations

Egg-free: Replace egg with 3 tbsp aquafaba or 1 tbsp flaxseed meal + 3 tbsp water.
Dairy-free: Use plant-based butter and milk (almond, soy, oat).
Gluten-free: Substitute with gluten-free flour blend (xanthan gum recommended).
Flavor swaps: Add orange zest, nutmeg, or swap pecans for walnuts.

Storage, Make-Ahead, and Freezing

Counter: Store in a sealed container for up to 2 days.
Fridge: Keep up to 4 days, rewarm before serving.
Freezer: Freeze unbaked buns assembled in the dish for up to 1 month. Bake from frozen, adding 10–15 minutes.
Do not freeze baked buns—they lose texture.

Serving Suggestions

Serve warm with a drizzle of maple syrup or a scoop of vanilla ice cream. Pair with a cup of strong coffee or chai for a balanced, cozy treat.

FAQs

Can I use regular maple syrup?
Yes, but dark syrup gives a richer flavor.
How do I prevent sticky buns from sticking?
Butter the dish generously and use more butter in the topping.
Can I make these the day before?
Yes—assemble and refrigerate overnight, then bake the next morning.
What oil is best for dairy-free?
Use melted coconut oil or vegan butter for the best texture.
Can I bake in a muffin tin?
Yes, but reduce bake time to 15–18 minutes.

Notes from My Kitchen

Batch 1: Topped buns too early—baked at 180°C (355°F). The topping hardened, losing stickiness.
Batch 2: Reduced bake temp to 175°C (350°F), proofed longer. Topping was gooier and buns fluffier.
Final: Toasted pecans just before assembly, and used dark brown sugar. Perfection achieved.

Nutrition and Disclaimer

Approximate per serving (1 bun): 280 kcal, 9g protein, 40g carbs, 10g fat.
Values are estimates; adjust for brands and portion size. Follow food-safety best practices.

Wrap Up

Making maple pecan sticky buns at home is a rewarding experience that fills your kitchen with the comforting aroma of warm spices and caramelized nuts. With this recipe, you’ve got everything you need to create a batch that’s soft, sticky, and full of flavor perfect for a weekend treat or a special breakfast. Remember, baking is as much about patience and practice as it is about ingredients. If your first batch isn’t perfect, don’t worry; each attempt brings you closer to mastering that ideal balance of gooey topping and tender bun. Share your results with friends and family, and don’t hesitate to experiment with your favorite flavors or dietary swaps. Happy baking, and may every bite remind you of the joy found in homemade treats.

Cozy Maple Pecan Sticky Buns for Weekend Brunch

Course: Dessert, BreakfastCuisine: AmericanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

380

kcal

Total time

hours

Rising time: 1¾–2½ hours

Soft, pillowy maple pecan sticky buns baked on a gooey maple–brown sugar–pecan topping, then flipped so the glossy caramelized pecans become the star. Perfect for cozy weekends, holiday brunch, or whenever you want bakery‑style buns from a home kitchen.

Ingredients

Dough

Strong white bread flour – 500 g (about 3¾ cups, spooned and leveled)
Granulated sugar – 60 g (¼ cup)
Fine sea salt – 5 g (1 tsp)
Instant yeast – 7 g (2¼ tsp – one standard packet)
Whole milk, lukewarm (40–43°C / 105–110°F) – 240 ml (1 cup)
Unsalted butter, very soft – 85 g (6 tbsp)
Large egg, room temperature – 1
Cinnamon Filling
Unsalted butter, very soft – 60 g (4 tbsp)
Dark brown sugar, packed – 100 g (½ cup)
Ground cinnamon – 2 tsp
Maple Pecan Topping (goes on the bottom of the pan)
Unsalted butter – 85 g (6 tbsp)
Dark brown sugar, packed – 150 g (¾ cup)
Pure dark/robust maple syrup – 120 g (⅓ cup)
Fine sea salt – ¼ tsp
Vanilla extract – 1 tsp
Pecans, roughly chopped and lightly toasted – 140 g (1 heaping cup)
Optional Glaze (if you want extra shine on top)
Pure maple syrup – 1–2 tbsp, warmed

Directions

Step 1 – Make the Maple Pecan Topping
Grease the baking dish
Lightly butter or spray a 9×13 inch dish, especially the sides, to help prevent sticking.
Cook the topping
In a small saucepan, add 85 g butter, 150 g dark brown sugar, 120 g maple syrup, ¼ tsp salt, and 1 tsp vanilla.
Heat over medium heat, stirring gently, until the butter melts and the mixture looks glossy and just begins to simmer around the edges, 3–4 minutes.
Do not boil hard; you want it pourable and smooth, not thick.
Pour into pan and add pecans
Immediately pour the warm topping into the prepared baking dish and tilt to cover the bottom evenly.
Sprinkle the 140 g toasted chopped pecans evenly over the surface.
Set aside to cool slightly while you make the dough.
Step 2 – Make the Dough
Activate the yeast (if using active dry)
If using instant yeast, you can skip blooming and add it straight to the dry ingredients.
If using active dry: stir yeast into the warm milk (40–43°C / 105–110°F) with a pinch of sugar and let sit 5–10 minutes until foamy.
Mix dry ingredients
In a large bowl (or stand mixer bowl), combine 500 g flour, 60 g sugar, and 5 g salt.
Stir to distribute the salt and sugar evenly.
Add wet ingredients
Add the lukewarm milk, 85 g very soft butter, and the egg.
If using instant yeast, add it now with the milk.
Bring the dough together
Stand mixer: mix on low speed with the dough hook for 2–3 minutes until a shaggy dough forms and no dry flour remains.
By hand: stir with a wooden spoon until the dough mostly clumps together, then switch to your hands.
Knead the dough
Mixer: knead on medium-low for 8–10 minutes.
By hand: knead on a lightly floured surface for 10–12 minutes.
The dough is ready when it feels smooth, elastic, and just slightly tacky but not sticky. If it smears heavily on the bowl or your hands, add 1 tbsp flour at a time, up to about 30 g extra.
Step 3 – First Rise
Let the dough rise
Shape the dough into a smooth ball. Place into a lightly greased bowl, turning once to coat.
Cover with plastic wrap or a clean towel.
Let rise in a warm, draft‑free spot for about 60–90 minutes, or until doubled in size. Ideal ambient temperature is 24–28°C (75–82°F).
Step 4 – Make the Cinnamon Filling
Prepare the filling
In a small bowl, stir together 100 g dark brown sugar and 2 tsp cinnamon.
Keep the 60 g softened butter separate; you’ll spread that directly on the rolled dough.
Step 5 – Roll and Fill the Dough
Roll out the dough
Gently deflate the risen dough and turn it onto a lightly floured surface.
Roll into a rectangle about 45×30 cm (18×12 inches). Try to keep the thickness even, about ½–1 cm (¼–⅜ inch).
Add the filling
Spread the 60 g softened butter evenly over the entire surface of the dough, all the way to the edges.
Sprinkle the cinnamon–brown sugar mixture evenly over the butter.
Press very lightly with your hands so the sugar sticks to the butter.
Step 6 – Roll, Slice, and Arrange
Roll into a log
Starting from one long edge (the 45 cm / 18 inch side), roll the dough up tightly into a log.
Gently stretch and tighten the roll as you go, without squishing the filling out.
Pinch the seam along the length of the log to seal.
Trim and slice
Trim off a thin slice from each end if they are uneven.
Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces (about 3.5–4 cm / 1½ inches thick).
Arrange on maple pecan topping
Place each slice cut‑side up over the maple pecan topping in the pan.
Arrange 3 rows of 4 buns, leaving a little space between each for rising.
Step 7 – Second Rise
Proof the buns
Cover the pan loosely with plastic wrap or a clean towel.
Let rise again in a warm spot for 45–60 minutes, or until puffy and nearly doubled.
Visual cue:
The buns should fill the pan more fully, touching or almost touching each other, and look light and airy rather than dense.
Step 8 – Bake
Preheat the oven
About 20 minutes before baking, preheat the oven to 175°C (350°F).
Position the oven rack in the middle.
Bake the sticky buns
Bake for 22–28 minutes, until the tops are a deep golden brown and the center buns are cooked through.
If you have a probe thermometer, the center of a middle bun (avoiding the sticky bottom) should read around 90–93°C (194–200°F).
If the tops brown too quickly, tent loosely with foil for the last 5–8 minutes.
Step 9 – Flip and Serve
Cool briefly
Remove the pan from the oven and let rest on a rack for 8–10 minutes.
Do not let them sit much longer in the pan or the topping can firm up and stick.
Invert the buns
Place a large heat‑safe tray or platter over the pan.
Using oven mitts, carefully and confidently flip both together.
Lift the baking dish off slowly so all the maple pecan topping drips down over the buns.
Optional glaze
If you want extra shine, drizzle 1–2 tbsp warm maple syrup over the top while they’re still hot.
Serve warm. These are at their absolute best within 1–2 hours of baking.

Notes

MAKE‑AHEAD & STORAGE
Same‑Day
Best texture: serve warm the day they’re baked.
Overnight (unbaked)
Assemble the buns in the pan on top of the maple pecan topping.
Cover tightly and refrigerate up to 12–14 hours.
Next day, let the pan sit at room temperature for 45–60 minutes until the buns look puffy, then bake as directed.
Leftovers
Room temperature: up to 1 day in an airtight container.
Fridge: up to 3 days, in a lidded container.
Reheating
Oven: 160°C (320°F), 8–10 minutes, covered loosely with foil.
Microwave: 15–20 seconds per bun (they’ll be softer, slightly less crisp on the edges).
Freezing
Best: freeze unbaked, sliced rolls (without topping) well‑wrapped for up to 1 month.
To use: thaw overnight in the fridge, place on fresh maple pecan topping, proof, then bake.
Baked buns can be frozen up to 1 month, but topping may lose some gloss and texture. Wrap individually and reheat gently.
DIETARY VARIATIONS (SUMMARY)
Egg‑Free
Replace 1 egg with:
3 tbsp aquafaba (chickpea brine) or
1 tbsp ground flaxseed + 3 tbsp water (rest 5 minutes).
Dough may be slightly less rich but still soft.
Dairy‑Free
Use plant‑based butter (block style) and your favorite unsweetened plant milk.
Texture stays very close to the original if you keep fats in similar amounts.
Gluten‑Free (advanced bakers)
Use a high‑quality gluten‑free all‑purpose blend with xanthan gum.
Dough will be softer and more batter‑like; spread in a rectangle on parchment rather than rolling aggressively.