Maple Pecan Sticky Buns

These gooey maple pecan sticky buns are the ultimate comfort treat perfect for holiday mornings or any time you crave something cozy and sweet. The pillowy dough wraps around a spiced brown sugar filling and bakes over a decadent layer of buttery maple pecan caramel that turns each bun into a sticky masterpiece. Maple syrup and toasted pecans make these extra special.

I made these for Thanksgiving breakfast one year and now my friends beg for them every holiday season. The scent of maple and pecans baking is pure magic and no one can resist the caramelized topping that gets gooier as it sits.

Ingredients

• Warm milk: this brings the yeast to life and makes the dough tender use whole milk for richness
• Active dry yeast: key for making the rolls fluffy and tall always check your yeast expiration for a good rise
• Sugar: this sweetens the dough and feeds the yeast use granulated sugar for reliable results
• Melted butter: makes everything rich and soft opt for unsalted so you control the salt
• Egg: adds structure and gives a soft crumb always use room temp for best dough
• All-purpose flour: forms the dough choose unbleached for best texture
• Salt: balances all the sweet notes fine sea salt works best
• Brown sugar: for the filling and topping adds deep caramel flavor choose fresh for maximum moisture
• Cinnamon: brings warmth and a classic bun flavor pick a fresher jar for the most fragrant swirl
• Softened butter: helps the sugar stick use real butter for the filling
• Pure maple syrup: the star of the topping use Grade A or B syrup for deeper maple taste skip artificial syrups for best flavor
• Chopped pecans: add crunch and buttery flavor look for fresh raw pecans and toast lightly if desired

Instructions

Prepare the Yeast Mixture:

Start by pouring the warm milk into a large bowl and sprinkle the yeast and sugar over the top Give a gentle stir and let it sit for 5 to 10 minutes The mixture should turn foamy and bubbly which means your yeast is active and ready

Make and Knead the Dough:

Add in the melted butter egg flour and salt Use a sturdy spoon or your hands to bring everything together into a shaggy dough Turn the dough onto a floured surface and knead until smooth and springy which should take about 7 to 8 minutes Place the dough in a greased bowl and cover Let it rise for about 1 hour or until doubled in size Your kitchen will feel warm and cozy as the dough rises

Prepare the Filling:

While the dough rises mix the brown sugar and cinnamon together in a small bowl Make sure your butter is soft and ready for spreading This ensures the sugar mixture clings to the dough and gives that perfect swirl in every bite

Shape and Fill the Rolls:

When your dough has doubled punch it down and roll it out into a rectangle about 12 by 8 inches Spread the softened butter across the surface then scatter the cinnamon brown sugar mixture evenly Press it down gently Roll the dough up tightly from the long side then slice into 9 even pieces Use a sharp knife or dental floss for clean cuts

Make the Maple Pecan Topping:

In your baking dish melt the butter until liquid Stir in the brown sugar maple syrup and chopped pecans and mix until combined The topping should be glossy and full of nutty bits Spread it evenly over the base so every bun will soak up the sticky caramel

Assemble and Second Rise:

Arrange the buns cut side down over the topping Cover with a towel and let rise again for 30 minutes The rolls will puff and get irresistibly fluffy This second rise is where the magic happens so do not rush it

Bake the Buns:

Set your oven to 350 F Place the baking dish in the center and bake for 25 to 30 minutes The buns should turn golden brown and smell amazing Remove from the oven and let cool for 5 minutes so the sticky base thickens just enough

Invert and Serve:

Place a large plate over the baking dish and carefully flip it so the sticky pecan maple topping is on top The caramel will ooze over the buns The buns are best served warm when they are the stickiest and softest

Pure maple syrup is my favorite part of this recipe My daughter loves helping pour the syrup into the pan and nothing beats watching everyone swoon over the sticky topping on Christmas morning

Storage Tips

To keep sticky buns fresh let them cool then store in an airtight container at room temperature for up to two days Reheat in the microwave for a few seconds to revive their pillowy soft texture For longer storage cover tightly and refrigerate up to five days but always warm slightly before eating so the caramel melts again

Ingredient Substitutions

If you don’t have pecans try walnuts or almonds for a different crunch For the filling dark brown sugar gives extra molasses flavor Dairy free butter and plant based milk work fine if you want a vegan treat Just use an egg substitute like flaxseed

Serving Suggestions

Serve these sticky buns warm with a mug of strong coffee or chai tea For special brunches pair with a savory egg dish or fresh fruit A drizzle of cream or a scoop of vanilla ice cream can turn this into an over the top dessert

Cultural and Seasonal Context

Sticky buns have a long tradition in American baking especially in the Midwest and Northeast where pecan rolls are a breakfast staple Using maple syrup gives these buns a seasonal fall and winter twist Inspired by classic Pennsylvania Dutch treats these are perfect for cool weather gatherings

Seasonal Adaptations

You can use pumpkin spice instead of just cinnamon for an autumn vibe Fresh cranberries along with the pecans bring a tart twist in winter In spring add orange zest to the filling for a bright floral edge

These buns taste even better the next day as flavors meld and the caramel thickens. Chopped pecans can be toasted for a deeper nutty punch.

Recipe FAQs

→ How do I activate the yeast properly?

Let the yeast dissolve in warm milk with sugar for 5–10 minutes, until foamy before using.

→ Can I use instant yeast?

Yes, you can substitute instant yeast; simply mix it with the dry ingredients, skipping the activation step.

→ What type of maple syrup is best?

Pure maple syrup gives the deepest flavor, but any real maple syrup will enhance the sticky glaze.

→ How do I prevent the buns from sticking to the pan?

Properly spread the butter, maple syrup, and pecan mixture in your baking dish and allow buns to cool before inverting.

→ Can I prepare the dough ahead of time?

Yes, the dough can be refrigerated overnight after the first rise for fresh baking in the morning.