If you’re a fan of soft, gooey, and irresistibly delicious baked treats, then you’re in for a real treat with this Sticky Maple Pecan Cinnamon Buns Recipe. I absolutely love how these buns come out perfectly tender with a luscious maple pecan sticky topping that feels like a warm hug on a plate. When I first tried this recipe, it quickly became a family favorite, and I can’t wait for you to try it and enjoy those sweet, nutty, cinnamon-filled bites right from your own kitchen.
Why You’ll Love This Recipe
- Melts in Your Mouth Texture: The dough is soft and buttery, with just the right amount of chewiness that keeps you coming back for more.
- Rich Maple Pecan Topping: That sticky, nutty glaze on top adds a decadent sweetness that perfectly balances the cinnamon filling.
- Easy to Follow Steps: Even if you’re new to baking, I break down everything so you’ll feel confident from start to finish.
- Make-Ahead Friendly: You can prep the dough overnight, making your morning cinnamon bun dreams totally achievable.
Ingredients You’ll Need
This Sticky Maple Pecan Cinnamon Buns recipe uses simple pantry staples that combine beautifully—each ingredient plays a role in creating that fantastic layered flavor and texture. Picking quality butter and fresh yeast really makes a difference, so try to get the good stuff when you can.
- Milk: Warmed just right to activate the yeast and ensure a tender dough.
- Active dry yeast: The magic that makes your buns rise fluffy and light.
- Eggs: Bring richness and structure to the dough.
- All-purpose flour: Use spooned and leveled or weighed flour for best results.
- White granulated sugar: Adds subtle sweetness in the dough.
- Salt: Balances the sweetness and enhances flavors.
- Unsalted butter: Soft and cubed for mixing into the dough and for the filling.
- Brown sugar: For that deep, caramel-like sweetness in the cinnamon filling.
- Ground cinnamon: The star spice that makes cinnamon buns so irresistible.
- Maple syrup: Gives the sticky topping a rich, natural sweetness you’ll love.
- Heavy cream: Adds creaminess to the sticky glaze.
- Pure vanilla extract: Enhances all the other flavors perfectly.
- Cornstarch: Helps thicken the sticky topping without making it heavy.
- Pecans: Chopped for crunch and nutty flavor in the sticky topping.
Variations
I like to mix things up sometimes with this Sticky Maple Pecan Cinnamon Buns Recipe. You can easily tweak it based on your mood or dietary needs, and it always turns out amazing. Don’t be afraid to experiment and make it your own—you might discover a new favorite twist!
- Gluten-Free Version: I swapped the all-purpose flour with a gluten-free blend and added a little xanthan gum—results were still lovely and soft, though a tad denser.
- Walnut or Almond Topping: Pecans are classic, but I love using walnuts or sliced almonds for a different crunch and flavor.
- Vegan Adaptation: Replace butter with coconut oil or vegan margarine, and use a flax egg instead of regular eggs; the buns still puff up nicely.
- Spicy Kick: Sometimes I like to add a pinch of nutmeg or cardamom into the cinnamon filling—adds a cozy complexity.
How to Make Sticky Maple Pecan Cinnamon Buns Recipe
Step 1: Activate Your Yeast and Prep the Dough
First things first: warm your milk to about 110℉—it should feel warm but not hot to the touch. Sprinkle the active dry yeast on top and let it sit for about 10 minutes until it’s bubbly and smells yeasty. This is a key step because if your yeast isn’t active, the buns won’t rise well. Meanwhile, sift your flour and add in sugar and salt. Cut in your cold, cubed butter until it’s the size of peas. I like using a pastry cutter for this, but your hands work great too—just try not to let the butter melt too much.
Step 2: Mix and Knead the Dough
Next, combine your lightly beaten eggs with the yeast-milk mixture, then add it into the flour mixture. If you have a stand mixer with a dough hook, great! Mix on low speed until a dough begins to form, then increase to medium and knead for 5 minutes. If you don’t have a mixer, no worries—grab a spatula to get it going, then knead by hand for 5–8 minutes on a floured surface. Remember the dough is ready when you can stretch it thin and see light through it without tearing.
Step 3: Let the Dough Rise
There are two ways you can let your dough rise: for a quick version, place the dough in a greased bowl, cover it, and pop it into your oven (preheated to 200℉ then turned off) with the door cracked open for about an hour. For a hands-off approach, cover and refrigerate overnight—the slow rise actually develops more flavor, which I adore.
Step 4: Mix the Cinnamon Filling
While your dough is rising, whip up the cinnamon filling. Beat softened butter until smooth, then blend in the brown sugar and cinnamon until silky. This filling is the heart of these buns and delivers that irresistible cinnamon punch you crave.
Step 5: Prepare the Maple Pecan Sticky Topping
The sticky topping is what makes these buns truly unforgettable. Beat butter and brown sugar for a couple of minutes until fluffy, then stir in maple syrup, heavy cream, vanilla, salt, cornstarch, and cinnamon. Spread this glossy, thick mixture evenly on the bottom of a 9×13 pan and sprinkle chopped pecans over it. Trust me, these little nuts add the perfect crunch and flavor burst.
Step 6: Assemble the Rolls
Roll your dough out on a floured surface into a large rectangle about 1/4-inch thick. Spread the cinnamon filling all the way to the edges using an offset spatula. Starting with the short side, roll the dough tightly into a log. Trim the ends to neaten them up, then slice the roll into 6 equal pieces. Place these rolls snugly on top of the sticky topping in your pan.
Step 7: Final Rise and Bake
Cover the pan with a clean kitchen towel and let the rolls rise for 20 minutes. Then, preheat your oven to 375℉ and bake the rolls for 28–30 minutes. The sticky topping and size of the rolls mean they need that extra bake time to get golden perfection. When done, let the rolls cool for about 10 minutes in the pan, then carefully flip them out so that gorgeous sticky maple pecan topping is the star on top.
Pro Tips for Making Sticky Maple Pecan Cinnamon Buns Recipe
- Measure Flour Carefully: I learned that spooning and leveling your flour, or weighing it, prevents dry or dense buns. Don’t scoop directly from the bag!
- Temperature Matters: Let your dairy come to room temp before mixing to ensure everything blends smoothly without lumps.
- Don’t Skip the Rest: Giving the dough time to rise properly makes all the difference in softness and flavor—be patient!
- Use a Serrated Knife: This helps cut the rolls cleanly without squashing your dough, keeping edges neat and the shape intact.
How to Serve Sticky Maple Pecan Cinnamon Buns Recipe
Garnishes
I love to sprinkle a little extra chopped pecans on top for that fresh nutty crunch right before serving. Sometimes, a light dusting of powdered sugar adds a lovely visual and slight sweetness. If you’re feeling indulgent, a drizzle of warm maple glaze on top really seals the deal.
Side Dishes
These sticky buns shine best alongside a hot cup of coffee or tea, but if you’re making a brunch spread, fresh fruit salad or a simple scrambled egg dish pairs nicely to balance the sweetness.
Creative Ways to Present
For special occasions, I arrange the rolls on a wooden board and garnish with edible flowers or fresh thyme sprigs for a rustic-chic vibe. You could even serve them in mini cast iron skillets for individual servings—super cute and practical!
Make Ahead and Storage
Storing Leftovers
I usually keep leftover sticky buns in an airtight container at room temperature for up to two days. They stay soft and delicious, though the sticky topping may firm up a bit—just reheat to bring it back to life.
Freezing
These buns freeze beautifully! I like to flash freeze the individual rolls after slicing, then stash them in freezer bags. When I want one, I defrost overnight in the fridge or at room temp and warm gently—it’s like freshly baked all over again.
Reheating
To reheat, pop your buns in a 300℉ oven for 8–10 minutes, covered loosely with foil to prevent drying. Alternatively, a quick zap in the microwave for 20–30 seconds works if you’re in a hurry. Either way, you’ll get gooey edges and melty topping that taste like heaven.
FAQs
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Can I make this Sticky Maple Pecan Cinnamon Buns Recipe ahead of time?
Absolutely! You can prepare the dough the night before by letting it rise slowly in the fridge. This not only fits better into your schedule but also enhances the flavor and texture.
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What type of pecans works best for the topping?
Fresh raw pecans are best—chopped just before assembling so they stay crunchy and flavorful. Toasting them lightly can boost their nutty aroma but isn’t necessary.
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Can I use light brown sugar instead of dark brown sugar?
Yes! Both work great, but dark brown sugar gives a deeper molasses flavor, while light brown sugar is milder. I usually use light brown sugar for a more subtle sweetness.
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Is it necessary to flip the buns after baking?
Flipping the buns onto a board after cooling helps the sticky maple pecan topping be on top where everyone can enjoy it fully. It also creates that beautiful glossy finish. You can skip flipping if preferred, but it’s a game-changer.
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Can I make the dough by hand without a mixer?
Definitely! Combine the wet and dry ingredients with a spatula, then knead by hand on a floured surface for 5–8 minutes until the dough is elastic and passes the stretch test. It’s a bit more work but totally worth it.
Final Thoughts
This Sticky Maple Pecan Cinnamon Buns Recipe is truly close to my heart because each bite bursts with that perfect blend of cinnamon spice, gooey sweetness, and nutty crunch. Making these buns feels special but never intimidating, and I know you’ll enjoy pulling off a batch of your own that leaves everyone asking for more. So grab your ingredients, get cozy in the kitchen, and make some magic happen—you deserve that homemade cinnamon bun bliss.
Print
Sticky Maple Pecan Cinnamon Buns Recipe
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Delicious homemade sticky buns featuring a tender yeast dough rolled with a cinnamon-sugar filling, topped with a rich maple pecan sticky glaze. Perfect for a sweet breakfast or brunch treat, these sticky buns are soft, gooey, and bursting with warm cinnamon and nutty flavors.
Ingredients
Dough:
- 1 cup Milk, warmed to 110℉
- 2 1/4 tsp Active dry yeast
- 2 Large eggs, room temperature, lightly beaten
- 4 1/2 cups All-purpose flour
- 1/4 cup White granulated sugar
- 1 tsp Salt
- 10 TBSP Unsalted butter, room temperature and cubed
Cinnamon Filling:
- 1/2 cup Unsalted butter, room temperature
- 3/4 cup Brown sugar, packed (light or dark)
- 1 TBSP Ground cinnamon
Maple Pecan Sticky Topping:
- 1/4 cup Maple syrup
- 1 TBSP Heavy cream
- 1 tsp Pure vanilla extract
- 1/4 tsp Salt
- 1 TBSP Cornstarch
- 1 tsp Ground cinnamon
- 1 1/4 cups Pecans, chopped
Instructions
- Activate Yeast: Heat the milk in the microwave for 45 seconds until warm at 110℉. Sprinkle the active dry yeast over the milk and let it sit for 10 minutes until bubbly.
- Prepare Dry Ingredients: In a large bowl, sift together the all-purpose flour. Add the granulated sugar and salt. Add the cubed unsalted butter and use a pastry cutter or your hands to cut it into the flour until the butter pieces are about the size of peas.
- Mix Dough: Add the lightly beaten eggs and the milk-yeast mixture to the flour-butter mixture. Using a stand mixer with a dough hook on low speed, mix until a dough begins to form.
- Knead Dough: Increase the mixer speed to medium and knead the dough for 5 minutes until smooth and elastic.
- First Rise: Spray a large bowl with nonstick spray and place the dough inside. For immediate rising, preheat the oven to 200℉, then turn off the oven and place the covered bowl inside with the oven door cracked open. Let rise for 1 hour. Alternatively, cover the dough and refrigerate overnight for a slow rise.
- Prepare Cinnamon Filling: In a small bowl, beat the softened butter on high speed until smooth. Add the brown sugar and ground cinnamon and beat until fully combined and smooth.
- Prepare Maple Pecan Topping: In another bowl, beat the butter and brown sugar on high speed for 2 minutes until fluffy.
- Add Flavor to Topping: Add the vanilla extract, maple syrup, heavy cream, salt, cornstarch, and ground cinnamon to the butter mixture and mix until well combined.
- Assemble Topping Base: Spray a 9×13 inch baking pan with nonstick spray. Spread the maple pecan sticky topping mixture evenly on the bottom of the pan and sprinkle chopped pecans over the sticky topping layer.
- Roll Dough: On a lightly floured surface, roll the risen dough into a large rectangle about 1/4-inch thick using a rolling pin.
- Spread Filling: Evenly spread the cinnamon filling over the rolled-out dough using an offset spatula, making sure to cover the entire surface to the edges.
- Shape Rolls: Starting on the short side, roll the dough tightly into a log. Trim off the uneven ends with a serrated knife and cut the log into 6 equal pieces.
- Second Rise: Arrange the rolls cut-side up in the prepared pan over the maple pecan topping. Cover with a kitchen towel and allow to rise for 20 minutes.
- Preheat Oven: Preheat the oven to 375℉ while the rolls are rising.
- Bake: Bake the sticky buns for 28-30 minutes until the tops are golden brown and cooked through. The baking time is longer due to the dense topping and size of the rolls.
- Cool and Serve: Let the buns cool in the pan for 10 minutes. Carefully invert the pan onto a serving board so the sticky topping with pecans is on top. Serve warm.
Notes
- Use spooned and leveled flour or a kitchen scale to measure flour accurately; packed flour can dry out the rolls.
- Remove dairy ingredients like butter, eggs, and milk from the fridge 2 hours before baking to bring them to room temperature for better mixing.
- For making dough by hand: Stir wet ingredients into dry using a rubber spatula until a dough forms, then knead on a lightly floured surface for 5-8 minutes until dough is elastic and can be stretched thin enough to see light through it.
Nutrition
- Serving Size: 1 sticky bun
- Calories: 450
- Sugar: 28g
- Sodium: 230mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg
