Breakfast has never been more indulgent! These are glorious make-ahead maple pecan sticky buns, made with pure maple syrup in the caramel glaze topping. They’re as flaky and soft as my overnight cinnamon rolls, but with an ooey-gooey pecan layer that becomes the topping. For best results, read through all of my instructions before beginning.
I originally published this recipe in 2017 and have since added new photos, a video tutorial, and additional success tips.
Why have basic cinnamon rolls when you can have brown sugary, butter-y, maple-y pecan sticky buns? There’s absolutely no comparison. They’re tastier than you could even imagine and give regular ol’ cinnamon rolls a run for their money. If you’re on team cinnamon roll, I guarantee this recipe will change your mind. This is probably my most favorite recipe of all time.
I know this is a big statement, but sticky buns > cinnamon rolls.
One reader, Susie, commented: “I’m not an experienced baker with yeast, but these came out perfect on the first try! They may have been the best thing I’ve ever baked and will absolutely be on repeat in my kitchen. โ โ โ โ โ ”
Another reader, M.J., commented: “What a great recipe. Followed it exactly and the buns were perfect. I have been looking for a recipe for pecan buns like my mom used to make and this hit the mark. โ โ โ โ โ “
These Maple Pecan Sticky Buns Are:
- Rich and decadent
- Maple-flavored and nutty
- Packed with warm cinnamon spice
- Made with pure maple syrup
- Piled high with a sticky, brown sugary, caramel-y, buttery, maple pecan topping
- A make-ahead or overnight breakfast recipe, perfect for holiday entertaining
- Simple to prepare and can be started the night before (like pumpkin French toast casserole!)
- An extra special Thanksgiving or Christmas breakfast, or holiday brunch
3 Parts to Pecan Sticky Buns
There are 3 parts to today’s maple pecan sticky buns:
- The soft, rich dough
- The brown sugar-cinnamon filling
- The maple pecan topping
Let’s quickly walk through each.
Dough: This is the same trusty dough I use for my overnight cinnamon rolls and maple cinnamon rolls. Which means 3 things. (1) It’s dependableโI’ve used this dough at least 50x in the past several years, and am even publishing it in my next cookbook, out September 2025. (2) It’s a make-ahead recipe, but doesn’t necessarily have to be. You can begin prepping these maple pecan sticky buns the night before OR you can completely prepare them in the morning. Choose which is best for your schedule. And (3) it’s loved. There’s a reason I turn to this dough recipe time and time again. The dough is buttery and softโthe softest, richest dough I’ve worked with.
Here are all of the ingredients you need, including for the maple pecan topping:
Filling: Use brown sugar in the filling instead of granulated sugar. Why? It has more flavor. If you have dark brown sugar, go ahead and use that. If not, light brown sugar works wonderfully. You’ll combine the sugar with cinnamon, and sprinkle it over softened butter on top of the rolled out dough.
Topping: I decided to introduce maple into the traditional pecan sticky bun topping because I wanted to avoid using corn syrupโand because I often crave maple in the morning! Corn syrup is typically used in the gooey caramel topping, but there’s no reason why pure maple syrup can’t be subbed in… we’d be missing out on so much flavor!
How to Make Maple Pecan Sticky Buns
I have a lot of step photos to walk you through the process, as well as a video tutorial included in the recipe below. I include these step photos because baking with yeast can be intimidating. And I don’t want you afraid of the stuff. Sticky buns aren’t scary! ๐
Baking with Yeast Guide
Reference thisย Baking with Yeast Guideย whenever you work with bakerโs yeast. I include practical answers to all of your common yeast questions.
Make the sticky bun dough. If you need extra help kneading the dough, my How to Knead Dough video tutorial will walk you through it.
Let the dough rise (1st rise). Transfer the dough onto a floured surface, knead it, then place it in a lightly greased bowl. Let rise until doubled in size, about 1 and 1/2 to 2 hours.
Make the topping, then pour it into a greased 9×13-inch baking pan. I urge you to use a 9×13-inch glass pan or metal pan, and not a ceramic pan. Ceramic pans take longer to heat, and the rolls won’t bake evenly. You’ll wind up with under-baked rolls in the center, while the bottom (the topping) may burn.
Roll the dough into a rectangle, about 12×18 inches. Make sure the dough is smooth and evenly thick.
Add the filling.
Roll up dough & cut into rolls. This should form an 18-inch log. Cut into 12 even rolls. Arrange them in the baking pan on top of the topping. (You’ll invert the pan when they’re done baking!)
Let the rolls rise (2nd rise). About 30โ45 minutes, or until puffy.
Bake. The rolls take about 25 minutes to bake. Tip: halfway through the bake time, cover the rolls loosely with aluminum foil so the tops donโt over-brown.
Flip rolls & serve. Let the rolls cool for 5 minutes. Using oven mitts, carefully invert the pan onto a large serving platter. The warm topping will deliciously melt down the sides! Serve warm.
Who needs cream cheese icing when you have THIS?
Overnight Instructions
These maple pecan sticky buns are a great choice for holiday entertaining because they can be prepared the night before serving. To prepare the night before, simply place the shaped (unbaked) rolls on top of the pecan topping as instructed, cover the rolls tightly, then refrigerate for 8โ12 hours. The next morning, remove the rolls from the refrigerator and allow them to rise on the counter for about 1 hour before baking.
To round out your breakfast, this bagel breakfast casserole and spinach and bacon breakfast strata are also great make-ahead options.
Print
Maple Pecan Sticky Buns
- Prep Time: 4 hours (includes rises)
- Cook Time: 28 minutes
- Total Time: 4 hours, 40 minutes (or overnight)
- Yield: 12 buns
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Breakfast and brunch have never been more indulgent and delicious than with these make-ahead maple pecan sticky buns! This is a soft, rich dough and a caramel-like stove-top glaze made with maple syrup. Use a 9×13-inch glass pan or metal pan for baking. Review recipe Notes before beginning and see the video tutorial below.
Ingredients
Dough
- 1 cup (240ml) whole milk, warmed to about 100ยฐF (38ยฐC)
- 2/3 cup (135g) granulated sugar, divided
- 1 and 1/2 Tablespoons (14g) active dry or instant yeast (2 standard size packets)
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature and cut into 4 pieces
- 2 large eggs, at room temperature
- 1/2 teaspoon salt
- 4 and 1/2 cups (563g) all-purpose flour or bread flour (spooned & leveled), plus more as needed
- 2 teaspoons canola, vegetable, or olive oil for bowl (or use nonstick spray)
Topping
- 2 cups (250g) chopped pecans
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 2/3 cup (135g) packed light or dark brown sugar
- 1/4 cup (60ml) whole milk
- 1/4 cup (60ml) pure maple syrup
- 1/4 teaspoon salt
Filling
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 2 teaspoons ground cinnamon
Instructions
- Prepare the dough: Whisk the warm milk, 2 Tablespoons sugar, and the yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow mixture to sit for about 5 minutes or until foamy on top. *If you do not own a mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/silicone spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or silicone spatula is a better choice.*
- On medium speed, beat in the remaining sugar (which should be 1/2 cup, or 100g) and the softened butter until it is slightly broken up. Add the eggs and salt and beat on medium speed until combined. The butter won’t really be mixing into the mixture, so don’t be alarmed if it stays in pieces. Turn the mixer down to low speed and, with it running, add 1 cup of flour at a time, making sure it’s fully incorporated before adding the next. After 4 cups have been added, add the last 1/2 cup and beat until the dough comes together and pulls away from the sides of the bowl, about 3 minutes. Dough will be soft. If it’s not pulling away from the sides of the bowl, add more flour, 1 Tablespoon at a time, until it reaches a kneadable consistency.
- Knead the dough:ย Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If youโre new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle a teaspoon of flour on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should feel soft, smooth, and elastic. Poke it with your fingerโif it slowly bounces back, your dough is ready to rise. You can also do a โwindowpane testโ to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until itโs thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
- 1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 2 hours or until double in size. (I always let it rise on the counter and it takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise?ย in myย Baking with Yeast Guide.)
- Meanwhile, make the topping: Grease the bottom and sides of a 9×13-inch glass baking pan or metal baking pan. Spread chopped pecans in an even layer in the pan. Set aside. Combine the rest of the topping ingredients in a small saucepan over medium heat. Stir until the butter has melted, then bring to a simmer. Allow to simmer for 2 minutes, stirring occasionally. Remove from heat, give it a quick whisk, then pour over pecans. Set aside.
- Roll out the dough: Punch down the dough to release the air. Place dough on a lightly floured work surface and, with a lightly floured rolling pin, roll dough into a 12×18-inch rectangle. Make sure the dough is smooth and evenly thick. If the dough keeps shrinking back as you roll it out, stop what you’re doing, cover it lightly, and let it rest for 10 minutes to relax the gluten. When you return to the dough, it should stretch out much easier.
- For the filling: Spread the softened butter all over the dough. The softer the butter is, the easier it is to spread in this step. (Microwave it for a few seconds to soften if needed.) In a small bowl, mix the sugar and cinnamon together. Sprinkle evenly over the butter. Tightly roll up the dough to form an 18-inch-long log. If some filling spills out, sprinkle it on top of the roll. With an extra sharp knife, cut into 12 even rolls, about 1.5 inches wide each. Arrange in the prepared baking pan, on top of the pecan topping.
- 2nd Rise: Cover the rolls tightly and allow to rise until puffy, about 30โ45 minutes. (Or use the overnight option in the Notes below.)
- Preheat oven to 350ยฐF (177ยฐC).ย Bake for 25โ28 minutes or until the rolls are golden-brown on top. About halfway through baking time, loosely tent a piece of aluminum foil over the top of the pan to prevent the tops from browning too quickly. Remove pan from the oven and place on a wire rack. Cool for 5 minutes.
- Using oven mitts, carefully invert the pan onto a large serving platter. The warm topping will melt down the sides. Serve warm.
Notes
- Make Ahead Instructions โ Overnight: To prepare the night before serving, prepare the rolls through step 7. Cover the rolls tightly and refrigerate for 8โ12 hours. (16 hours max. 8โ12 hours is best, but 16 hours is OK if absolutely needed. Do not exceed 16 hours.) The next morning, remove from the refrigerator and allow to rise on the counter for about 1 hour before continuing with step 9.
- Make Ahead Instructions โ Freezing: You can freeze sticky buns for up to 3 months, and I recommend a few different methods for freezing sticky buns. The first method is to freeze them after shaping, before theyโve had their 2nd rise (step 7). Thaw in the refrigerator overnight, then let rise for 1.5โ2 hours at room temperature before baking. The second method is to par-bake the risen buns for 10 minutes, let cool completely, then cover and freeze. Thaw in the refrigerator overnight, then let sit at room temperature for 30 minutes before baking. Finish baking for 15โ20 minutes. You can also freeze fully baked sticky buns. See How to Freeze Cinnamon Rolls for more details about all of these methods.
- Special Tools (affiliate links): Stand Mixer or Large Mixing Bowl and Wooden Spoon/Silicone Spatula | 9×13-inch Glass Baking Dish | Rolling Pin | Cooling Rackย
- Milk: Whole milk or 2% is best for this rich dough and topping. I do not recommend nondairy milk in the topping, but you could use it in the dough.
- Yeast: If using active dry yeast, the rise times will be slightly longer. I always use an instant yeast. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
- What can I use instead of maple syrup? If you want to skip the maple syrup in the topping, replace it with light or dark corn syrup.
- Gluten Free: We have not tested this recipe with gluten-free flour, so we are unsure of the results.
Reader Comments and Reviews
I have tried these twice and both times the pecan topping stuck to the bottom of my glass pan. I donโt know if it is caramelizing or what I need to do differently. Should I try spraying the pan with nonstick spray then butter it? The bread is lovely.
Hi Janet, yes, you will want to spray the pan before adding the topping. You can try adding a layer of melted butter, too. Be sure that the rolls are not overbaked, either. If they are overbaked, the topping could stick to the pan more. Hope this helps for your next batch!
I made these yesterday on a whim and halved the recipe because there’s only two of us. They turned out wonderful! Now I wish I would’ve made a full batch, lol. Also made the dinner rolls and they didn’t disappoint. Thank you! I’ll keep this site in mind when I need inspiration.
Hello, can I use honey or corn syrup instead of maple syrup?
Hi Ruzgar, honey or light corn syrup would be the best options.
Hi! Could you use a pre-made dough for this?
Hello, I was wondering if it’s possible to make the dough in the bread machine or if you don’t recommend it. Have a nice day and thank you
Hi Elo! We don’t have a bread machine to test, but let us know if you do! It should work fine.
Hi… the second prove on these actually takes about 75 minutes. Enriched dough needs a much longer proofing time, but otherwise these were delicious.
I’m getting ready to make these and am wondering if there’s any likelihood of the caramel crystallizing after it’s in the pan? I remember this happening to my mom years ago when she made pecan sticky buns. Would a bit of corn syrup be added insurance or is this recipe pretty crystallization-proof?
We’ve never had that issue with this recipe! Let us know if you give it a try.
how can i adjust the measurements in order to make this in a 9×9 inch pan? thanks in advance.
Hu Autumn, rather than altering the recipe, we’d make the recipe as written and then divide between 2 9×9-inch square pans. You can use the freezing instructions in the recipe Notes to make one of the pans at a later date. Enjoy!
Hi there, is there any way I can use whole wheat flour instead of white flour in this recipe?
Hi Danielle! Whole wheat flour would yield a very dense, dry sticky bun. You could try replacing just some of the flour to see how it goes.
Iโve made these couple of times now and are absolutely delicious! I followed the recipe 100%โฆ the only issue is the backing, I baked at 350 for 28 minutes and upon taking them out, looked raw so I added 7 more minutes and still wasnโt happy with looks but let them cool of and after one hour tried one and didnโt feel baked so it was ether to try backing for 15 min Iโve decided, or to throw it all awayโฆ it could be my oven reached his limits , just wanted to mention it as fyi for others who try it. Thank you for sharing ! Super easy to make and follow the instructions the instructions.
Hi! I didnt actually make these but was wondering if anyone new of a sally’s recipe for just normal sticky buns? I’m not a big fan of pecans, but love her recipes
You can simply omit the pecans or swap in raisins instead. Let us know if you give it a try!
Just finished making these and they are PHENOMENAL. The recipe was very easy to follow as well! I ended up having to double the baking time so that the middle buns baked through, but tenting the pan in foil helped to prevent excessive browning. Canโt wait to make these again for the holidays.
First recipe where it didn’t fit in my KitchenAid aid artisan. Dough kept ride all the way out the bowl. Other bun recipe from other sites had way less flour so I thought it was weird. Had to hand knead. Would use the glaze if desired and just any other bun recipe. Not sure why they went with so much flour. I’ve never had issues filling a 9×13 pan. Typical brioche dough. Wouldn’t have issue in the 6 qt lift bowl I imagine.
I saw a bakery do maple, pecan, rosemary sticky buns. Any tips or thoughts on how to incorporate rosemary?
Hi Chloe! You could try adding chopped fresh rosemary to the dough, but we’re unsure of the amount needed. Let us know if you try!
Wow!!!
I started these last night for maximum flavour this morning.
I had to add an extra 5 minutes or so to the mixing time to get the preferred texture.
We’re very happy with how this recipe turned out!