Maple Pecan Sticky Buns

Breakfast has never been more indulgent! These are my glorious make-ahead maple pecan sticky buns. This homemade sticky buns recipe will convert even the purist of cinnamon roll lovers. For best results, read through all of my instructions before beginning.

Why have basic cinnamon rolls when you can have brown sugar, butter-y, caramel-ish pecan sticky buns? There’s absolutely no comparison. They’re tastier than you could ever 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.

You’ll be on the big buns side in no time. And consequently, your buns may even get bigger.

Sticky buns > cinnamon rolls.

These Maple Pecan Sticky Buns Are:

• Rich and decadent
• Maple-y and nutty
• Packed with warm cinnamon spice
• Made with pure maple syrup
• Piled high with a sticky, brown sugared, 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 Christmas breakfast or Easter brunch recipe

Three Parts to Pecan Sticky Buns

There are 3 parts to today’s maple pecan sticky buns:

1. The dough.
2. The filling.
3. 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 (1) it’s dependable– I’ve used this dough at least 30x in the past couple years and am extremely confident with it. (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 soft– the softest, richest dough on my website.

Filling: Let’s grab dark brown sugar for the filling instead of granulated sugar. Why? Intense flavor! If you don’t have a bag of dark brown sugar, you can use light brown. We’ll combine the sugar with soft butter and cinnamon to fill the rolls.

Topping: Maple and pecan, you make us all completely weak at the knees. I decided to introduce maple into the traditional pecan sticky bun topping because I wanted to avoid using corn syrup– and because I often crave maple in the morning! Corn syrup is typically used to make that 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– you can find them below the written recipe. (Just keep scrolling down.) I include these step shots because I feel working with yeast intimidates most. And I don’t want you afraid of the stuff. Sticky buns aren’t scary!

Let’s review the basics of making sticky buns:

1. Make the sticky bun dough.
2. 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 1-2 hours.
3. Make the topping, then pour it into a greased baking pan.
4. Roll the dough into a rectangle, about 12×18 inches. Make sure the dough is smooth and evenly thick.
5. Spread filling onto the dough.
6. Tightly roll 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. (These rolls bake upside down!)
7. Let the rolls rise (2nd rise).
8. 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 don’t over-brown.
9. Flip rolls & serve. Let the rolls cool for 5 minutes. Using oven mitts, invert the pan onto a large serving platter. The warm topping will deliciously melt down the sides! Serve warm.

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 serving, simply place the shaped (unbaked) rolls on top of the pecan topping as instructed (step 5), cover the rolls tightly, then refrigerate for 8-12 hours. The next morning, remove the rolls from the refrigerator and allow them to rise on the counter for 1-2 hours before baking.

To round out your breakfast, this everything bagel breakfast casserole and spinach and bacon breakfast strata are also great make-ahead options.

Print

First, prepare the dough. You need yeast, warm milk, sugar, eggs, butter, flour, and salt. This is a very soft dough.

Cover the dough in a greased bowl, then let it rise until doubled in size, usually about 1 and 1/2 hours.

While it rises, prepare the maple pecan topping. Here’s what you need, plus some whole milk.

Spread pecans into a greased baking pan. Boil the rest of the ingredients on the stove, then pour over pecans.

Topping is all set. Now back to the risen dough. Punch it down to release air bubbles. Roll it out in a large rectangle. Spread softened butter on top. Sprinkle with brown sugar and cinnamon.

Roll it up tightly, slice, then arrange the rolls on top of the maple pecan topping.

Cover and let the rolls rest overnight in the refrigerator or at room temperature for 45-60 minutes. They’ll get nice and puffy like this:

Bake them.

Flip the entire pan over onto a serving plate and that hot, sticky, brown sugared, caramel-y, buttery, maple pecan topping is revealed. And man, does this smell divine! Who needs cream cheese icing when you have THIS?

Eat your heart out! Your work here is done.