🍁 Maple Pecan Sticky Buns

Soft, fluffy cinnamon rolls baked in a gooey maple-pecan caramel and flipped to reveal their golden, sticky topping.

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⏱️ Prep Time: 20 min

🍳 Cook Time: 20 min

🕒 Total Time: 1 hr 40 min

Servings: 12

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🧾 Ingredients

🍞 For the Dough

• 1½ cups Warm Whole Milk (about 110°F)

• 1 tsp Granulated Cane Sugar

• 1 tbsp Active Dry Yeast (or 1 packet)

• 1 large Egg

• 2 tbsp Granulated Cane Sugar

• 1 tbsp Vanilla Extract

• 3½ cups All-Purpose Flour (plus up to ⅓ cup more if needed)

• ½ tsp Fine Sea Salt

• 4 tbsp Unsalted Butter, softened

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🍥 For the Filling

• 4 tbsp Unsalted Butter, softened

• ½ cup Light Brown Sugar

• 2 tsp Ground Cinnamon

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🍯 For the Maple Pecan Topping

• 8 tbsp (1 stick) Unsalted Butter

• ½ cup Brown Sugar

• ½ cup Maple Syrup

• ¼ cup Heavy Cream (or whole milk)

• 1 tsp Vanilla Extract

• ½ tsp Ground Cinnamon

• 1½ cups Pecans, roughly chopped

• Pinch of Salt

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👩‍🍳 Instructions

Step 1: Make the Dough

1. In the bowl of a stand mixer, whisk together:

   • 1½ cups warm milk

   • 1 tbsp yeast

   • 1 tsp sugar

   Let sit for 5 minutes, until frothy.

2. Add:

   • 1 egg

   • 2 tbsp sugar

   • ½ tsp salt

   • 1 tbsp vanilla

   • 3½ cups flour

   Use the paddle attachment to mix on LOW speed for 4–5 minutes, until dough begins pulling away from the bowl.

   Add up to ⅓ cup more flour if needed.

3. With the mixer running, add the softened butter, one tablespoon at a time, until dough is soft, smooth, and slightly tacky.

4. Cover bowl with plastic wrap and let rise in a warm place for 30 minutes.

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Step 2: Prepare the Filling

1. In a small bowl, mix:

   • ½ cup brown sugar

   • 2 tsp cinnamon

2. Set aside with 4 tbsp softened butter.

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Step 3: Make the Maple Pecan Topping

1. In a saucepan over medium-high heat, combine:

   • 8 tbsp butter

   • ½ cup brown sugar

   • ½ cup maple syrup

   • ¼ cup heavy cream

   • 1 tsp vanilla

   • ½ tsp cinnamon

2. Bring to a gentle boil, then stir in:

   • 1½ cups chopped pecans

   • Pinch of salt

3. Simmer for 2–3 minutes, until thickened slightly to a caramel-like texture. Remove from heat and let cool to room temperature.

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Step 4: Assemble the Sticky Buns

1. Roll out the risen dough on a lightly floured surface to a 10×20” rectangle.

2. Spread dough with:

   • 4 tbsp softened butter

   • Sprinkle evenly with sugar-cinnamon mixture.

3. Roll up tightly, starting from the long side. Slice into 12 equal rolls using a serrated knife or dental floss.

4. Pour the maple pecan topping into a greased 9×13” baking dish, spreading evenly.

5. Place the buns cut-side down on top of the topping.

6. Cover with plastic wrap or a towel and let rise 30–40 minutes, until doubled in size.

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Step 5: Bake

1. Preheat oven to 350°F (175°C).

2. (Optional) Drizzle ¼ cup heavy cream over the buns before baking for extra softness.

3. Bake for 20–23 minutes, until golden brown and cooked through.

4. Let rest 10 minutes, then invert onto a serving platter to reveal the sticky pecan topping.

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🍽️ To Serve

Serve warm and gooey, ideally with a mug of coffee or tea. These are best the day they’re made, but can be stored tightly wrapped and reheated for up to 3 days.

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💡 Pro Tips

• Let the maple pecan sauce cool slightly before layering in the pan so it’s easier to spread.

• Use room-temperature butter for smoother spreading in the filling.

• To freeze: Assemble the buns (unbaked) in the pan, wrap well, and freeze. Thaw overnight in the fridge and bake as directed.