Maple Pecan Sticky Buns

There’s something magical about the aroma of freshly baked sticky buns wafting through the kitchen. These maple pecan sticky buns are the ultimate indulgence—soft, fluffy rolls swirled with cinnamon, smothered in a rich, buttery maple pecan sauce. Whether you’re gathering with family for a cozy weekend brunch or simply treating yourself to a moment of pure comfort, these sticky buns are sure to impress. In this post, I’ll guide you step-by-step to create this decadent treat that’s as satisfying to make as it is to eat. Let’s get baking!

Ingredients

Dough

• 360g  lukewarm milk
• 5g dry instant yeast 
• 120g sugar
• 3 large egg
• 720g bread flour, plus more for dusting
• 95g unsalted butter at room temperature
• 14g Baking Salt
• 1/2 cup of heavy whipping cream( to pour on cinnamon rolls before baking)

Cinnamon filling 

• 100g brown sugar 
• 2 tablespoons ground cinnamon
• 30g butter, melted

Maple pecan sauce 

• 150g unsalted butter
• 150g  maple syrup 
• 200g brown sugar 
• 1/2 tsp Baking Salt
• 2 cups toasted and chopped pecans 

Directions 

Dough

• 8 am in a mixing bowl, combine all the ingredients (except salt and butter) for the dough together. Mix the dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
• Add Baking Salt and mix for a couple more minutes. The dough should form a ball.
• Add soft butter, increase the speed, mix for 10-15 minutes until the dough comes up together.
• 8.30 am  cover the dough and let it proof for 2-2.5 hours at 76-80F/ 24-28C.
• During that time perform 1 stretch and fold.
• The dough should become puffy.
• 11 am move the dough to fridge for at least 2 hours, or until next day.
• 1 pm remove the dough from fridge, sprinkle work surface with flour, roll the dough  in a rectangular with sides about 28×16 inch/70 x 40 cm and about 0.2 inch/ 0.5 cm thin.
• Spread melted butter all over the dough, evenly sprinkle brown sugar and cinnamon all over the dough’s surface. Then start to roll the dough tightly, forming a roll.
• Cut the roll into 1-1.5 inch/3-4cm thick rolls. 

Maple pecan sauce 

• Combine  butter, maple syrup, and brown sugar in a medium saucepan.
• Bring to a gentle simmer over medium heat, stirring occasionally, until the sugar dissolves and the mixture thickens slightly (about 3–5 minutes).
• Stir in Baking Salt.
• Remove from heat.
• Pour over baking dish with sides 13X9 inch, also use some butter to spread over the sides of baking dish( to prevent buns from sticking)
• Sprinkle chopped pecans on top and arrange buns ( only 9 fitted) 3 were baked on separate tray.
• Cover  buns with plastic wrap to prevent drying and let them proof for 1.5-2  hours at 76-80F/ 24-28C.

Baking 

• Preheat the oven to 335F. 
• Bake sticky buns for 10 min, then lower temperature to 325F and continue baking for 15-18 min, until golden brown.
• Remove the buns from the oven and let them cool for 5–10 minutes.
• While the buns are still hot, place a piece of parchment paper on top and cover it with a baking tray larger than the baking dish.
• Ensure you are wearing heat-resistant gloves, then carefully flip the baking dish onto the baking tray.
• Lift the baking dish and admire the beautiful result.

Enjoy!

Maple Pecan Sticky Buns

690kcal

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Prep 1 hour hr

Cook 30 minutes mins

Total 4 hours hrs

These are the ultimate indulgence—soft, fluffy rolls swirled with cinnamon and smothered in a rich, buttery maple pecan sauce. The “secret” to their incredible texture is a splash of heavy cream poured over the buns just before baking, which creates a steam-infused, melt-in-your-mouth crumb.

Servings 12 Large Buns

Ingredients

1x2x3x

The Dough

• ▢ 720 g Bread Flour
• ▢ 360 g Lukewarm milk
• ▢ 120 g Sugar
• ▢ 3 Large eggs
• ▢ 5 g Dry Instant Yeast
• ▢ 95 g Unsalted butter (room temperature)
• ▢ 14 g Baking Salt
• ▢ 1/2 cup Heavy whipping cream (Reserved for topping)

Cinnamon Filling

• ▢ 100 g Brown Sugar
• ▢ 2 tbsp Ground cinnamon
• ▢ 30 g Butter (melted)

Maple Pecan Sauce

• ▢ 150 g Unsalted butter
• ▢ 150 g Maple Syrup
• ▢ 200 g Brown Sugar
• ▢ 1/2 tsp Baking Salt
• ▢ 2 cups Pecans (toasted and chopped)

Equipment

• ▢
  1 Baking Dish (with high sides)
• ▢
  1 Stand Mixer (with dough hook)
• ▢
  1 Medium Saucepan (for the sauce)
• ▢
  Plastic Wrap
• ▢
  Heat-Resistant Gloves (essential for the flip!)
• ▢
  1 Large Baking Tray (for flipping/serving)

Method

Prevent Sleep ModePrevent Sleep Mode

Dough Development

1. Mix milk, yeast, sugar, eggs, and flour for 3–4 minutes until incorporated.
2. Add salt and mix for 2 more minutes. Add soft butter gradually and knead on medium-high for 10–15 minutes until a strong ball forms.
3. Proof at 76–80°F for 2–2.5 hours, performing 1 stretch and fold halfway through.
4. Chill: Move dough to the fridge for at least 2 hours (or overnight) to make it easier to handle.

Sauce & Shaping

1. Sauce: Simmer butter, maple syrup, and brown sugar in a saucepan for 3–5 minutes. Stir in salt. Pour into a greased 13×9 inch baking dish and top with chopped pecans.
2. Roll: Roll cold dough into a 28×16 inch rectangle. Spread melted butter and sprinkle sugar/cinnamon. Roll tightly and cut into 1–1.5 inch thick rolls.
3. Arrange rolls in the baking dish over the sauce/pecans. Cover and proof for 1.5–2 hours.

The Secret Step & Baking

1. Heavy Cream: Just before baking, pour the 1/2 cup heavy whipping cream over the buns, letting it run down the sides and between the rolls.
2. Preheat oven to 335°F. Bake for 10 minutes, then lower temp to 325°F and bake for another 15–18 minutes until golden.
3. The Flip: Cool for 5–10 minutes. Place parchment and a large tray over the dish. Wearing heat-resistant gloves, carefully flip the dish over to reveal the sticky maple topping.

Nutrition

Calories690kcalCarbohydrates92gProtein9gFat33gSaturated Fat14gPolyunsaturated Fat5gMonounsaturated Fat12gTrans Fat1gCholesterol55mgSodium33mgPotassium210mgFiber4gSugar44gVitamin A670IUVitamin C0.3mgCalcium85mgIron1mg

Notes

The heavy cream is poured over the buns right before they go into the oven. This hydrates the dough as it bakes, making the buns extra soft and creating a creamy, gooey texture at the base.

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