There’s something about Maple Pecan Sticky Buns that turns any morning or weekend brunch into a special occasion. I first made these for a family brunch when my sister and her kids came over, and the warm aroma of sticky buns filled every corner of the house. The kids were begging for seconds, and even my picky eater couldn’t resist the sweet maple syrup glaze sticky with buttery pecans. Since that day, Maple Pecan Sticky Buns became a go-to recipe whenever I want to treat my family without fuss.
These buns fit right into everyday life because they’re made with simple pantry staples, yet deliver that rich, comforting feel that everyone loves. Plus, these homemade sticky buns are such a crowd-pleaser—the perfect balance of sweet maple syrup glaze and the crunch of pecans makes them memorable without being complicated. I appreciate a recipe that’s reliable when I want to pull together a warm, satisfying dish that doesn’t require extra trips to the store or fancy ingredients.
If you’re looking for a sticky buns recipe that you can trust to impress your family or guests, while keeping things straightforward, this one’s for you. Whether you’re new to baking or have been making sticky buns a while (I’ve tried plenty!), this Maple Pecan Sticky Buns is a classic I keep coming back to. I’d love to invite you to give it a try and make it your own cozy kitchen favorite too. For other sweet treats, you might also want to peek at some fantastic sticky buns recipes, like this one from Sally’s Baking.
What I love most is how this recipe combines the rich notes of maple syrup with the toasted pecan flavor in sticky buns with nuts—it feels like a little homemade comfort wrapped up in every sticky bite. And in case you’re curious, if pecans aren’t your jam, this recipe is easy to adapt with other nuts or even skip the nuts entirely for a smooth, luscious sticky bun.
This Maple Pecan Sticky Buns recipe is the kind of everyday cooking that brings people to the table, happy and warm, every time.
What You’ll Need:
Here’s a straightforward list of ingredients you’ll need for these Maple Pecan Sticky Buns. Don’t worry if you don’t have every single thing—I’ll also share simple swaps you can make. This Maple Pecan Sticky Buns keeps costs reasonable because you’re mostly using common baking staples and pantry items that are easy to find.
- 2 ½ teaspoons active dry yeast (You’ll find this in the baking aisle; you can swap for instant yeast using about 2 teaspoons, but add it directly to the flour)
- 1 cup warm whole milk (If you’re out, any milk works, even non-dairy like almond or oat milk for a twist)
- ½ cup granulated sugar
- ⅓ cup unsalted butter, melted (Use any neutral oil if needed, though butter adds the classic richness)
- 2 large eggs
- 4 cups all-purpose flour (If you have bread flour, that can make them chewier; all-purpose is great for homemade sticky buns)
- 1 teaspoon salt
- 1 ½ cups chopped pecans (For those with nut allergies or preferences, walnuts or almonds work well too; you can leave out nuts for a smooth sticky bun too)
- ¾ cup brown sugar, packed
- ⅓ cup unsalted butter, softened
- Maple syrup glaze:
- ½ cup pure maple syrup (Look for 100% pure maple syrup; if you can’t find it, good-quality pancake syrup is a fallback, but pure maple gives the best flavor)
- 2 tablespoons unsalted butter
- ½ teaspoon vanilla extract
Shopping tips: You’ll find most of these staples at your regular grocery store’s baking aisle and dairy section. The pecans and maple syrup are often in the baking or natural foods aisle.
Prep shortcuts: I like to soften the butter quickly by cutting it into small pieces and letting it sit at room temp while I gather everything else. If you want to save time on chopping pecans, buy them pre-chopped.
Storage advice: These sticky buns keep beautifully in an airtight container at room temperature for 2-3 days. For longer storage, pop them in the fridge or freeze individually wrapped for up to 2 months. Warm briefly before serving, and they’re just as good.
This Maple Pecan Sticky Buns recipe uses ingredients you probably have on hand—good cooking shouldn’t need a special shopping trip. If you want a softer glaze, add a tiny bit more butter to your maple syrup glaze. I find a little extra butter here makes the sticky buns even richer without overpowering them.
Let’s Make It Together:
Making these Maple Pecan Sticky Buns is straightforward and rewarding. From start to finish, it takes about 2.5 to 3 hours, with most time spent letting the dough rise. But you’re not stuck waiting—you can easily multitask while your dough does its thing.
- Activate the yeast: In a small bowl, combine warm milk (around 110°F) with the yeast and 1 tablespoon sugar. Let it sit 5-10 minutes until it’s foamy. This shows your Maple Pecan Sticky Buns dough will rise beautifully.
- Mix wet ingredients: In a large bowl, whisk together melted butter, eggs, the rest of the sugar, and salt.
- Combine dough: Add the yeast mixture to the wet ingredients. Gradually stir in the flour, 1 cup at a time, until a soft dough forms.
- Knead: Turn onto a floured surface and knead about 6-8 minutes until the dough is smooth and elastic. I used to rush this part of Maple Pecan Sticky Buns, but taking your time here really pays off with a nicer texture.
- First rise: Place the dough in a greased bowl, cover with a clean towel, and let it rise 1 to 1.5 hours, or until doubled in size.
- Prepare filling: While dough rises, mix together the brown sugar, softened butter, and chopped pecans in a small bowl to create the sticky nutty filling.
- Roll out dough: After rising, punch the dough down and roll it into a rectangle about 16×12 inches.
- Add filling: Spread the pecan and brown sugar mixture evenly over the dough rectangle.
- Form rolls: Roll the dough tightly from one long edge into a log. Slice into 12 equal pieces and place cut side down into a greased baking pan.
- Second rise: Cover and let rolls rise for another 30-45 minutes.
- Bake: Preheat your oven to 350°F. Bake the Maple Pecan Sticky Buns for 25-30 minutes until golden brown.
- Make maple syrup glaze: While baking, combine maple syrup, butter, and vanilla extract in a saucepan over low heat. Stir until butter melts and glaze is warm.
- Glaze: When buns come out of the oven, immediately pour the warm maple syrup glaze over the top to soak in.
Your kitchen will smell amazing when your Maple Pecan Sticky Buns are ready—warm, sweet notes with a hint of toasted pecans fill the air. Don’t worry if your sticky buns look a bit rustic or uneven; that’s part of the homemade charm. While the Maple Pecan Sticky Buns finish baking, this is a great time to set the table or prepare a simple breakfast side like scrambled eggs.
If you want to speed things up, you can make the dough in a stand mixer with a dough hook. Or, check out another popular version over at Butternut Bakery for a slightly different take.
How to Serve & Enjoy:
This Maple Pecan Sticky Buns shines best served warm, fresh from the oven, with that gooey maple syrup glaze still bubbling slightly. I love pairing these with eggs or a light fruit salad to balance the sweetness.
Side dish ideas: Creamy yogurt with fresh berries pairs wonderfully, or crisp bacon if you want to add some savory contrast. A cup of coffee or tea complements the maple notes perfectly.
These buns are fantastic for cozy weekend breakfasts, holiday brunches, or even an afternoon treat. If you’re hosting, arrange them on a pretty platter—you can keep it casual by serving them straight from the pan too.
For leftovers, they’re delicious warmed slightly in the microwave or toaster oven. You can even split sticky buns and toast them like a sweet sandwich, maybe with a little butter or cream cheese. Seasonal variations I’ve tried include adding a dash of cinnamon in the filling or swapping pecans for toasted hazelnuts—both delicious changes that keep this maple pecan sticky buns feeling fresh.
My family especially loves this recipe during fall and winter when flavors like maple and nuts feel so comforting. If you want more breakfast crowd-pleasers, my cooking friends also enjoy my easy Crockpot Maple Dijon Chicken or a favorite plant-based twist with Sticky Tofu Bowls.
Your Questions Answered:
Can I make these Maple Pecan Sticky Buns ahead of time?
Absolutely! You can prepare the dough and shape the buns the night before, then pop them in the fridge. Let them rise and come to room temperature before baking the next morning. I’ve found this gives the flavors time to meld nicely.
What’s a good substitute for pecans in this sticky buns recipe?
Walnuts, almonds, or even pecan halves are excellent alternatives. If you or your family have nut allergies, simply omit the nuts and enjoy the sticky buns with just the sweet maple glaze. I’ve done this many times, and they’re still fantastic.
How do I adjust this recipe for more or fewer people?
The recipe makes 12 buns, which is perfect for a crowd or a family breakfast. For fewer portions, cut the dough in half. For a larger party, simply double the ingredients. Just keep an eye on baking times if adjusting pan size.
Can I freeze Maple Pecan Sticky Buns?
Yes, after baking and cooling, wrap them well and freeze. Reheat in the oven or microwave, adding a little extra maple syrup glaze if needed to freshen them up.
What if I don’t have pure maple syrup for the glaze?
Pure maple syrup gives the best authentic flavor, but good-quality pancake syrup works in a pinch. You can also mix equal parts honey and water for a different kind of sticky sweetness.
Why do my sticky buns sometimes come out dry?
This Maple Pecan Sticky Buns recipe relies on soft dough and enough butter and syrup for stickiness. Make sure your dough rises fully and don’t overbake. Using fresh yeast helps too—I recommend checking the expiration date.
Can I double the maple syrup glaze?
Yes! If you like your sticky buns extra saucy and sweet, double or even triple the glaze. It’s delicious to drown them in that sticky maple goodness.
These Q&As come from many kitchen trials and wonderful reader questions who have shared their own tips on Maple Pecan Sticky Buns recipe. It’s always fun to compare kitchen notes.
Final Thoughts:
Maple Pecan Sticky Buns hold a special place in my kitchen because they bring warmth, sweetness, and a bit of indulgence to simple moments. Whenever I make them, I’m reminded why crowd-pleasers made from everyday ingredients remain my favorites.
My Best Maple Pecan Sticky Buns Tips:
- Take your time kneading and let the dough fully rise so your sticky buns are light and fluffy.
- Don’t skimp on the maple syrup glaze—it’s what makes these sticky buns feel rich and irresistible.
- Toast your pecans before mixing for an extra nutty punch that pairs beautifully with the sweet filling.
I’ve also tested versions with cinnamon added to the dough, swapping pecans for walnuts, and doubling up on the glaze for a syrupier finish. The version requested most by family is the classic one here—simple, gooey Maple Pecan Sticky Buns with that signature maple syrup glaze and buttery nuts.
I encourage you to make this recipe your own. Whether you keep it classic or add your spin, I hope you find joy sharing these sticky buns fresh and warm with your loved ones. It’s all about reliable, delicious homemade sticky buns that bring smiles every time.
If this recipe feels like your kind of cooking, I think you’d enjoy some sweet inspiration from other favorites like these sticky buns or even savory dishes like my Crockpot Maple Dijon Chicken for dinner. Sharing food that feels good to make and eat—that’s what gets me excited in the kitchen.
Happy baking, and I can’t wait to hear about your own Maple Pecan Sticky Buns successes!
Maple Pecan Sticky Buns
Delight in these soft, sweet Maple Pecan Sticky Buns featuring a rich maple glaze and crunchy toasted pecans, perfect for a cozy breakfast or indulgent brunch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 2 1/4 tsp active dry yeast
- 1 cup warm milk (110°F)
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 tsp salt
- 2 large eggs
- 4 cups all-purpose flour
- 1 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup pecans, chopped and toasted
- 3/4 cup pure maple syrup
- 1/4 cup unsalted butter
- 1/4 tsp salt
Instructions
- In a small bowl, dissolve yeast in warm milk and let sit for 5-10 minutes until foamy.
- In a large mixing bowl, combine sugar, melted butter, salt, and eggs. Add the yeast mixture and mix well.
- Gradually add flour, mixing until a soft dough forms. Knead for 8-10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled in size.
- Meanwhile, prepare the filling by mixing brown sugar and cinnamon together.
- Punch down dough and roll out on a floured surface into a large rectangle (about 16×12 inches).
- Spread softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture and toasted pecans on top.
- Roll the dough tightly from the long edge, then cut into 12 equal rolls.
- Prepare the sticky topping by melting butter with maple syrup and salt in a saucepan; pour evenly into a greased 9×13 inch baking pan.
- Place rolls cut side down in the baking pan. Cover and let rise for 30-45 minutes.
- Preheat oven to 350°F (175°C) and bake rolls for 25-30 minutes until golden and bubbly.
- Let cool for 10 minutes, then invert onto a serving platter so the sticky topping coats the buns.
Notes
For an extra indulgent touch, drizzle additional warm maple syrup over the buns before serving or add a cream cheese glaze.