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. ★★★★★”
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. ★★★★★“
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 dependable—I’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 soft—the 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 syrup—and 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! 😉
Baking with Yeast Guide
Reference this Baking with Yeast Guide whenever you work with baker’s 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 30–45 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 don’t 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 8–12 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 100°F (38°C)
- 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: 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 you’re 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 finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” 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 it’s 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? in my 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 30–45 minutes. (Or use the overnight option in the Notes below.)
- Preheat oven to 350°F (177°C). Bake for 25–28 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 – Overnight: To prepare the night before serving, prepare the rolls through step 7. Cover the rolls tightly and refrigerate for 8–12 hours. (16 hours max. 8–12 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 – 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 they’ve had their 2nd rise (step 7). Thaw in the refrigerator overnight, then let rise for 1.5–2 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 15–20 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 Rack
- 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
These were very good, fluffy dough and so flavorful. My only complaint is that there could have been more of the topping. The dough seemed to absorb it and it didn’t get as gooey and drippy as we would like. But they were still delicious.
Hello! I am allergic to nuts. Can I use raisins instead of the pecans? Do you have a plain sticky bun recipe? I love that you use maple syrup instead of corn syrup. Thanks!
Hi Amy! You can simply omit the pecans or swap in raisins instead. Let us know if you give it a try!
This seriously indulgent recipe turned out really well- lovely fluffy buns & topping was fab. They are seriously rich though. My guests found them too much for a whole bun so I would bake these again as a major treat & will stick to one of your more simple cinnamon bun recipes & just tweak a little to add pecans because they’re the best bit!
Fantastic. I made the dough last night for my father birthday, these hands down are the nicest thing I have ever baked. And your instructions are so thorough, this was also a very enjoyable process. I am so pleased. Thank you for sharing this, you can taste the love!
Eating these on my back porch this morning after baking them for the first time. Amazing! Recipe was easy to follow and the process went very smoothly.
Could I make the dough for these pecan could I make the dough couple of days ahead? Just dough, not preparing in dish.
Hi Lorraine, see recipe Notes for our recommended make-ahead instructions.
These maple pea on sticky buns are absolutely FANTASTIC!!!!! I have made several These Maple peacan sticky buns are absolutely FANTASTIC!!!!!! I have made other other recipes of sticky buns and none come close to these!!!!! Thank you for such a great recipe!!!!!!
Omg. This recipe is amazing. This is by far the best sticky bun recipe by far!! Thank you for sharing it!
I dont have a 9×13 baking dish. Will these work in a 10 or 12 inch cast iron? You’re my go to for all things baked.
Hi Mitch, we haven’t tested it, but a 12 inch cast iron skillet should be about the right size.
My second attempt at this recipe was a complete success!
The differences I needed to make were to wait longer for the initial yeast activation (I suspect it’s due to the cooler nature of my kitchen – it’s 70ish degrees in our house), and I doubled the quantities of the non-butter filling ingredients to blast that flavor in them.
I was given a tip by a friend to pour room temp cream over the rolls before they go in the oven to maintain moisture for a much longer period. I’m curious to see if you’ve tried this before. Thanks!
So I discovered the hard way today, that this particular recipe of Sally’s for cinnamon buns omits in the instructions the very important need to divide the sugar for the dough: as in other recipes of Sally’s that use this same dough (that I came to my computer and referred to after 2 failed batches at the milk / sugar / yeast stage), you need to divide the sugar into 2 TBSP that go into the milk and yeast, the remaining 1/2 cup sugar going into the mixing bowl along with the butter. Hopefully Sally’s team will adjust how this recipe reads so others don’t have to fool around with three attempts to get the yeast to foam and activate. I kept wondering, is it my plastic Bosch bread mixing bowl? Is it my yeast (which isn’t old)? Is it my milk? But also, my intuition felt like 2/3 cup sugar into 1 cup of milk was a LOT… I’ve made plenty of bread before and this was almost as much sugar as simple syrup, close to the milk amount. So, my fault too, as in not trusting my common sense. Also, as with the other recipe, I got the milk right up to 100 degrees. Finally everything worked with a 10 minute (typical) activation stage for the yeast. Yay!
Hi Margo, thank you so much for bringing this to our attention! You are absolutely right. I’ve updated the recipe, and hope it’s much clearer now. Thanks again!
use 2 pans- 8 or 9 inch rounds. i always cut this recipe by half abd bake for 21 minutes-perfection
try using 2 8 or 9 inch round pans instead. bake evenly at 21 minutes for me
just made these for the second time using the overnight method. outstanding. i cut the recipe in half and it works great. our absolute favorite breakfast treat.
95 degree milk did not get my yeast going. I tired again with 115 degree milk and that worked fine. Also maybe it’s my mixer (kitchen aid) but the dough hook did nothing to break up the butter or beat the eggs. I switched to the paddle attachment for that part and then over to the dough hook once it came together. They tasted delicious but we wished they had a bit more sticky topping so next time I’d increase those ingredients
Hi Sara, thank you so much for the feedback on this recipe!
I also upped the milk to just over 100 degrees, which I believe helped activate the yeast better. Most of my recipes say 105.
I made your easy one-rise cinnamon rolls for the first time today – they were superb! Can I make this pecan and maple syrup version using the ‘easy’ recipe?
Hi Brian, you can make this topping and use on other sweet roll recipes. Enjoy!
I made these twice last year and they turned out so great. I need to make them early for an event, how far in advance can I make them and keep them in the fridge before baking them? If I make them on Friday will they be ok in the fridge until I bake them on Sunday morning?
Hi Tammie! We don’t recommend refrigerating the prepared dough for more than 12 hours – it will rise too much in that time. We recommend par baking and freezing the unbaked rolls and baking fresh the morning of the event – see recipe notes for details!
I want to make these for a work party tomorrow night. I know you say they are best served warm, but by the time they travel in the car and get to the party they will have cooled off – even if I make them the day of the party. Will they still taste good at room temperature? I’m just wondering when you say they’re best served warm whether you really mean that, or just that they’re best when served fresh. Thanks!
Hi Gwen, While they are best when they are actually warm (you could even warm them up a bit at the party before serving) you will still be able to enjoy them a little while later. Let us know if you give them a try!
perfection. cut the recipe in half and used the overnight method
I have been searching for a recipe for sticky buns since I cant seem to find any bakery in Mt Airy that makes them. These buns are buttery rich and the pecan topping is smooth and sweet, not gritty like some. Sally you are a genius to use maple syrup instead of corn syrup. I wonder, can you make this substitute in most recipes?
Hi Marti! So glad to hear you enjoyed these sticky buns. It really depends on the recipe — sometimes maple syrup can be a find substitute for corn syrup, but that’s not always the case. We do successfully use the substitution in this maple pecan pie recipe as well. Let us know if you give it a try!
Hello! So excited to try these tonight! Do you think I would be able to let the yeast activate and then use the dough setting on a bread machine? I have a really old hand-me-down mixer (poor college kid here lol) that wouldn’t handle dough very well!
Hi Amy! We haven’t tested this recipe with a bread machine so we’re unsure of the results. Let us know if you do give it a try!
I’ve made this recipe three times now and it’s fabulous!! I halved it the third time and that worked fine as well. I normally make these the day before but instead of leaving them out to proof before baking the next day I put them in the cold oven and turn it on to preheat. They proof while the oven heats up. Bake them around 20/25 mins and they come out perfect! Much quicker this way.
Hi Sally, I would like to try making these for Easter. I am going on a very long car ride to visit family, and I was wondering if these need to be refrigerated. And would they still taste fresh after a few days of sitting out? Thanks in advance!
Hi Natasha, these sticky buns are really best served warm. Is it possible to make them once you arrive? See recipe notes for a few different make ahead options. They will start to lose their freshness the longer they get from their initial bake. Let us know if you do give these a try!
Yeah you were right. I made my sticky buns on Thursday, left Friday morning and served them on Easter Sunday. They were dry. But I’m glad I know for sure they need to be fresh! Anyone who reads this- eat them immediately! Lol
Made these today and they are probably the best thing I’ve ever baked!
Hi, can I change maple syrup for something else?
Thank you ☺️
Hi Andreia, honey or light corn syrup would be the best options.
Hi,
I love your recipes! I would love to try this recipe unfortunately there is someone who’s allergic to maple syrup.
Do you think I can change the maple syrup for something else?
Hi Cláudia, honey or light corn syrup would be the best options.
Can i use bread flour instead?
Hi Annabel, Sure can! The rolls will be a little extra chewy
Hello! If I wanted to make a half recipe does the baking time need to be adjusted?
Hi Melinda! Yes, the baking time will be shorter but we’re unsure of the exact time needed.
Made the sticky buns – they are fabulous
Love these sticky buns!! Do to cook longer and in two pans. Still have an issue with some incomplete cooking in the very center.
Sally, in the notes there is a special note about milk in the filling – but in the ingredient list I’m not seeing milk listed! I’m following the note and adding it – but wanted to say something if you needed to edit the recipe!
Hi J.M, the note is about milk in the dough and the topping. No milk in the filling!
The topping calls for milk
I found the topping a little thin and not sticky enough. Maybe I needed to cook it longer than 2 min?
I have made this recipe 3 times now. First time I cooked a little longer but like other reviews the first did not cook in the middle. The last couple times I cooked them in two pans and they were great!
Thanks Sally for another great recipe.