This easy pecan sticky buns recipe makes tender, buttery rolls with a simple maple-pecan caramel topping that bakes into an irresistible glaze. Make-ahead friendly and made with my go-to cinnamon roll dough, it delivers reliable, delicious results every time.
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Few carbs get my attention like a warm batch of pecan sticky buns. I’m all for a classic cinnamon roll, but add a sweet, maple-pecan topping and it takes these sweet rolls to a whole new level. The gooey, caramelized topping combined with soft, pillowy dough is downright irresistible.
Sticky buns start with the same cinnamon-swirled dough as cinnamon rolls, but instead of slathering on frosting after baking, they’re baked on top of a quick-fix caramel glaze, then flipped out of the pan while warm so every roll is covered in gooey maple pecan topping.
If you’ve ever been intimidated by making sticky buns from scratch, let me put your mind at ease. Yes, they take a bit of time, but I break the process into simple, manageable steps, and with a few helpful tips (like proofing your dough in the dryer—yes, really!), you’ll be rolling, slicing and baking your way to the ultimate breakfast treat.
Once you taste that first bite, you’ll wonder why you didn’t make them sooner!
3 Parts to Homemade Sticky Buns
Sticky buns might look impressive, but they’re actually very manageable when you think of them in three simple components. Let’s walk through each one.
- A soft, buttery dough: This is the same yeasted dough I use for my go-to overnight cinnamon rolls recipe. This dough is pillowy soft, totally foolproof to make and there’s cinnamon in the dough in addition to the filling, so it’s big on flavor. This dough is mixed in a stand mixer with a dough hook (hello, hands-off kneading) and proofs beautifully. You can even prep the sticky buns a day in advance, then bake the next morning, so 95% of the work is done by the time you wake up.
- A cinnamon sugar filling: I like my filling to be simple and classic with a mix of granulated sugar and brown sugar for the best flavor. Once the dough is rolled out, you’ll brush it with melted butter and sprinkle this filling generously over the top before rolling the dough into that iconic spiral.
- A maple pecan topping: This is what makes gooey sticky buns so irresistible. Traditional pecan sticky bun toppings use corn syrup, but the flavor you get from maple syrup is far superior. You’ll make a quick-fix caramel with butter, brown sugar, milk and maple syrup, before pouring it over a bed of pecans in a baking dish. As the buns bake, the caramel bubbles and thickens, coating the pecans and soaking into the rolls. When you flip the pan after baking, you get glossy, sticky, maple-pecan perfection.
Here’s everything you’ll need to make these sticky buns:
See the recipe card for full information on ingredients and quantities.
If baking with yeast feels a little intimidating, don’t worry. You’ve got this. I’ve included lots of step-by-step photos below to guide you through the process.
Here’s the big picture before we dive in:
You’ll make the dough → let it rise → make the topping → roll and slice → rise again → bake → flip and swoon.
Ready? Let’s go!
Warm the milk and butter. In a small saucepan (or microwave-safe bowl), gently warm the milk and butter together until warm but not too hot to touch. You’re aiming for about 100–110°F.
I’ve made a lot of yeasted dough over the years, so I can eyeball this stage, but if you’re newer to baking with yeast, a thermometer is your best friend here. No thermometer? Totally fine. Just dip a finger in—the mixture should feel like a warm bath, not scorching hot. If it’s too hot, it can kill the yeast, and we don’t want that.
Activate the yeast. Stir 1 tablespoon of sugar and the yeast into the warm milk mixture, then set it aside for about 5 minutes. It should look frothy and bubbly (like the photo below).
No foam = no rise. If nothing happens, your yeast may be expired or the milk was too hot or too cool. It’s worth starting over—this step is key to fluffy sticky buns.
Make the dough. In the bowl of a stand mixer fitted with the dough hook, mix together the flour, cinnamon, salt and remaining sugar. Add the yeast mixture and eggs, then knead until the dough is smooth and slightly tacky, about 8 minutes.
You’re looking for dough that feels soft and elastic—it should pull away from the sides of the bowl but still feel a little sticky to the touch. If it’s sticking aggressively to your fingers, add flour 1 tablespoon at a time just until it’s manageable. Too much flour = dense rolls, and we want pillowy ones.
(No stand mixer? You can absolutely knead by hand—it just takes a little more elbow grease!)
Let the dough rise (first rise). Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let it rise in a warm, draft-free spot until doubled in size, about 1 hour.
My favorite place to proof dough? The dryer. My mom, Noni, taught me this trick when I first started baking and it has never failed me! Run your dryer for 5 minutes, stop it (this is important), then place your bowl-o-dough inside. The dryer is warm, moist and dark, a.k.a. yeast’s dream come true!
Make the caramel pecan topping. While the dough rises, stir together the butter, brown sugar, milk, maple syrup and salt, then bring it to a gentle simmer for 1 minute. Spread the pecans evenly in a greased 9×13-inch baking dish, then pour the warm topping over the pecans. Set aside.
Roll out the dough. Once risen, lightly flour your work surface and roll the dough into a 12×20-inch rectangle, about ¼-inch thick. Try to keep the thickness even so the buns bake uniformly.
Add the filling. Brush the melted butter generously over the dough, then sprinkle the cinnamon-sugar mixture evenly on top.
Shape the rolls. You can roll the dough into a tight log and slice it into 12 pieces with a sharp serrated knife (the classic method, and what I show in the recipe video). Or, my current favorite, use a pizza wheel to cut the dough into strips and roll each strip into a perfect spiral. Some bakers even swear by unflavored dental floss for slicing cinnamon roll dough, but no matter how you slice it, they’ll taste delicious.
Arrange the rolls on top of the pecan topping, leaving a little space between each. (Remember: we’re baking them upside-down!)
Second rise. Cover the pan and let the rolls rest for about 30 minutes, until puffy and doubled in size.
Bake. Bake at 350°F for 20–25 minutes, until golden brown. If the tops start browning too quickly, loosely tent with foil.
Flip and serve. Let the sticky buns cool in the pan for 5 minutes, then, using oven mitts, carefully invert the pan onto a serving platter.
If any pecans or caramel stick to the pan, just scrape them onto the buns. (Or lick the spatula. I won’t tell.)
Overnight Instructions
If you want to prep the sticky buns a day ahead, follow the recipe until you’ve arranged the sliced rolls in the pan (before the second rise). Cover the pan tightly and refrigerate overnight.
The next day, let the pan sit at room temperature while your oven preheats, then bake as directed. You may need to add a few extra minutes to the bake time since the dough is starting cold.
Ingredients
For the sticky bun dough:
- 1 cup whole milk
- 1/2 cup unsalted butter
- 1/2 cup plus 1 Tablespoon sugar, divided
- 2 1/2 teaspoons (one 3/4-oz.) packet active dry yeast
- 4 1/4 cups all-purpose flour, plus more for rolling out dough
- 2 large eggs, at room temperature
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
For the filling:
- 3 Tablespoons unsalted butter, melted
- 1 cup packed light brown sugar
- 1/4 cup sugar
- 1 1/2 Tablespoons ground cinnamon
For the topping:
- 2 cups pecans
- 1/2 cup unsalted butter
- 3/4 cup packed light brown sugar
- 1/4 cup whole milk
- 1/4 cup maple syrup
- 1/2 teaspoon kosher salt
Instructions
Make the sticky bun dough:
- Warm the milk and butter on the stovetop or in the microwave until it is warm but not hot to the touch (it should be below 110°F). Add 1 tablespoon of sugar and the yeast to the milk, stirring to combine, then set it aside for 5 minutes.
- In a stand mixer fitted with the dough hook attachment, mix together the flour, cinnamon, salt and remaining ½ cup sugar. Add the yeast mixture and eggs and mix for 8 minutes until the dough is smooth. (The dough will be slightly tacky.) Place the dough in a clean, greased bowl and cover it with plastic wrap. Place the bowl in a warm, dark place to proof until it has doubled in size, about 1 hour.
- Grease a 9×13-inch baking dish with butter.
- Lightly flour your work surface then scrape the dough out, and using a rolling pin, roll the dough into roughly a 12×20-inch rectangle that is 1/4-inch thick.
Make the filling:
- Brush the melted butter generously over the dough.
- In a small bowl, whisk together the brown sugar, sugar and cinnamon then sprinkle it atop the melted butter. Starting at the long edge of the rectangle, roll the dough up into a tight log, then using a sharp knife, slice the log into 12 2-inch rounds and set them aside.
Make the topping:
- Spread the pecans in an even layer in the greased baking pan.
- In a small saucepan set over medium heat, stir together the butter, brown sugar, milk, maple syrup and salt. Cook the mixture, stirring, until the butter has melted then bring it to a simmer for 1 minute.
- Remove the mixture from the heat and pour it atop the pecans.
- Arrange the sliced rolls atop the filling then cover the pan with plastic wrap and let it rest until doubled in size, about 30 minutes.
- Preheat the oven to 350°F.
- Bake the sticky buns for 20 to 25 minutes until golden brown. Remove them from the oven and let them cool in the pan for 5 minutes.
- Place a serving platter atop the baking pan then carefully invert the pan to release the sticky buns onto the platter. (Scrape any leftover pecan topping from the pan onto the buns.) Let the sticky buns sit for 10 minutes then serve.
Video
Gooey Maple Pecan Sticky Buns (Better Than Cinnabon!)
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Kelly’s Notes
- Overnight Instructions: If you want to prep the sticky buns a day ahead, follow the recipe until you’ve arranged the sliced rolls in the pan (before the second rise). Cover the pan tightly and refrigerate overnight. The next day, let the pan sit at room temperature while your oven preheats, then bake as directed. You may need to add a few extra minutes to the bake time since the dough is starting cold.
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Absolutely the best recipe I’ve followed for sticky buns. This will be my go-to from now on. Can’t wait to serve these for our family’s Christmas.
I’m so thrilled you enjoyed the recipe, Sonja!