Homemade Maple Pecan Sticky Buns Recipe
This homemade maple pecan sticky buns recipe is a unique twist to a traditional old-fashioned sticky bun we all love. These ultimate pecan maple sticky buns are sweet, extra sticky and gooey, soft, and airy, and are perfect for morning breakfast, gatherings, special occasions, Thanksgiving, and Christmas holidays.
Easy Pecan Sticky Buns
These easy pecan sticky buns are so buttery, tender, fluffy, and full of pecans and maple goodness, they are the best upside-down pecan sticky buns with hints of sweet cinnamon flavor. If you’re looking for a satisfying and delicious snack then these pecan sticky buns are a must-try.
I love making these gooey cinnamon rolls, the warm flavors of fall and winter come together in this recipe to give you a sweet, extra-sticky, and fabulous dessert made with a rich tender sweet dough that is filled with an amazingly cinnamon filling and topped with a rich sweet maple pecan sticky sauce.
Upside Down Pecan Sticky Buns
These maple pecan sticky buns are baked upside down, after baking the sticky buns are inverted and all the gooey pecan maple sauce remains on the top and drips along the sides of the cluster.
This scrumptious old-fashioned sticky buns recipe has been in my family for decades and preparing them during autumn and winter has become a tradition, especially during the holidays.
If you ever made cinnamon buns before, then these sticky maple pecan rolls will be a breeze to prepare. If you’re new to making sticky cinnamon buns, don’t worry… You Can Do This!
Ready To make these ultimate homemade maple pecan sticky buns? Let’s do this!
Ingredients For Maple Pecan Sticky Buns
- 4 cups all purpose flour (480 grams)
- 1 of milk (240 grams)
- 1 1/2 teaspoon salt (7 grams)
- 1 tablespoon instant dry yeast (9 grams)
- 1/3 cup unsalted butter (75 grams)
- 1/3 cup granulated sugar (70 grams)
- 1 large egg (50 grams)
- 2 tablespoons water (15 grams), lukewarm
Ingredients For Maple Pecan Sticky Buns Filling
- 6 tablespoons granulated sugar (75 grams )
- 6 tablespoons brown sugar (75 grams)
- 3 teaspoon cinnamon powder (8 grams) )
- 5 tablespoons unsalted butter (80 grams)
Ingredients For Maple Pecan Sticky Topping
- 2/3 cup brown sugar (130 grams)
- 1/2 cup maple syrup (170 grams)
- 2/3 grams cup unsalted butter (150 grams), softened
- 1/3 cup 80 milk ( 80 grams)
- 1 3/4 cups pecan halves (200 grams), raw and chopped
How To Make Maple Pecan Sticky Buns?
- Prepare the dough: Bloom the yeast by adding it to a small bowl with 2 tablespoons of lukewarm water, and stir together. Allow it to stand for 5 minutes.
- Add the flour, salt, sugar, bloomed yeast, egg and milk into a mixing bowl of a stand mixer, attch the hook, and mix on slow speed for 5 minutes.
- Increase the mixer speed and mix the dough for 6 minutes or until smooth and the dough is homogenized. With the mixture running on a slow speed, slowly add the butter and continue to mix until it’s combined about 3-4 minutes. The dough should be elastic and smooth.
- Shape the dough into a ball then transfer it into a large oil-greased bowl that can hold double the volume of the dough. Cover and let it rest for 2 hours or until it doubles in size.
- Prepare The Filling: Add the brown sugar, granulated sugar, and cinnamon into a medium size bowl and using a whisk mix together to combine. Keep aside.
- Prepare The Maple Pecan Topping: Spray or grease the bottom and sides of a 9X13 inch baking dish with oil.
- Spread the pecan halves throughout the bottom of the baking pan, and set aside.
- In a medium-sized saucepan add the brown sugar, butter, maple syrup, and milk. Bring the mixture to a boil over medium heat stirring occasionally, once the mixture comes to a boil reduce the heat to low and simmer for 3-4 minutes.
- Pour the brown sugar mixture over the pecans and place the dish on the side.
- Prepare The Buns: Punch the dough down, then turn it over onto a floured working surface. Using a rolling pin, sheet the dough into a rectangular shape measuring 18 inches in width and 12 inches in height (45×30 cm).
- Using an offset spatula spread the butter throughout the surface of the dough, then evenly sprinkle the cinnamon mixture over the butter. Note: Leave about 1/4 inch of the top portion of the dough unbuttered. This will help seal the seams of the end side of the dough.
- Starting from the end piece of the dough closest to you, curl and roll the dough into a tight log shape. With the seam facing downward, slight roll back and forth apply some pressure onto the dough to seal the seams.
- Using a dough scraper or knife, cut 12 even pieces. I like to cut first along the center and then perform 5 cuts throughout each piece.
- Place the swirl side up (cut side) into the baking dish on top of the pecan and sticky sauce, the orientation is three levels of four pieces across.
- Cover the baking dish and let allow it to proof for 45-60 minutes, or until it doubles in size.
- Preheat the oven to 365°F (185°C) 15 minutes prior to the dough being fully proofed.
- Bake the maple pecan rolls for 20-25 minutes or until the top is golden brown. If you have a dough thermometer, the sticky buns are ready when the internal temperature reached 95°C (203°F) or above.
- Remove the sticky buns from the oven and allow them to cool for 5 minutes then turn over the baking pan onto a large serving plate.
- Serve warm.
- Enjoy your ultimate maple pecan sticky buns!
Some of our most popular dessert recipes you might want to give a try
- Cinnamon Orange Bundt Cake
- Moist Apple Upside Down Cake
- Classic Angel Food Cake
- Delicious Red Velvet Cake
- Classic Tiramisu
Ultimate Maple Pecan Sticky Buns
These ultimate maple pecan sticky buns are sweet, extra sticky and gooey, soft and airy, and are perfect for morning breakfast, gatherings, special occasions, Thanksgiving, and Christmas holidays.
Ingredients
- STICKY BUNS DOUGH
- 4 cups all purpose flour 480 grams
- 1 of milk 240 grams
- 1 1/2 teaspoon salt 7 grams
- 1 tablespoon instant dry yeast 9 grams
- 1/3 cup unsalted butter 75 grams
- 1/3 cup granulated sugar 70 grams
- 1 large egg 50 grams
- 2 tablespoons water 15 grams, lukewarm
- STICKY BUNS FILLING
- 6 tablespoons granulated sugar 75 grams
- 6 tablespoons brown sugar 75 grams
- 3 teaspoon cinnamon powder 8 grams )
- 5 tablespoons unsalted butter 80 grams
- MAPLE PECAN STICKY TOPPING
- 2/3 cup brown sugar 130 grams
- 1/2 cup maple syrup 170 grams
- 2/3 grams cup unsalted butter 150 grams, softened
- 1/3 cup 80 milk 80 grams
- 1 3/4 cups pecan halves 200 grams, raw and chopped
Instructions
- Prepare the dough: Bloom the yeast by adding it to a small bowl with 2 tablespoons of lukewarm water, and stir together. Allow it to stand for 5 minutes.
- Add the flour, salt, sugar, bloomed yeast, egg and milk into a mixing bowl of a stand mixer, attch the hook, and mix on slow speed for 5 minutes.
- Increase the mixer speed and mix the dough for 6 minutes or until smooth and the dough is homogenized. With the mixture running on a slow speed, slowly add the butter and continue to mix until it’s combined about 3-4 minutes. The dough should be elastic and smooth.
- Shape the dough into a ball then transfer it into a large oil-greased bowl that can hold double the volume of the dough. Cover and let it rest for 2 hours or until it doubles in size.
- Prepare The Filling: Add the brown sugar, granulated sugar, and cinnamon into a medium size bowl and using a whisk mix together to combine. Keep aside.
- Prepare The Maple Pecan Topping: Spray or grease the bottom and sides of a 9X13 inch baking dish with oil.
- Spread the pecan halves throughout the bottom of the baking pan, and set aside.
- In a medium-sized saucepan add the brown sugar, butter, maple syrup, and milk. Bring the mixture to a boil over medium heat stirring occasionally, once the mixture comes to a boil reduce the heat to low and simmer for 3-4 minutes.
- Pour the brown sugar mixture over the pecans and place the dish on the side.
- Prepare The Buns: Punch the dough down, then turn it over onto a floured working surface. Using a rolling pin, sheet the dough into a rectangular shape measuring 18 inches in width and 12 inches in height (45×30 cm).
- Using an offset spatula spread the butter throughout the surface of the dough, then evenly sprinkle the cinnamon mixture over the butter. Note: Leave about 1/4 inch of the top portion of the dough unbuttered. This will help seal the seams of the end side of the dough.
- Starting from the end piece of the dough closest to you, curl and roll the dough into a tight log shape. With the seam facing downward, slight roll back and forth apply some pressure onto the dough to seal the seams.
- Using a dough scraper or knife, cut 12 even pieces. I like to cut first along the center and then perform 5 cuts throughout each piece.
- Place the swirl side up (cut side) into the baking dish on top of the pecan and sticky sauce, the orientation is three levels of four pieces across.
- Cover the baking dish and let allow it to proof for 45-60 minutes, or until it doubles in size.
- Preheat the oven to 365°F (185°C) 15 minutes prior to the dough being fully proofed.
- Bake the maple pecan rolls for 20-25 minutes or until the top is golden brown. If you have a dough thermometer, the sticky buns are ready when the internal temperature reached 95°C (203°F) or above.
- Remove the sticky buns from the oven and allow them to cool for 5 minutes then turn over the baking pan onto a large serving plate.
- Serve warm.
- Enjoy your ultimate maple pecan sticky buns!