Maple Pecan Sticky Buns with Caramel Glaze

Quick Recipe Version (TL;DR)

• Yield: 12 sticky buns
• Prep Time: 35 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours 45 minutes

Quick Ingredients

• 3 1/2 cups (420 g) all-purpose flour
• 1 cup (240 ml) warm whole milk, 105–110°F
• 2 1/4 tsp (7 g) instant yeast
• 1/4 cup (50 g) granulated sugar + 1 tsp for yeast
• 1 tsp fine sea salt
• 2 large eggs, room temp
• 6 tbsp (85 g) unsalted butter, softened (dough)
• 6 tbsp (85 g) unsalted butter, softened (filling)
• 3/4 cup (150 g) dark brown sugar (filling)
• 1/4 cup (60 ml) pure maple syrup (filling)
• 2 tsp ground cinnamon; pinch salt
• 1/2 cup (113 g) unsalted butter (topping)
• 2/3 cup (135 g) dark brown sugar (topping)
• 1/2 cup (120 ml) pure maple syrup (topping)
• 1/3 cup (80 ml) heavy cream; 1/2 tsp salt
• 1 1/2 cups (150 g) pecans, roughly chopped

Do This

• 1. Bloom yeast in warm milk with 1 tsp sugar, 5 minutes.
• 2. Mix dough: flour, remaining sugar, salt, eggs, milk-yeast, and 6 tbsp butter. Knead until smooth; rise until doubled, 60–90 minutes.
• 3. Cook topping: butter, brown sugar, maple; simmer 1–2 minutes. Off heat add cream and salt. Pour into 9×13-inch pan; sprinkle pecans.
• 4. Make filling: beat 6 tbsp butter, brown sugar, maple, cinnamon, pinch salt to a paste.
• 5. Roll dough to 12×18 inches; spread filling. Roll up from long side; slice 12 pieces (1 1/2 inches).
• 6. Arrange on topping; cover and proof 45–60 minutes. Preheat oven to 350°F (175°C).
• 7. Bake 28–32 minutes until deep golden. Rest 5 minutes, then invert onto platter. Spoon over any caramel; serve warm.

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Why You’ll Love This Recipe

• Buttery, pillowy rolls swirled with brown sugar, cinnamon, and real maple syrup.
• A glossy maple-caramel with toasty pecans bakes on the bottom, then crowns the buns when inverted.
• Clear, make-ahead options for fresh-from-the-oven sticky buns in the morning.
• Balanced sweetness and a touch of salt for that bakery-style finish.

Grocery List

• Produce: Orange (optional, for zest in a variation)
• Dairy: Whole milk, unsalted butter, eggs, heavy cream
• Pantry: All-purpose flour, instant yeast, granulated sugar, dark brown sugar, pure maple syrup, ground cinnamon, vanilla extract (optional), fine sea salt, flaky sea salt (optional), pecans

Full Ingredients

Enriched Dough

• 1 cup (240 ml) whole milk, warmed to 105–110°F (40–43°C)
• 2 1/4 tsp (7 g) instant yeast
• 1 tsp granulated sugar (for blooming yeast)
• 3 1/2 cups (420 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1 tsp fine sea salt
• 2 large eggs, room temperature
• 6 tbsp (85 g) unsalted butter, very soft
• 1 tsp vanilla extract (optional)

Brown-Sugar Maple Filling

• 6 tbsp (85 g) unsalted butter, very soft
• 3/4 cup (150 g) dark brown sugar, packed
• 1/4 cup (60 ml) pure maple syrup
• 2 tsp ground cinnamon
• 1/4 tsp fine sea salt

Maple-Pecan Sticky Topping

• 1/2 cup (113 g) unsalted butter
• 2/3 cup (135 g) dark brown sugar, packed
• 1/2 cup (120 ml) pure maple syrup
• 1/3 cup (80 ml) heavy cream
• 1/2 tsp fine sea salt
• 1 1/2 cups (150 g) pecans, roughly chopped (toast for extra flavor)

For Finishing

• Flaky sea salt, to taste (optional)
• Neutral oil or soft butter, for the bowl
• Parchment paper for the pan

Step-by-Step Instructions

Step 1: Bloom the yeast

In a measuring jug, stir warm milk (105–110°F) with 1 tsp sugar and the yeast. Let sit until foamy, about 5 minutes. If it doesn’t foam, the yeast may be inactive—start again with fresh yeast.

Step 2: Mix and knead the dough

In the bowl of a stand mixer, whisk flour, remaining 1/4 cup sugar, and salt. Add eggs, vanilla (if using), and the milk-yeast mixture. Mix with a dough hook on low until a shaggy dough forms, 1–2 minutes. With the mixer running, add 6 tbsp very soft butter in small pieces. Increase to medium-low and knead until smooth, elastic, and slightly tacky, 8–10 minutes. (By hand: knead 10–12 minutes.) Form into a ball.

Step 3: First rise

Lightly oil a large bowl. Place the dough inside, turning to coat. Cover and let rise in a warm, draft-free spot until doubled in size, 60–90 minutes.

Step 4: Cook the maple-caramel and prep the pan

Line a 9×13-inch (23×33 cm) metal baking pan with parchment, leaving overhang on the long sides. In a small saucepan over medium heat, melt 1/2 cup butter with 2/3 cup brown sugar and 1/2 cup maple syrup. Simmer, whisking, for 1–2 minutes until glossy and just bubbling. Off heat, whisk in the cream and 1/2 tsp salt. Pour the hot caramel into the pan and tilt to coat evenly. Scatter the pecans over the caramel. Set aside to cool slightly while you shape.

Step 5: Make the filling

In a bowl, beat 6 tbsp softened butter with 3/4 cup brown sugar, 1/4 cup maple syrup, cinnamon, and 1/4 tsp salt until smooth and spreadable.

Step 6: Roll, fill, and slice

Punch down the risen dough and turn onto a lightly floured surface. Roll into a 12×18-inch (30×46 cm) rectangle, long side facing you. Spread the filling evenly to the edges. Starting from a long edge, roll up tightly into a log. Pinch the seam to seal and position seam-side down. Trim the ends if ragged, then slice into 12 pieces about 1 1/2 inches (4 cm) thick. Tip: use unflavored dental floss or a thin serrated knife for clean cuts.

Step 7: Second rise and preheat

Arrange the slices cut-side up on the pecan-caramel in a 3×4 grid, leaving a little space between each. Cover loosely and let rise until puffy and nearly doubled, 45–60 minutes. Meanwhile, preheat the oven to 350°F (175°C). If desired, lightly toast the pecans beforehand at 350°F for 8 minutes for extra depth.

Step 8: Bake, invert, and serve

Bake until deep golden brown and the caramel is bubbling around the edges, 28–32 minutes (internal temp of the center bun about 195°F/90°C). Cool in the pan for 5 minutes only—then set a rimmed platter or sheet pan over the buns and carefully invert. Lift off the pan and peel away the parchment, letting the sticky maple-pecan glaze cascade over the buns. Sprinkle with flaky sea salt if you like. Serve warm.

Pro Tips

• Weigh your flour for best texture; too much flour makes dense buns. The dough should feel soft and slightly tacky, not sticky.
• Use pure maple syrup (Grade A amber) for the cleanest maple flavor—no pancake syrup substitutes.
• Don’t wait longer than 5–7 minutes to invert; the caramel sets as it cools and will stick to the pan.
• Slice the log with unflavored dental floss for perfectly round buns that don’t squish.
• Metal pans brown more evenly than glass; if browning too fast, tent loosely with foil for the last 10 minutes.

Variations

• Maple-Bourbon: Add 1–2 tbsp bourbon to the caramel after removing from heat; simmer 30 seconds before pouring into the pan.
• Orange-Maple Pecan: Add 1 tbsp finely grated orange zest to the filling and 1 tsp zest to the caramel for a bright citrus note.
• Walnut or Mixed Nuts: Swap some or all pecans for walnuts, or use a mix (hazelnuts, almonds) for varied crunch.

Storage & Make-Ahead

Overnight option: After arranging slices on the caramel, cover tightly and refrigerate up to 16 hours. Bring to room temperature and proof until puffy, 60–90 minutes, then bake. Leftovers keep covered at room temperature for 1–2 days. Reheat on a sheet pan at 300°F (150°C) for 8–10 minutes or microwave 15–20 seconds. Freeze baked buns individually, well wrapped, up to 2 months; thaw and rewarm. You can also freeze the rolled log (before slicing) up to 1 month; thaw in the fridge overnight, slice, proof, and bake as directed.

Nutrition (per serving)

Approx. 610 calories; Fat 31 g; Carbs 74 g; Protein 8 g; Sugar 44 g; Fiber 3 g; Sodium 360 mg. Values are estimates and will vary with brands and portion sizes.