Pecan Sticky Buns

Maple Pecan Sticky Buns

These pecan sticky buns taste like my overnight cinnamon rolls, but with a buttery brown sugar caramel-like glaze similar to monkey bread with biscuits, plus a crunchy pecan topping.

We love these on Christmas morning, but they’re perfect for any special occasion brunch, including Easter, Thanksgiving, or a special family gathering. Soft and fluffy on the inside with a sugar cinnamon swirl, there’s nothing like the smell of fresh, homemade sticky buns!

Find the full printable recipe with specific measurements below.

• Warm milk, active dry yeast and white sugar: The milk needs to be warmed to anywhere between 105°F to 110°F for the yeast to foam. The sugar feeds the yeast, which also helps to activate it.
• Large egg: Room temperature so bring it out 40 minutes before beginning.
• Unsalted butter and salt: I used unsalted butter to control the amount of salt. If salted butter is all you have, feel free to omit the extra salt.
• All-purpose flour: Spoon and level the flour in the measuring cup to ensure you’re using the right amount. You can always add more if needed.
• For the filling: Brown sugar, cinnamon, salted butter that is softened, not melted.
• For the topping: Toasted pecans (bought toasted or toast them yourself), unsalted butter, packed brown sugar, heavy cream, maple syrup (honey works too), and salt.

How to Make Sticky Buns

Proof the yeast for 5 minutes until bubbly, then whisk together the egg, remaining sugar, salt, melted butter, and yeast mixture. Stir in 2 cups of flour until smooth, add the rest ½ cup at a time, knead for 5 minutes, and let the soft dough rise in a warm spot until doubled, about 1½ to 2 hours.

Roll up the dough tightly from the short end to form a spiral, pinching the edges to seal. Slice into 12 equal 1-inch rolls, arrange over the pecan filling, and let rise for 30–45 minutes. Bake at 350°F for 25–28 minutes, then cool for 5 minutes before inverting onto a platter and serving warm.

Recipe Tips

• Toast the pecans for bigger flavor. Toast at 350°F for 5–10 minutes until fragrant, then let cool before chopping. It makes the topping taste richer and more “bakery-style.”
• Use bread flour if you want a chewier sticky bun. Swapping 1–2 cups of the all-purpose flour for bread flour gives the dough a slightly sturdier, fluffy texture.
• Speed up the first rise. Warm the oven to 175°F, turn it off, then place the covered dough inside with a bowl of hot water.
• Slice the rolls cleanly. A serrated knife works great, but unflavored dental floss is even better for neat, even swirls without squishing the dough.
• Overnight directions: Arrange the rolls in the pan overtop the sticky pecan topping, cover, and set it in the refrigerator overnight. Bring it to room temperature about an hour or two before baking the next morning.