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Homemade Maple Pecan Sticky Buns with Caramel Glaze photo
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Maple Pecan Sticky Buns with Caramel Glaze

These Maple Pecan Sticky Buns with Caramel Glaze are a sweet, nutty, and gooey breakfast treat you’ll crave every weekend!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Breakfast, Brunch
Cuisine: American
Keyword: Baked, Breakfast, Brunch, Caramel, Maple, Pecan, Sticky Buns, Sweet
Servings: 9 servings

Ingredients

  • 2 cups all-purpose flour base for a soft, elastic dough
  • 1/4 cup granulated sugar adds sweetness to the dough
  • 2 1/4 teaspoons instant yeast 1 packet
  • 1/2 teaspoon salt enhances flavor and balances sweetness
  • 1/2 cup whole milk warmed
  • 1/4 cup unsalted butter melted
  • 1 large egg
  • 1 teaspoon vanilla extract infuses a subtle aromatic note
  • 1 cup pecans chopped
  • 1/2 cup maple syrup for the filling
  • 1/4 cup brown sugar for the filling
  • 1/2 teaspoon ground cinnamon adds warmth and spice
  • 1/4 cup unsalted butter softened, used in the filling
  • 1/4 cup caramel sauce store-bought or homemade, for the glaze

Instructions

  • In a large mixing bowl, combine 2 cups of all-purpose flour, 1/4 cup granulated sugar, 1 packet instant yeast, and 1/2 teaspoon salt.
  • Warm 1/2 cup whole milk until lukewarm (about 110°F/43°C) and stir in melted 1/4 cup unsalted butter, 1 large egg, and 1 teaspoon vanilla extract.
  • Pour the wet ingredients into the dry mix and stir until a rough dough forms.
  • Knead the dough on a floured surface for about 8 minutes until smooth and elastic, or use a stand mixer with a dough hook for about 5 minutes.
  • Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  • While the dough is rising, mix 1/4 cup softened unsalted butter, 1/4 cup brown sugar, 1/2 cup maple syrup, and 1/2 teaspoon ground cinnamon in a small bowl until well combined.
  • Chop 1 cup pecans and set aside.
  • Punch down the risen dough and roll it out into a 12x8-inch rectangle on a floured surface.
  • Spread the maple cinnamon butter mixture evenly over the dough, then sprinkle the chopped pecans on top.
  • Starting from the long edge, tightly roll the dough into a log.
  • Using a sharp knife or unflavored dental floss, slice the log into 9 equal rolls.
  • Arrange the rolls close together in a greased 9-inch baking pan.
  • Cover the pan with a kitchen towel and let the rolls rise for another 30 to 45 minutes until puffed up.
  • Preheat oven to 350°F (175°C). Bake the sticky buns for 25 to 30 minutes or until golden brown and cooked through. Tent with foil if tops brown too quickly.
  • Once out of the oven, immediately drizzle 1/4 cup caramel sauce generously over the warm buns.
  • Let the sticky buns cool slightly before serving so the caramel thickens to a sticky but not runny glaze.

Equipment

  • Mixing Bowls
  • Measuring Cups and Spoons
  • Stand mixer with dough hook attachment
  • Spatula
  • 9-inch round or square baking pan
  • Pastry brush
  • Sharp knife or dental floss

Notes

  • Swap pecans for walnuts or almonds for a nutty variation.
  • Add raisins or dried cranberries to the filling for a fruity twist.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days.
  • Reheat gently in microwave or warm oven to revive softness and gooey glaze.
  • Use a simple vanilla or cream cheese glaze instead of caramel for a different flavor.