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Sticky Buns

Featured in Irresistible Sweet Treats.

Soft, giant cinnamon rolls covered in maple pecan caramel topping. Takes about 3 hours total with rising time. Makes 6 huge buns perfect for sharing.
Clare Greco
Updated on Mon, 17 Feb 2025 16:45:03 GMT
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Imagine pulling apart a warm, gooey sticky bun where the center is as big as your palm. These oversized beauties combine a buttery soft dough with rivers of cinnamon, all crowned with a maple pecan topping that melts into every crevice. They're what happens when classic cinnamon rolls dream big.

Last Sunday, I made these for a family brunch. The moment I flipped that pan and revealed those golden-brown swirls dripping with maple pecan goodness, everyone gathered around like moths to a flame. Even my brother, who usually skips breakfast, couldn't resist.

Essential Ingredients

  • Active dry yeast: needs just-warm milk to bloom beautifully
  • Unsalted butter: should be truly room temperature - plan ahead
  • Light brown sugar: creates caramel notes throughout
  • Pure maple syrup: adds depth to the topping
  • Fresh pecans: bring essential crunch
  • All-purpose flour: provides the perfect structure
  • Heavy cream: makes the topping irresistibly rich
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Detailed Instructions

The Foundation:
Activate yeast in warm milk until foamy
Work:
Work butter into flour until pebbly
Combine:
Combine wet and dry ingredients with care
The Build:
Roll dough into a perfect rectangle
Spread:
Spread cinnamon filling edge to edge
Form:
Form tight spirals for the best texture
Maple Crown:
Beat butter and sugar until fluffy
Stir:
Stir in maple syrup and cream
Layer:
Layer pecans in perfect position

Kitchen Magic Moments

Your kitchen will smell like heaven while these bake. I love making the dough at night, letting it slowly develop flavor in the fridge, then baking them fresh in the morning. There's something magical about flipping that pan and watching the maple pecan topping cascade down the sides. The hardest part is waiting those ten minutes before diving in.

Making Them Your Own

Over countless batches, I've discovered some delicious twists. Sometimes I add orange zest to the filling for a citrusy kick. During fall, I'll sprinkle some cardamom in with the cinnamon - it adds this wonderful warmth. My sister swaps the pecans for walnuts and adds a splash of bourbon to the topping. Every variation has its own charm, but the classic version still holds my heart.

Keeping Them Fresh

Store these beauties in an airtight container in the fridge for up to five days, though they're best within the first two. To reheat, pop individual buns in the microwave for 20-30 seconds - they'll taste fresh-baked again. For a crowd, warm the whole batch in a low oven until the topping gets gooey.

Morning Prep Magic

The joy of this recipe is you can do most of the work the night before. Make the dough, let it rise in the fridge overnight, then just roll, fill, and bake in the morning. I've even been known to prep the maple pecan topping ahead - anything to make morning assembly easier.

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Baker's Gold

  • Watch the milk temperature - too hot kills the yeast
  • Don't skimp on the rolling and shaping time
  • That 10-minute cooling period is crucial for perfect texture

These sticky buns have become my signature breakfast treat. They've been there for holiday mornings, lazy Sundays, and those times when someone needs cheering up. There's something about homemade sticky buns that says 'you're special' better than anything from a bakery ever could. They're not just breakfast - they're a warm hug wrapped in maple and pecans.

Frequently Asked Questions

→ Can I make these overnight?
Yes, let the dough rise in the fridge overnight instead of using the quick rise method in a warm oven.
→ Why do these need to bake longer?
The rolls are extra large and have a sticky topping, so they need 28-30 minutes to bake through completely.
→ How do I know if I've kneaded enough by hand?
Test by stretching a small piece thinly - if you can see light through it without it breaking, it's ready.
→ Why must ingredients be room temperature?
Room temperature ingredients help the dough rise better and create a softer texture. Take them out 2 hours before baking.
→ Can I freeze these buns?
These are best enjoyed fresh and warm. The sticky topping makes freezing tricky and can affect the texture.

Sticky Buns

Giant cinnamon rolls topped with a rich maple pecan sticky topping. These homemade buns are worth the extra time.

Prep Time
60 Minutes
Cook Time
30 Minutes
Total Time
90 Minutes

Category: Sweet Treats

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (6 giant rolls)

Dietary: Vegetarian

Ingredients

→ Dough

01 1 cup milk, warmed to 110°F
02 2¼ teaspoons active dry yeast
03 2 large eggs, room temperature, lightly beaten
04 4½ cups all-purpose flour
05 ¼ cup white granulated sugar
06 1 teaspoon salt
07 10 tablespoons unsalted butter, room temperature, cubed

→ Cinnamon Filling

08 ½ cup unsalted butter, room temperature
09 ¾ cup brown sugar, packed
10 1 tablespoon ground cinnamon

→ Maple Pecan Topping

11 ½ cup unsalted butter, room temperature
12 ¾ cup brown sugar, packed
13 ¼ cup maple syrup
14 1 tablespoon heavy cream
15 1 teaspoon pure vanilla extract
16 ¼ teaspoon salt
17 1 tablespoon cornstarch
18 1 teaspoon ground cinnamon
19 1¼ cups chopped pecans

Instructions

Step 01

Warm milk to 110°F in the microwave (about 45 seconds). Sprinkle yeast over warm milk and let it sit for 10 minutes until foamy

Step 02

In a large bowl, mix sifted flour with sugar and salt. Work in the cubed butter using your hands or a pastry cutter until butter pieces are pea-sized

Step 03

Add beaten eggs and yeast mixture to flour. Using a stand mixer with dough hook, mix on low until combined, then knead on medium for 5 minutes until smooth

Step 04

Place dough in a greased bowl. For quick rise, let it rise in a warm oven (preheated to 200°F then turned off) for 1 hour. For overnight, cover and refrigerate

Step 05

Beat room temperature butter until smooth, then mix in brown sugar and cinnamon until well combined

Step 06

Beat butter and brown sugar for 2 minutes. Add maple syrup, cream, vanilla, salt, cornstarch, and cinnamon. Spread in prepared pan and sprinkle with pecans

Step 07

Roll dough into a rectangle ¼-inch thick. Spread with cinnamon filling, roll into a log, and cut into 6 equal pieces

Step 08

Place rolls in pan with sticky topping, let rise 20 minutes. Bake at 375°F for 28-30 minutes until golden brown. Cool 10 minutes before flipping

Notes

  1. Dough can be prepared ahead and refrigerated overnight
  2. For hand kneading, work dough 5-8 minutes until you can see light through a stretched piece
  3. All dairy ingredients should be at room temperature
  4. Measure flour by spooning into measuring cup and leveling for best results

Tools You'll Need

  • Stand mixer with dough hook (or strong arms for hand kneading)
  • 9x13 inch baking pan
  • Rolling pin
  • Pastry cutter (optional)
  • Serrated knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter, milk, cream)
  • Contains eggs
  • Contains nuts (pecans)
  • Contains wheat (flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 800
  • Total Fat: 68 g
  • Total Carbohydrate: 151 g
  • Protein: 14 g