sourdough

Pecan Sticky Buns

Name: Pecan Sticky Buns
Prep time: 30 min
Total time: 12 h
Yield: 6 rolls
Ingredients: 113g (1 stick) unsalted butter; 200g brown sugar; 120g heavy cream; 80g maple syrup (sub honey or corn syrup); 1 tsp maple extract (or vanilla); ¼ tsp fine sea salt; 120g toasted pecans, roughly chopped; Use the Cinnamon Roll dough recipe

Are you ready for fall like I am?

By Laila O'Boyle · September 5, 2025

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Why I Like This Recipe

Built on the classic cinnamon roll dough with a maple pecan caramel twist. After weeks of testing, these ooey-gooey sticky buns hit the perfect balance of sweet, nutty, and caramelized. The flip-out-of-the-pan moment is deeply satisfying.

Ingredients

Maple Pecan Sticky Bun Topping

Base Dough

Use the Cinnamon Roll dough recipe

Instructions

In a medium saucepan, melt the butter over medium heat.
Stir in brown sugar, maple syrup, and salt. Cook 2–3 minutes until the sugar dissolves and the mixture looks glossy. Don't skip this step — it needs a minute or two to bubble and smooth out.
Slowly whisk in the heavy cream (it may bubble up). Cook another 1–2 minutes until slightly thickened.
Remove from heat and stir in the maple extract.
Pour into a greased 9x13" pan, spreading evenly. Sprinkle pecans over the caramel. Do this step at least an hour before rolling out the buns — if the dough hits warm caramel, it will mess up your final proof.
Place shaped rolls on top, let them proof, then bake.
Once baked, rest for 3–5 minutes, then invert the pan onto a serving tray so the gooey pecan caramel is on top. Place a Silpat or parchment over the buns, top with a sheet tray, and flip quickly. Don't skip covering them — hot caramel burns are no joke! (See how I do it in this video.)

These Maple Pecan Sticky Buns are built on my classic cinnamon roll recipe, just with a fall twist. Up until the rolling, filling and final proof, the recipe is the same as the cinnamon rolls. Once you get to that step, you swap in this ooey-gooey maple pecan topping that becomes the crown jewel of the buns.

Notes for Best Results

Honey or corn syrup can replace maple syrup if you prefer.
DO NOT place dough on hot caramel.
For a more subtle maple flavor, reduce extract to ½ tsp or omit.
Check the temperature of the buns before removing — they should hit 200°F internally.
Don’t wait longer than 5 minutes to flip them out, or the topping will stick.
Always butter/grease your pan — it truly helps the caramel release.
Toasting the nuts makes a big difference. Toss them in a hot, dry pan for a few minutes while the caramel cooks.

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