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Not much can beat these homemade Extra Sticky Maple Pecan Sticky Buns. Soft and fluffy homemade bread dough, swirled with cinnamon sugar, and baked with a maple pecan “sticky” sauce. These rolls are nothing short of perfect and better than anything you could get from a bakery. Try making these as a weekend morning treat, or serve them up Thanksgiving morning for a special holiday breakfast.

overhead photo of Extra Sticky Maple Pecan Sticky Buns with coffee mug in photo

{This post is sponsored by The American Pecan Council.}

With Halloween arriving tomorrow and October now coming to a close, I have my eyes on all the coziest, sweetest recipes for November and the upcoming holiday season. It’s hard to believe that Thanksgiving is just a few short weeks away. But I have to say, I am so very excited, and already have my menu set.

Over the next couple of weeks I will be rolling out all of my Thanksgiving dinner recipes. But before that happens I’m really excited to share these sticky buns. I feel like Thanksgiving breakfast can so easily be overlooked. But the bottom line is that everyone needs a little something in their stomachs pre-Thanksgiving feast. And this year I am all about these sticky buns.

They’re hands down the best sticky bun I’ve ever made. And while they take a little more time than a bowl of cereal, they are extra special. They are equally perfect on your holiday breakfast/brunch table as they are for a cold weekend in at home.

pouring sticky sauce over pecans

{pouring sticky sauce over pecans}

overhead photo of pecans in sticky sauce

If you’ve been reading HBH over the years, it’s pretty obvious that come November, pecans are one of my favorite nuts to incorporate into my recipes. Growing up, my mom would make her chocolate chip pecan pie for holiday dinners, and to this day it’s still one of my favorite pies. American Pecans are also harvested in the fall – making it the perfect time to enjoy your pecans, harvested straight from pecan farmers across the country. And of all the major tree nuts eaten in the U.S., pecans are the only ones indigenous to America – making it the perfect nut to serve on Thanksgiving!

Over the years I’ve developed a lot of recipe using pecans, but I’ve never shared a homemade pecan sticky bun…

All I have to say is that I’m so sorry I didn’t create this recipe earlier. These buns are some of the best ever.

Soft, buttery, super sticky, perfectly sweet, and just a little crunchy from the pecans which are actually nutrient dense! I know I already said this, but nothing beats these buns. Especially when warm, right out of the oven.

So good!

overhead photo of buns before baking

{buns before baking}

overhead photo of buns after baking

Here are the details.

I used a very simple and basic dough recipe in a mixing bowl, but it’s one that I love. It leaves you with rolls that are moist, soft, and fluffy. It’s also very easy to make using your dough hook attachment and doesn’t require much time. Which is great, since everyone is extra busy this time of year.

The most important aspect of a sticky bun recipe is the caramel sauce. It’s KEY.

close up photo of Extra Sticky Maple Pecan Sticky Buns

Start with your pecans. I’ve teamed up with the American Pecans. When you buy pecans you’ll want to ensure they’re a golden color which indicates that they’re fresh. To maintain their freshness, store your pecans in an airtight container in the refrigerator. To create the perfect pecan sticky bun. Spread the raw pecan halves and pieces in the bottom of a baking dish, then make the maple butter glaze. Pour the sauce over the pecans…smell the goodness.

Now, you’ll want to roll out the dough on a lightly floured surface like you would as if you are making cinnamon rolls. Place the rolls cut side down into the sticky caramel pecan sauce. Nothing too fancy or hard.

At this point, you can let the rolls rise in the pan overnight in the fridge. Then simply bake up and enjoy!

overhead photo of Extra Sticky Maple Pecan Sticky Buns with 2 buns flipped upside to show their swirl

These are great to make the night before and then pop in the oven for a super easy breakfast or afternoon snack. Your house will smell incredible as they bake. And trust me, no one will be able to resist grabbing a roll (or two) to enjoy.

Also, these travel very well, so you could even think about gifting them for the holidays season. So fun…and delicious!

Either which way, you need to make these rolls soon. Betting they will soon become a new holiday tradition!

3/4 angle photo of Extra Sticky Maple Pecan Sticky Buns
overhead photo of Extra Sticky Maple Pecan Sticky Buns with sticky bun torn in half to expose the center

If you make these pecan sticky buns, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Extra Sticky Maple Pecan Sticky Buns

Author: Tieghan Gerard
Prep Time 30 minutes
Cook Time 24 minutes
Total Time 54 minutes
Servings: 12 rolls
Calories Per Serving: 1395 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Dough

Sticky Sauce

Instructions

  • 1. To make the dough. In the bowl of a stand mixer, combine the milk, yeast, brown sugar, eggs, butter, 3 ½ cups flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining ½ cup of flour.
    2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.
    3. Meanwhile, to make the sticky sauce. Line a 9×13 inch baking dish with parchment. Spread the pecans in an even layer in the bottom of the baking dish. 
    4. In a medium sauce pot, combine the milk, maple syrup, brown sugar and 12 tablespoons butter. Cook over medium heat until the butter is melted and the sauce bubbling, about 8 minutes. Remove from the heat and stir in the vanilla. Pour the sauce over the pecans.
    5. Preheat the oven to 350 degrees F. In a small bowl, mix together the remaining 1/2 cup brown sugar and the cinnamon.
    6. Lightly dust a surface with flour. Roll the dough into a rectangle (about 9×24 inches). Spread 4 tablespoons softened butter evenly over the dough. Sprinkle the cinnamon sugar evenly over the butter and lightly push the mixture into the butter. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12 rolls. Place rolls in the prepared baking dish. Cover with plastic wrap and let rise 20-30 minutes or transfer to the fridge to rise overnight.
    7. Transfer to the oven and bake 20-25 minutes, until golden brown on top. If the rolls are browning too quickly on top, cover with foil halfway through cooking.
    8. Let the rolls sit 5 minutes and then carefully invert the rolls onto a serving plate. Serve warm and enjoy! 
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horizontal photo of Extra Sticky Maple Pecan Sticky Buns

{This post is sponsored by The American Pecan Council. Thank you for supporting the brands that keep Half Baked Harvest cooking!}

This post was originally published on October 30, 2018
4.23 from 223 votes (186 ratings without comment)

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Comments

  2. Hi Tieghan! Have you tried subbing the whole milk for non-dairy milk in the dough and sauce? My mom is severely lactose intolerant but she LOVES sticky buns and these look amazing!!

    Reply

    1. Hey Amber! I recommend using full-fat canned coconut milk. That will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

      Reply

  3. Tieghan
    A couple of questions before I make these rolls.
    Your pictures show pecans being placed in bottom of pan and pouring maple mixture over the pecans, however, your directions do not state placing pecans in pan?
    ALso, if I let then rise in fridge overnight, do they go straight into oven to bake?

    As a separate comment, yes, this is a recipe blog, let’s let Tiehgan run her blog the way she sees fit.
    We will all be better off When everyone keeps politics to them selves

    Thanks Tieghan for this recipe

    Reply

    1. Hi! Thank you so much for letting me know I missed the pecans, really appreciate your kindness about my mistake! Recipe is fixed!

      You can let them rise overnight, just remove them from the fridge while the oven preheats, then bake as directed.

      Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

      Reply

  6. STOP POSTING POLITICAL COMMENTS ON A RECIPE COMMENT.ITS PEOPLE LIKE YOU THAT KEEP OUR COUNTRY DIVIDED.GROW UP,DO YOUR COUNTRY A FAVOR AND STOP ALL THE POLITICAL MADNESS.AS ADULTS YOU SHOULD BE SETTING EXAMPLES.WE HAVE MEN AND WOMEN RISKING THERE LIVES EVERYDAY SO YOU CAN HAVE FREEDOM.STOP USING YOUR POLITICAL OPINIONS ON A NON POLITICAL SITE..

    Reply

  7. erica –
    I couldn’t agree more that there is no place for anti-Semitism in our world.

    Just a quick note to let you know the Land O Lakes did just announce that they will no long support Steve King. Our voices matter!

    Reply

  8. I know this might sound crazy to someone whose household probably devours these in five minutes, but do you think they would freeze well? Thanks!

    Reply

    1. Hey Brenna! Yes, I think these would freeze great! I would freeze before baking, then thaw overnight in the fridge. Bake as directed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

      Reply

  10. Sticky buns are GREAT. I wish I could find a vegan sticky bun recipe somewhere–I could find a plant-based dough recipe and just make the pecan topping from pecans, coconut oil or margarine, sugar, coconut cream, cinnamon, and vanilla! Other than that…nothing beats a warm and doughy dessert with some crunchiness and saltiness!

    Reply

    1. Hey Kim!! Yes, you can mix the dough by hand, you will just need to make sure the dough is fully mixed. They’ll be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

      Reply

  13. Honestly, this looks absolutely heavenly! I think I will try and make a vegan version.
    As you said, perfect for cold November days!!

    xx Alex

    Reply

  14. Hi Tieghan, I wanted to let you know that Land o Lakes donated to Steve King, a racist congressman who retweets Nazi sympathizers. Please stop using their products until they stop supporting him, and please do so publicly until they stop. After the events in Pittsburgh it’s so important to show we won’t support anti Semitism in any form.

    Reply