Preheat your oven for a tried-and-tested recipe for Pecan Sticky Buns starring fluffy cinnamon rolls topped with a maple-pecan topping.
Few cars get my attention like a warm batch of sticky buns. I am all for the classic cinnamon rolls, but can we take a look at that unbelievable blanket of sticky-sweet maple-coated pecans below? It’s a thing of beauty!
If the time commitment it takes to make pecan sticky buns intimidates you, let this recipe be your guide. It breaks down the process into simple steps, allowing you to tackle each with ease.
How to Make Easy Pecan Sticky Buns
I’ve stuck to the basics with my go-to cinnamon roll dough recipe. This dough is pillowy soft, totally foolproof to make and there’s cinnamon in the dough (in addition to sprinkled on top), so it’s big on flavor.
The Best Place to Proof Dough
It’s no secret that my suggestion for the #1 best place to proof doughs of all kinds isn’t your average spot… but boy, oh boy, does it ever work! Here’s the scoop: The best place to proof dough is in your dryer!
Start by running your dryer for 5 minutes, and then turn it off (this is important!). Add the covered bowl of dough to the dryer and close the door. Your dough is now proofing in yeast’s dream environment:
- It’s warm
- It’s dark
- It’s humid
That yeast is about to paaaaaarty!
Once you’ve assembled your cinnamon rolls, it’s time to focus on the maple-coated pecans that become the ultimate sticky bun topping.
Chopped pecans join forces with maple syrup, butter, brown sugar and milk to transform into the perfect sticky, crunchy consistency. Arrange your cinnamon rolls and top and you are one step closer to pecan sticky bun perfection!
Read on for my Pecan Sticky Buns recipe, and don’t miss more cinnamon, swirled favorites with recipes for Make-Ahead Cinnamon Rolls, Pizza Dough Cinnamon Rolls, Red Velvet Cinnamon Rolls and #1-rated No-Yeast Cinnamon Rolls!
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For the sticky bun dough:
Make the sticky bun dough:
Warm the milk and butter on the stovetop or in the microwave until it is warm but not hot to the touch (it should be below 110°F). Add 1 tablespoon of sugar and the yeast to the milk, stirring to combine, then set it aside for 5 minutes.
In a stand mixer fitted with the dough hook attachment, mix together the flour, cinnamon, salt and remaining ½ cup sugar. Add the yeast mixture and eggs and mix for 8 minutes until the dough is smooth. (The dough will be slightly tacky.) Place the dough in a clean, greased bowl and cover it with plastic wrap. Place the bowl in a warm, dark place to proof until it has doubled in size, about 1 hour.
Grease a 9×13-inch baking dish with butter.
Lightly flour your work surface then scrape the dough out, and using a rolling pin, roll the dough into roughly a 12×20-inch rectangle that is 1/4-inch thick.
Make the filling:
Brush the melted butter generously over the dough.
In a small bowl, whisk together the brown sugar, sugar and cinnamon then sprinkle it atop the melted butter. Starting at the long edge of the rectangle, roll the dough up into a tight log, then using a sharp knife, slice the log into 12 2-inch rounds and set them aside.
Make the topping:
Spread the pecans in an even layer in the greased baking pan.
In a small saucepan set over medium heat, stir together the butter, brown sugar, milk, maple syrup and salt. Cook the mixture, stirring, until the butter has melted then bring it to a simmer for 1 minute.
Remove the mixture from the heat and pour it atop the pecans.
Arrange the sliced rolls atop the filling then cover the pan with plastic wrap and let it rest until doubled in size, about 30 minutes.
Preheat the oven to 350°F.
Bake the sticky buns for 20 to 25 minutes until golden brown. Remove them from the oven and let them cool in the pan for 5 minutes.
Place a serving platter atop the baking pan then carefully invert the pan to release the sticky buns onto the platter. (Scrape any leftover pecan topping from the pan onto the buns.) Let the sticky buns sit for 10 minutes then serve.
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