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.
Topping Method
- 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.)
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.
.png)
