Pecan Maple Sticky Bun

Sticky, sweet and full of flavor, these pecan maple sticky buns are the perfect treat to snuggle up with! Similar to a cinnamon roll, our maple pecan sticky bun recipe uses a simple yeasted dough and cinnamon filling but gets baked in a pecan maple caramel that brings everything together.

Plus, it helps that these sticky buns complement Barnie's Coffee. So we've got you covered from dessert to breakfast & everything in between! Family and friends will devour these in a hurry.


  • 7 1/2 cups bread flour 
  • 5 teaspoons fast-action yeast 
  • 3 teaspoons salt 
  • 1/2 cup caster sugar 
  • 1 cup unsalted butter, softened 
  • 4 medium-size eggs
  • 1 3/4 cup whole milk 


  • 1/2 cup unsalted butter 
  • 1 1/3 cup light brown sugar
  • 2/3 cup maple syrup 
  • 5 tablespoons whole milk 
  • 2 1/2 cups pecan halves, toasted 


  • 3 tablespoon unsalted butter, melted 
  • 1 cup light brown sugar, firmly packed 
  • 4 teaspoons ground cinnamon
  • 1 1/2 cup pecan halves, toasted and chopped 


  1. Warm the milk to 115 F.
  2. Place the flour in a bowl and pour in the salt and yeast on opposite sides of the bowl, then stir in each one with your finger.  Stir in the sugar then add the melted butter, and eggs.
  3. Start mixing the dough on low speed and gradually trickle in the warm milk.  Add just enough milk to create a soft, stretchy, and somewhat sticky dough; you may not need to use all of it.
  4. Knead for 5-8 minutes, until the dough has a glossy sheen and no longer sticks to the bowl.  You may need to add a sprinkle or two of flour to the bowl if the dough is excessively sticky. The dough should stretch until translucent without breaking; if not, knead for a minute longer and check again.
  5. Shape the dough into a ball, place in a buttered bowl, and cover tightly with plastic wrap. Set aside in a warm place and let the dough prove until it’s at least doubled in size, We recommend about 1 1/2 hours.



  1. While the dough is proving, prepare the topping.  Spread 2 cups of pecan halves on a small cookie sheet.  Roast the nuts at 350 F for 8-10 minutes. 


  2. Lightly butter the base and sides of a 9×13-inch cake pan that’s at least a couple of inches deep. 
  3. In a medium saucepan, melt the butter and add the sugar, maple syrup, and milk.  Stir until the sugar has fully dissolved, then let the mixture boil for a couple of minutes.
  4. Pour immediately into the prepared pan and sprinkle 1 cup of toasted pecan halves evenly over the top.  Let cool until the buns are ready.

    Roasted Pecans


  1. Turn out the dough onto a lightly floured surface and try to remove all gas pockets, then roll the dough to a 15×18-inch rectangle.
  2. Brush the dough with the melted butter, then stir together the brown sugar and cinnamon until thoroughly mixed.
  3. Chop the remaining toasted pecan halves into small pieces, then sprinkle over the dough to enhance the pecan flavor.
  4. Tightly roll up the dough from one of the short ends and pinch the seam to seal as best as possible. Cut off the ends then slice the log into equal slices and place them evenly in the prepared pan.
  5. Place the pan inside of a large, clean bag, inflate the bag, and tuck the ends underneath to seal it. Set dough aside in a warm place until the buns’ sides are touching and it springs back when gently prodded with a fingertip, approximately 1 hour. Ten minutes before the bread is done proving, preheat oven to 375 F.

    Pecan Sticky Buns

    (20 minutes + 5 minutes cooling)

  1. Bake the buns at 375 F for about 20-25 minutes, until they’re a rich golden brown. The center buns should have an internal temperature of at least 190 F.
  2. Let cool for 5 minutes in the pan, then invert onto a large cookie sheet.  Serve the buns warm.

    Pecan Sticky Buns and Coffee


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