This post may contain affiliate links, please see our privacy policy for details.

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, 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 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 sticky 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 sauce. Pour the sauce over the pecans…smell the goodness.

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

At this point, you can let the rolls rise 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

Prep Time 30 minutes
Cook Time 24 minutes
Total Time 54 minutes
Servings: 12 makes rolls
Calories Per Serving: 413 kcal

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

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now



Sticky Sauce


  • 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 9x13 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! 

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!}

You May Also Like

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Do these reheat well? I’m debating making them completely, the night before a trip to have for our group breakfast the next day? I worry about making them to pre oven status and having them rise in a cooler/to fridge and just moving around too much in transport unbaked.

    1. Hey Ali,
      I would probably just par-bake them and then finish baking at your destination. I hope you love this recipe, please let me know if you give it a try! xTieghan

  2. 4 stars
    Are you not able to go back in and change the original directions to fix the issue with the brown sugar? I noticed a lot of people are getting confused by this and I had to weed through comments to figure it out. Other than that, fabulous recipe as always!

    1. Hey Stacie,
      Thanks so much for giving the recipe a try! Sorry, I’m not sure what the confusion is with the brown sugar:) Have a great weekend! xTieghan

  3. These are ABSOLUTELY amazing buns. This is my go to recipe for dessert when entertaining or potluck. They are very popular with everyone. . I do make extra sticky sauce but that’s only because my Huss and has such a sweet tooth 😂. Thank you so much for posting this recipe. I love a lot of your recipes

  4. Let me start by saying that your flavors are always ON POINT!! Your Pinterest page is the inspiration for over 6 of the items in my bakery. This recipe as well as the blueberry lemon and the cinnamon rolls in the loaf Pan, I’m struggling with the texture and would love any help or tips. Mine are excessively bready at times. Do you have a more ooey gooey recipe that you would recommend?

    1. Hey Elsa,
      Thanks so much for your kind message! Are you able to share more details on if you are adjusting anything in the recipes and what kind of yeast you are using? This would help me to better answer your question! xTieghan

  5. 5 stars
    Hi Tieghan!! Love the recipe, looks incredible! I wanted to know what do you consider better for making the sauce:whole milk or cream?? I have both but don’t know which to use!

    1. Hey Fran,
      The recipe calls for either one, so you will get the same results with both. I hope you love the recipe, please let me know if you have any other questions! xTieghan

See More Comments