baking, buns, Cinnamon, Cinnamon buns, Cinnamon rolls, delicious, Desserts, Fall baking, homemade, Love baking, Made from scratch, maple pecan stickybuns, Sticky buns


Is there anything more comforting than the smell of freshly baked cinnamon rolls? It instantly puts a smile on your face and you feel a sense of comfort.

I had a craving for a hearty decadent cinnamon roll and what is better than a sticky bun. Caramel and pecans and lots of cinnamon!!!!! 😍 in my book you cant go wrong with any of that.

This recipe is straight forward but its like with any wheat dough it takes time cause of thr proofing time BUT it is MORE than WORTH IT!

You just make the dough and let it sit for an hour or so while you do your thing. Roll it out. Add filling, cut and let it sit again while you just put your feet up.

Its fairly effortless so dont let the time scare you it is well worth it!

IMPORTANT to make sure your yeast actually activates before you continue. I had to redo mine since my yeast didnt activate the first time. My liquid was to hot the first time around so make sure you wait those 5 minutes before you start adding other ingredients to the yeast mixture or you will have wasted HOURS of your time to get dense buns. You can tell that its activated when it starts to create a foam almost in the bowl (see pic below).

Other than that you are good to go!



MAKES 12 buns


  • 1 cup whole milk
  • 2/3 cup granulated sugar
  • 1 1/2 tbsp active dry or instant yeast (2standard packets)
  • 1/2 cup (1 stick) unsalted butter, room temperature and cut into 4 pieces
  • 2 large eggs, room temperature
  • 1/2 tsp salt
  • 4 1/2 cups all-purpose flour, plus more for work surface


  • 2 cups chopped pecans
  • 1/2 cup (1 stick) unsalted butter
  • 2/3 cup packed light or dark brown sugar
  • 1/4 cup whole milk
  • 1/4 cup pure maple syrup
  • 1/4 tsp salt


  • 1/4 cup unsalted butter, room temperature
  • 1/2 cup packed light or dark brown sugar
  • 2 tsp ground cinnamon
  1. Make the dough: Heat milk to about 95°F use microwave or stovetop. (A little more than finger warm) Add the yeast to a bowl of a standmixed fitted wirh a dough hook. Carefully Pour the warm milk into the bowl and stir so the yeast disolves. Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes. If the yeast does not dissolve and foam, start over with active yeast. Add the sugar. On low speed, beat in the softened butter until it is slightly broken up. Beat in the eggs, one at a time, and then the salt. The butter won’t really be mixing into the mixture, so don’t be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 6 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
  2. Once the dough is a good consistency and comes off the sides of the bowl, sprinkle it with some flour cover the bowl with plastic wrap and a kitchen towel and let rise until double in size, about 1-1,5 hours depending the warmth in your kitchen ( mine took about 1 hour)!
  3. Meanwhile, make the topping: Grease the bottom and sides of a 9×13 inch glass or metal baking dish. Spread pecans in an even layer in the pan. Set aside. Combine the rest of the topping ingredients in a small saucepan over medium heat. Stir until the butter has melted, then bring to a simmer. Allow to simmer for 2 minutes, stirring occasionally. Remove from heat, give it a quick whisk, then pour over pecans. Set aside.
  4. Turn the risen dough out onto a lightly floured work surface and, using a rolling pin, roll into a 12×18 inch rectangle. Make sure the dough is smooth and evenly thick.
  5. Add the filling: Spread softened butter all over dough. Top evenly with the brown sugar and cinnamon. Tightly roll up the dough to form an 18-inch-long log. Cut into 12 even rolls. Arrange them on top of the pecan topping.
  6. Cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm environment again for about 45-60 minutes.
  7. Preheat the oven to 375°F. Bake rolls for 20-25 minutes or until they are golden brown on top. About halfway through the bake time, cover the rolls loosely with aluminum foil so the centers can cook before the tops over-brown. Remove pan from the oven and place on a wire rack. Cool for 5 minutes.
  8. Using oven mitts, carefully invert the pan onto a large serving platter. The warm topping will melt down the sides. Serve warm.
This is how activated yeast should look. Frothy and you are good to go. If it doesnt look like this. Start over!

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