Maple Sticky Buns are a gooey explosion of flavors! The warm, tender rolls are packed with an orange-cinnamon filling, then baked in a maple cognac glaze and crunchy pecans. Out-of-this-world delicious!
How to Make Sticky Buns
Maple Sticky Buns are one of the most indulgent treats ever! If you love cinnamon rolls, then be ready to go nuts (literally) about these. They are so much fun to make, as you basically bake them in the glaze upside-down, instead of topping them with the glaze after baking!
Oozing with zesty spiced sugar and smothered in a thick caramel glaze with crunchy pecans, there’s no better way to start your day or end a meal.
And the smell that fills the house as they bake—those amazing aromas of caramel, spice, orange, and fresh-baked rolls will get the whole neighborhood drooling and asking for a piece!
They are absolutely delicious, and good that they are sticky as you will lick your fingers clean. They are loaded with a cinnamon filling that has been spiced with orange zest. The rolls after that are baked in the most delicious glaze!
The glaze is made of cognac, brown sugar, and lots of crunchy pecans!
What are Maple Sticky Buns?
It’s very similar to cinnamon rolls, because they’re also filled with spiced sugar, rolled up, then slice. The unique thing about them is that they’re baked in caramel sauce topped with nuts.
Once done, the dish is inverted so that all that ridiculously yummy sauce is now on top! Usually eaten for breakfast or dessert, but frankly, they’re awesome any time of the day!
Who invented Sticky Buns?
The original term for these treats is “Schnecken,” which has a Germanic origin. We’ve got the Pennsylvania Dutch to thank for bringing them to America!
How are cinnamon rolls different from sticky buns?
Their base is similar – a soft, sweet dough spread with butter and spiced sugar, then rolled into a tight log then sliced.
At that point, cinnamon rolls are ready to be baked. Finally, it’s drizzled with vanilla icing or cream cheese frosting.
Sticky buns take that a step further. You cook a topping made of sugar, spices, cognac, and other ingredients, pour that into a dish, then top the sauce with pecans. The sliced dough is arranged on top, baked, then inverted into a dish when ready to serve.
How to make homemade sticky buns?
- Prep the rolls: Use warm milk and sugar to wake up the yeast. Once it’s foaming, add the other wet ingredients. Combine with the dry in your stand mixer, then knead with the hook. Let rise until double in size. Afterward, flatten into a rectangle. Brush generously with melted butter, followed with cinnamon sugar. Slice after rolling up.
- Prep the caramel glaze: Melt the butter and sugar along with the spices and maple syrup. Pour into your baking dish, then roughly chop some pecans and sprinkle on top.
- Bake: Carefully place in the oven and bake until golden, about 35 minutes.
- Serve: Let the buns cool for a bit, then invert onto a dish. Enjoy warm!
- Use other nuts: Almonds, macadamias, hazelnuts, pistachios, and even peanuts will add a delish nutty flavor and crunch.
- Try other fillings: Mix the sugar filling with cocoa powder for a chocolate version. Skip the cinnamon and stick to brown sugar and butter if you want to tone down the spice. Use lemon zest instead of orange. You can be endlessly creative with this recipe!
- Use honey: Instead of maple, use honey for the glaze!
- Add chocolate chips: You can never go wrong with chocolate, take a cup of chocolate chips and add it to the filling!!
How to fix sticky dough?
Add a touch of flour to the dough during kneading to absorb the excess moisture. Use just enough, a teaspoon at a time, until there’s no stickiness anymore.
How long do sticky buns last?
At room temp, they will retain peak freshness for around 2 days. They can last up to 5 days in the fridge, and as long as 3 months frozen.
Can I freeze sticky buns?
Sure! You can do so right in the tray itself, or portion them out. Wrap in cling then foil, then freeze up to 3 months.
How to store:
Once cool, place in an air-tight container. You can also cover the entire tray tightly with cling wrap then foil. Keep on the countertop for 2 days, in the fridge for 5 days, and up to 3 months in the freezer.
Can you reheat sticky buns?
Yes. Thaw, then bake at 200F until hot and toasty.
More Baked Goods Recipes:
- Cinnamon Rolls
- Blueberry Banana Bread
- Keto Cinnamon Rolls
- Peanut Butter Nutella Danish
- Cherry Cream Cheese Coffee Cake
- Pecan Pie Cinnamon Rolls
- If the tops are browning too quickly, cover with foil then continue baking.
- Use unwaxed floss to cleanly slice the raw dough!
- For the most intense caramel flavor with hints of molasses, use dark brown sugar.
Maple Sticky Buns
- 1 cup warm milk (should have around 110°F)
- 1 1/4 ounce package active dry yeast
- 1/2 cup white granulated sugar
- 6 tablespoons unsalted butter (melted plus more for the pan)
- 1 large egg
- 2 egg yolks
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour (plus more for dusting)
- 1 cup brown sugar (packed)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup unsalted butter
- 1/3 cup maple syrup
- 1 tablespoon cognac (or vanilla extract)
- 1/2 teaspoon salt
- 1 1/2 cups - 2 cups pecans (coarsely chopped)
- 2/3 cup brown sugar (packed)
- 1 tablespoon ground cinnamon
- 1 teaspoon nutmeg
- 2 tablespoons orange zest
- 6 tablespoons unsalted butter (melted)
- Mix the warm milk with half of the sugar and the package of yeast. Cover with a kitchen towel and set aside for 5-7 minutes or until foaming.
- Melt the butter in a medium bowl then whisk in the egg, yolks, vanilla, and remaining sugar, set aside.
- Add the yeast mixture and the egg mixture to the bowl of a stand mixer and whisk together.
- Add half the flour and mix on medium speed using a dough hook until combined. Add the remaining flour and mix on medium speed for a few minutes, or until the dough comes together.
- Transfer the dough to a floured surface, on your counter, and knead until it’s smooth and elastic. The dough is ready when it bounces back when pressed. It is also a bit sticky, it should NOT seem wet.
- Place dough in a large lightly buttered bowl, then cover it with plastic and place in a warm place to rise. The dough will take about two hours to double in size.
- Combine the brown sugar, maple syrup, butter, cinnamon, nutmeg, and salt in a small pot over low heat and stir until butter and sugar have melted.
- Remove from heat and stir in the cognac or the vanilla.
- Pour the mixture into a lightly buttered 9x13 pan and top with coarsely chopped pecans. Set aside.
Prepare the Rolls:
- Preheat oven to 375 degrees F.
- Once the dough has risen, transfer it onto a floured surface and spread it out into a rectangular shape, about 12x18 inches.
- Prepare the filling by combining in a medium bowl brown sugar, cinnamon, nutmeg, orange zest, then whisk together. Brush the dough with 6 tablespoons of melted butter then sprinkle the filling mixture evenly over the top. Smooth it into an even layer.
- Gently roll the long edge of the dough into a tight roll/log and cut into 12-13 even pieces.
- Arrange the rolls into the prepared baking dish on top of the Topping mixture.
- Bake for about 30-35 minutes or until golden. If they start to brown too quickly, cover the pan with foil after 15 minutes.
- Remove from oven when ready and allow to cool for a few minutes then run a knife along the edge and invert onto a serving dish.
- Serve warm.