Maple Pecan Sticky Buns

What Makes These Sticky Buns So Good?

These sticky buns give you all the best parts of gooey caramel pecan sticky buns without making yeast dough from scratch. Crescent roll dough sheets are the secret. They're already rolled into smooth, seamless rectangles, making them even easier to work with than other recipes for sticky buns with crescent rolls.

Once baked, the crescent dough becomes buttery and flaky around a swirl of cinnamon, brown sugar, and chopped pecans. But the real star is underneath. A mixture of brown sugar, melted butter, pure maple syrup, and corn syrup turns into a ooey gooey, caramel-like topping as the buns bake, with pecans adding a nutty crunch.

Flip the pan after baking and all that warm maple-pecan goodness runs over the buns, creating the sweet, sticky topping that makes them simply irresistible.

Ingredients and Their Role in the Sticky Buns

A handful of simple ingredients is all it takes to make these shortcut sticky buns. This is what you'll need and their part in the recipe.

For the Cinnamon Buns

• Crescent Dough Sheets - The key shortcut that makes this recipe so easy. They give the buns tender, buttery, flaky layers without making dough or waiting for yeast to rise.
• Butter - Adds richness to the filling and helps the cinnamon-sugar mixture stick to the dough.
• Brown Sugar - Gives the filling a deep, caramel-like sweetness.
• Cinnamon - Adds the warm spice you expect in a cinnamon-filled breakfast bun.
• Pecans - Bring nutty flavor and a little crunch to every swirl.

For the Maple Pecan Topping

• Brown Sugar - Forms the sweet base of the sticky topping.
• Butter - Adds richness and helps create the gooey consistency.
• Pure Maple Syrup - Gives the sticky buns their distinctive maple flavor.
• Light Corn Syrup - Helps keep the topping smooth, glossy, and wonderfully sticky.
• Pecans - Become coated in the warm maple-brown sugar mixture as the buns bake for a gooey, nutty topping.

Why Use Crescent Dough Sheets?

Crescent dough sheets are what make these sticky buns so quick and easy. Unlike traditional sticky bun dough, there's no yeast to activate, dough to knead, or time spent waiting for it to rise.

They're also more convenient than regular refrigerated crescent rolls. Crescent dough sheets come as one smooth rectangle without perforations, so there's no need to pinch together all those seams before adding the filling.

That makes sticky buns with crescent dough sheets quicker to assemble and less likely to separate along the seams as you roll them.

Can't find the sheets? Regular crescent roll dough will work too. Simply unroll it and firmly pinch the perforations together to create a solid sheet before adding the filling.

How to Make Maple Pecan Sticky Buns

Making maple pecan sticky buns is surprisingly simple when refrigerated crescent dough does the hard work for you. In about 30 minutes, you can have warm, buttery, flaky buns covered in a gooey maple-pecan topping ready for everyone to pull apart and enjoy. Here's what to do:

1. Open crescent roll sheet and unroll on parchment paper. Open second crescent roll sheet and place next to first one. Seal common edge by pushing together with fingers then patting flat. Spread with soft butter.
2. Mix brown sugar and cinnamon together. Sprinkle evenly over butter followed by ⅓ cup pecans.
3. Starting at the shorter end, roll up into a cylinder.
4. Cut into 8 slices.

Chef's Tip: When cutting the rolls use a very sharp knife. Cut the cylinder in half then cut each side in half again. Finally cut each quarter into 2 pieces.

5. Whisk brown sugar, melted butter, maple syrup, corn syrup, and pecans for caramel-like topping. Pour into 9" cake pan that has been sprayed with cooking spray. Tilt the pan so it covers the bottom evenly.
6. Sprinkle ¾ cup chopped pecans over topping.
7. Place 7 rolls around edge and one in the center.
8. Bake in a preheated 350°F oven for 25 minutes or until they are browned and firm.

9. Remove from oven and let cool 5 minutes on a wire rack. Do not wait any longer as you want the topping to be loose enough to slide from the pan. Place serving plate on top of cake pan and carefully turn over. Remove cake pan and dig in!

Note: Be very careful that you center the plate when you turn the sticky buns over as the caramel will be very hot.

Recipe Tips for Success

The crescent dough makes these sticky buns wonderfully easy, but a few simple tricks will help you get neat cinnamon swirls, flaky layers, and plenty of gooey maple-pecan topping.

• Don't let the dough get too warm - If it's extremely cold and cracks while unrolling, let it sit for a few minutes. You don't want it so warm that it becomes overly soft or sticky.
• Seal the two sheets well - Firmly press the edges of the two sheets together so they don't separate when you roll the dough.
• Use softened butter for the filling - Soft butter spreads easily and stays in place. Melted butter can run out while you're rolling the dough.
• Spread the filling evenly - An even layer means every little spiral gets plenty of cinnamon-sugar flavor.
• Roll the dough snugly - Roll firmly enough to create defined spirals, but don't compress it so tightly that you crush the flaky layers.
• Cut evenly sized buns - Keeping the slices similar in size helps them bake at the same rate.
• Use a serrated knife - A sharp serrated or bread knife lets you gently saw through the rolled dough without squashing the spirals. Unflavored dental floss is another easy way to make clean, even slices.
• Don't overbake - Remove the buns when they're lightly browned and baked through so the crescent dough stays tender.
• Don't let them cool completely in the pan - About 5 minutes gives the topping a chance to settle while keeping it fluid enough to release when you flip the pan.
• Use a large serving plate - Choose a plate that's larger than your cake pan so it catches both the buns and any warm topping.
• Be careful when flipping - The maple-pecan topping will still be extremely hot. Use oven mitts and keep a secure grip on both the pan and plate.
• Don't leave any goodness behind - If pecans or sticky topping remain in the pan, spoon them right back over the buns.

Recipe Variations to Make It Your Own

Maple, cinnamon, and pecans are a hard combination to beat, but these easy sticky buns are simple to customize. Change the nuts, spices, or filling to put your own spin on them.

• Walnut Sticky Buns - Replace the pecans with chopped walnuts.
• Extra Maple - Add a small amount of maple extract to the topping for an even more pronounced maple flavor.
• Apple Cinnamon - Sprinkle a small amount of finely diced apple over the cinnamon filling. Don't add too much, since apples release moisture as they bake.
• Orange Pecan - Add finely grated orange zest to the filling for a bright citrus note that complements the cinnamon and pecans.
• Extra Cinnamon - Increase the cinnamon if you like a stronger warm-spice flavor.
• Pumpkin Spice - Replace some or all of the cinnamon with pumpkin pie spice for an extra-cozy fall variation.
• Use Crescent Rolls - If you can't find dough sheets, you can use crescent rolls instead. Firmly pinch all the perforations together to create solid sheets before adding the filling.

What to Serve with Sticky Buns

These sweet and gooey sticky buns are right at home with a hot cup of coffee, but you can also add some savory breakfast favorites and fresh fruit to turn them into a complete breakfast or brunch.

• Coffee - Hot coffee is a natural match for maple, cinnamon, brown sugar, and pecans.
• Tea - Your favorite hot tea makes another cozy pairing.
• Orange Juice - Bright citrus flavor helps balance the sweetness of the buns.
• Fresh Fruit - Berries, melon, oranges, or a colorful fruit salad add a fresh contrast to the rich buns.
• Scrambled Eggs - Soft scrambled eggs provide a simple savory balance to the sweet breakfast treat.
• Bacon - Salty, smoky bacon is delicious alongside maple pecan sticky buns.
• Breakfast Sausage - Add sausage for a heartier sweet-and-savory breakfast.

How to Store, Freeze, and Reheat

These sticky buns are hard to beat fresh from the oven, but leftovers can be stored and warmed up for another sweet breakfast or snack.

At room temperature: Let the sticky buns cool completely, then store them tightly covered or in an airtight container at room temperature for up to 2 days.

In the refrigerator: Store the buns in an airtight container in the refrigerator for up to 4 to 5 days. Refrigeration will firm up the topping, so they're best warmed before serving.

Freezing: Let the sticky buns cool completely, then wrap them well and place them in a freezer-safe bag or airtight container. Freeze for up to 2 to 3 months.

Thawing: Thaw frozen sticky buns overnight in the refrigerator. Individual buns can also be allowed to thaw at room temperature.

Reheating in the microwave: Microwave an individual sticky bun for about 10 to 20 seconds or until warmed to your liking. Be careful when taking a bite because the sugary topping can become very hot.

Reheating in the oven: Place the buns in an oven-safe dish, cover loosely with foil to keep them from drying out, and warm at 300°F to 325°F until heated through. The oven is a good choice when warming several buns and helps restore more of their freshly baked texture.

More Sweet Breakfast Recipes

Whether you love cinnamon rolls, French toast, or gooey pull-apart breads, there's something extra special about starting the day with a sweet breakfast. These easy recipes are perfect for leisurely weekends, holiday mornings, brunch, or anytime you're craving a treat.

• Cinnamon Apple Monkey Bread - Pull-apart bites of cinnamon-sugar goodness filled with sweet apples make a fun breakfast treat.
• Cinnamon Roll French Toast Casserole - Cinnamon rolls are transformed into an easy baked French toast casserole that's perfect for brunch.
• Gingerbread Cinnamon Rolls - Soft cinnamon rolls filled with warm gingerbread spices make a festive holiday breakfast.
• Overnight Cinnamon French Toast - Prep this cinnamon-spiced French toast casserole the night before and bake it in the morning.
• Slow Cooker Apple Cinnamon French Toast Casserole - Apples and cinnamon turn slow cooker French toast into an easy, cozy breakfast.

Find lots of easy breakfast recipes here on 2CM!

Frequently Asked Questions

What's the difference between a cinnamon roll and a sticky bun?

Cinnamon rolls and sticky buns are both rolled sweet breads that commonly have a cinnamon-sugar filling, but the biggest difference is how they're topped.

Cinnamon rolls are typically baked and then finished with icing or frosting. Sticky buns are baked over a mixture of butter and sugar or syrup, often with nuts. After baking, the pan is inverted so that warm, gooey mixture becomes the topping.

These maple pecan sticky buns are a shortcut version because they use crescent dough sheets rather than traditional homemade yeast dough.

What are crescent dough sheets?

Refrigerated crescent dough sheets are made from the same type of dough used for refrigerated crescent rolls, but they're sold as one continuous rectangular sheet rather than perforated triangles.

The smooth sheet makes recipes like these sticky buns even easier because you don't have to pinch together all the individual perforations before adding the filling.

Can I use crescent rolls instead of crescent dough sheets?

Yes. If you can't find crescent dough sheets, regular refrigerated crescent rolls can be substituted.

Unroll the dough into rectangles and firmly pinch the perforations together to create solid sheets. Make sure the seams are well sealed before adding the butter and cinnamon filling so they don't separate when you roll the dough.

Can I make sticky buns ahead of time?

These buns are best when freshly baked, but you can do a little prep ahead of time. Chop the pecans, mix the cinnamon and brown sugar for the filling, and measure the ingredients for the topping in advance.

Because refrigerated crescent dough is designed to stay chilled until you're ready to use it, I recommend assembling and baking the buns when you're ready to serve them rather than leaving the assembled raw buns in the refrigerator overnight.

Why do you flip sticky buns after baking?

The maple-pecan mixture is placed in the bottom of the pan before the buns go into the oven. As they bake, the butter, brown sugar, maple syrup, and corn syrup form the sticky topping.

Flipping the pan after baking puts the pecans and all that gooey topping where they belong, right on top of the buns.

How long should sticky buns cool before flipping?

Let these sticky buns cool in the pan for about 5 minutes before flipping them onto a serving plate.

That short rest lets everything settle slightly, but the topping remains warm and fluid enough to release from the pan. Waiting until the buns are completely cool can cause the sticky topping to firm up and adhere to the pan.

Why did my sticky buns stick to the pan?

Sticky buns can stick if the pan wasn't well greased or if they cooled too long before being inverted.

Spray the pan well with nonstick cooking spray and, for extra insurance, line the bottom with nonstick foil. Most importantly, invert the buns after about 5 minutes while the topping is still warm.

Can I make sticky buns without pecans?

Yes. Simply leave the pecans out of both the filling and topping. You'll still have buttery, flaky cinnamon buns with a sweet and gooey maple topping.

Can I substitute walnuts for pecans?

Absolutely. Chopped walnuts are an easy substitute for pecans and work well with the maple and cinnamon flavors.

Can I substitute something for the corn syrup?

Yes. Golden syrup is a good substitute for light corn syrup and can be used in the same amount. It will still help create a smooth, sticky topping, but its richer, caramel-like flavor may make the topping taste slightly different. With maple syrup, brown sugar, and pecans, it's a delicious alternative.

How do I store sticky buns?

Once completely cooled, keep the buns tightly covered or in an airtight container at room temperature for up to 2 days.

For longer storage, refrigerate them for up to 4 to 5 days. Warm refrigerated sticky buns before serving to soften the topping and bring back more of their fresh-baked texture.

Can you freeze sticky buns?

Yes. Let the baked sticky buns cool completely, then wrap them well and place them in a freezer-safe bag or airtight container. They can be frozen for up to 2 to 3 months.

Thaw them overnight in the refrigerator before reheating.

How do I warm up sticky buns the next day?

For one bun, microwave it for about 10 to 20 seconds or just until warmed through.

For several buns, place them in an oven-safe dish, cover loosely with foil, and warm them in a 300°F to 325°F oven until heated through.

Whichever method you use, remember that the sticky maple-sugar topping can become very hot, so let the buns sit briefly before digging in.