Wake up to these deliciously easy, finger-licking good maple pecan sticky buns. They’re soft and flaky, stuffed with cinnamon sugar & topped with sweet sticky caramel and nuts. Enjoy them warm or cold, for breakfast or an afternoon snack, but whatever way you have them, they’ll disappear as fast as you can make them.
Caramel Sticky Buns
We’re now Georgia residents! Our house sold last week in South Florida and we traveled up to Georgia to stay with my daughter while we look for a new home. It’s a really weird feeling to be homeless since we have owned a home somewhere along the east coast for the last 44 years. Looking forward to our new adventure.
Since I’m now in Georgia, I thought it appropriate to make a recipe with one of the products the state is known for – Georgia pecans! And what better way to treat the grandkids (and big kids) than with some easy to make sweet and sticky pecan sticky buns! Just look at all that sticky goodness! (drool)
These are so easy you’ll want to make them every chance you get. Just some crescent roll sheets, butter, sugar, cinnamon and pecans is all it takes. Plus some maple syrup and corn syrup for that delicious ooey, gooey sticky topping. 30 minutes later you’ll be licking your fingers as you devour this delectable treat.
Everything You Wanted to Know About Maple Pecan Sticky Buns
What’s the difference between a cinnamon roll and a sticky bun?
A cinnamon roll is softer, fluffier and more buttery. In addition, it requires two rises in the dough preparation. A sticky bun is heartier and usually sweetened with more brown sugar and cinnamon. It’s a quicker and easier, less doughy sweet bun and usually contains nuts.
How do I store sticky buns?
The buns will keep for 2-3 days at room temperature. They need to be covered with plastic wrap or sealed in a plastic bag to prevent them from getting dry and stale. They can also be stored in the refrigerator for up to one week.
Can you freeze sticky buns?
You sure can! Just bake and let cool then seal in a plastic bag and freeze for up to 3 months. To eat, thaw overnight in the refrigerator. They also taste great reheated.
How do I warm up my sticky buns the next day?
Pop a sticky bun in the microwave for 45 seconds then into a 400 degree oven for 1-2 minutes to get a more fresh tasting crust.
How to Make Pecan Sticky Buns
- 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. (photo 1)
- Mix brown sugar and cinnamon together. (photo 2)
- Sprinkle cinnamon sugar evenly over butter followed by 1/3 cup pecans. (photo 3)
- Starting at the shorter end, roll up into a cylinder. (photo 4)
- Rolled cinnamon bun dough. (photo 5)
- Cut into 18 slices. (photo 6)
- To prepare pecan topping, Pour melted butter over brown sugar. (photo 7)
- Add maple syrup. (photo 8)
- Pour in corn syrup. (photo 9)
- Whisk together. (photo 10)
- Pour maple caramel mixture into bottom of prepared cake pan. (photo 11)
- Sprinkle with 3/4 cup pecans. (photo 12)
- Lay cut rolls on top of topping with spiral of filling facing up. Lay next to one another around outside then fill in center. (photo 13)
- Bake until rolls are lightly browned. (photo 14)
Enjoy these out of this world, finger-licking sticky buns in the morning or for an extra special afternoon snack. They’re soft and flaky with a cinnamon sugar swirl and loaded with a sweet sticky caramel pecan topping that’s flavored with maple syrup. They’re a decadent treat that can be served warm or cold. Can’t think of a better way to start the fall season.
More Sweet Breakfast Treats
Self-Frosting Pumpkin Nutella Muffins from 2CM (yours truly)
Apple French Toast Muffins from 2CM
Pecan Pie Coffee Cake from Moore or Less Cooking
Nutella Monkey Bread from 2CM
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- 2 packs Crescent Roll Sheets
- 2 Tablespoons butter softened
- 3 Tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/3 cup pecans chopped
- 3/8 cup brown sugar
- 2 Tablespoons butter melted
- 1 1/2 Tablespoons maple syrup
- 1 1/2 teaspoon light corn syrup
- 3/4 cup pecans chopped
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Preheat oven to 350 degrees. Spray a 9” nonstick cake pan with nonstick spray.
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Lay wax paper or parchment paper on a flat surface.
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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.
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Spread surface with soft butter.
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Mix brown sugar and cinnamon together and sprinkle evenly over butter.
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Sprinkle 1/3 cup chopped pecans over cinnamon sugar.
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Starting at the shorter end, roll up into a cylinder.
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Cut into 18 slices.
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To prepare pecan topping, whisk together brown sugar, melted butter, maple syrup and corn syrup.
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Pour into bottom of prepared cake pan.
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Sprinkle with 3/4 cup pecans.
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Lay cut rolls on top of topping with spiral of filling facing up. Lay next to one another around outside then fill in center.
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Bake for 22-24 minutes or until rolls are lightly browned and done.
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Let cool 5 minutes on wire rack.
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Place a plate, larger than the cake plate on top of the sticky buns and flip carefully as the caramel topping will be very hot. Lift off cake pan.
Everything You Wanted to Know About Sticky Buns
What’s the difference between a cinnamon roll and a sticky bun?
A cinnamon roll is softer, fluffier and more buttery. In addition, it requires two rises in the dough preparation. A sticky bun is heartier and usually sweetened with more brown sugar and cinnamon. It’s a quicker and easier, less doughy sweet bun and usually contains nuts.
How do I store sticky buns?
The buns will keep for 2-3 days at room temperature. They need to be covered with plastic wrap or sealed in a plastic bag to prevent them from getting dry and stale. They can also be stored in the refrigerator for up to one week.
Can you freeze sticky buns?
You sure can! Just bake and let cool then seal in a plastic bag and freeze for up to 3 months. To eat, thaw overnight in the refrigerator. They also taste great reheated.
How do I warm up my sticky buns the next day?
Pop a sticky bun in the microwave for 45 seconds then into a 400 degree oven for 1-2 minutes to get a more fresh tasting crust.
