Maple Pecan Sticky Buns

5 from 2 votes

Wake up to these easy, homemade Maple Pecan Sticky Buns.They're soft, flaky, filled with cinnamon sugar, pecans & gooey caramel.

Prep Time8

Cook Time22

Total Time30

Course: Breakfast

Cuisine: American

Servings: sticky rolls

Calories: 216kcal

Preheat oven to 350°F. Spray a 9” nonstick cake pan with nonstick spray.
Lay wax paper or parchment paper on a flat surface.
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 surface with soft butter.
Mix brown sugar and cinnamon together and sprinkle evenly over butter.
Sprinkle ⅓ cup chopped pecans over cinnamon sugar.
Starting at the shorter end, roll up into a cylinder.
Cut into 8 evenly-sized slices.
To prepare pecan topping, whisk together brown sugar, melted butter, maple syrup and corn syrup.
Pour into bottom of prepared cake pan.
Sprinkle with ¾ cup pecans.
Lay cut rolls on top of topping with spiral of filling facing up. Lay 7 around the outside then place the final one in the center.
Bake for 25 minutes or until rolls are lightly browned and done.
Let cool 5 minutes on wire rack.
Place a plate, larger than the cake pan on top of the sticky buns and flip carefully as the caramel topping will be very hot. Lift off cake pan.

STORE/FREEZE/REHEAT

Store cooled sticky buns in an airtight container at room temperature for up to 2 days or in the refrigerator for 4-5 days.

Freeze cooled sticky buns wrapped well and placed in a freezer-safe bag for up to 2 to 3 months. Thaw overnight in refrigerator.

Reheat in the microwave for 10 to 20 seconds or in a 325°F oven, covered loosely with foil, until warmed.