These are giant sticky buns. They make 6 giant cinnamon rolls topped with a maple pecan sticky topping. These are classic sticky buns made extra large so you can enjoy that soft center!

Close up of a giant sticky buns.

These classic sweet rolls are made with a cinnamon roll dough and cinnamon filling, but the maple pecan topping is what makes them so special! It gives the buns a sweet flavor and crunch that is so satisfying. They stand out from regular cinnamon rolls because the maple pecan flavor is the perfect complement to the buns.

One bun on plate with a fork inserted.

Tips for making rolls

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour.
  • Tip 2: Make sure your yeast is fresh. If you use expired yeast or if you put it in too hot or too cold milk it will not activate properly preventing a proper rise.
  • Tip 3: If you choose to roll your rolls immediately you can still chill them overnight. You then bake them in the morning the next morning.

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Maple sticky topping in a glass bowl.
This is the sauce part of the sticky buns, place this down first.
Sticky topping and pecans in a pan.
Add the chopped pecans to the top of the sticky topping.
Spreading cinnamon filling over the dough.
Roll the cinnamon filling on the top of the dough.
Raw cinnamon rolls on top of the sticky topping.
Place the 6 giant rolls on top of the topping.
Side view of giant sticky bun on a plate.

For more cinnamon roll recipes, try my Apple Cinnamon Rolls and Caramel Cinnamon Rolls.

Giant sticky buns on a board.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Close up of a giant sticky buns.
5 from 5 reviews

Giant Maple Sticky Buns

Stephanie Rutherford
These are giant sticky buns. They make 6 giant cinnamon rolls topped with a maple pecan sticky topping.
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Prep Time: 1 hour
Cook Time: 30 minutes
Resting Time: 1 hour 20 minutes
Total Time: 2 hours 50 minutes
Servings: 6 rolls

Ingredients
 
 

Dough

  • 1 cup Milk, warmed to 110℉
  • 2 1/4 tsp Active dry yeast
  • 2 Large eggs, room temperature lightly beaten
  • 4 1/2 cups All-purpose flour
  • 1/4 cup White granulated sugar
  • 1 tsp Salt
  • 10 TBSP Unsalted butter, room temperature and cubed

Cinnamon Filling

  • 1/2 cup Unsalted butter, room temperature
  • 3/4 cup Brown sugar, packed light or dark
  • 1 TBSP Ground cinnamon

Maple Pecan Sticky Topping

  • 1/2 cup Unsalted butter, room temperature
  • 3/4 cup Brown sugar, packed light or dark
  • 1/4 cup Maple syrup
  • 1 TBSP Heavy cream
  • 1 tsp Pure vanilla extract
  • 1/4 tsp Salt
  • 1 TBSP Cornstarch
  • 1 tsp Ground cinnamon
  • 1 1/4 cups Pecans, chopped

Instructions
 

Dough

  • Heat the milk in the microwave for 45 seconds. Heat until warmed at 110℉. Sprinkle the yeast on top. Let it sit for 10 minutes.
    1 cup Milk, 2 1/4 tsp Active dry yeast
  • In a large bowl, sift the flour, Add the sugar and salt. Add in the cubed butter. Use a pastry kneader or your hands to knead the butter into the flour. Knead until the butter is the size of a pea.
    4 1/2 cups All-purpose flour, 1/4 cup White granulated sugar, 1 tsp Salt, 10 TBSP Unsalted butter
  • Add in the lightly beaten eggs and milk/yeast. Use a stand mixer and a dough hook. Mix on low speed until a dough starts to form. *For making by hand instructions, see notes.
    2 Large eggs
  • Switch to medium speed and knead for 5 minutes. Spray a large bowl with nonstick spray. Place the dough inside the bowl.
  • For making right away: Preheat the oven to 200℉. Cover bowl with kitchen towel. Turn off the oven, place the bowl in the oven, and crack open the door. Let rise for 1 hour.
    For overnight: Cover bowl with foil or plastic wrap. Place in the fridge to rise overnight.

Cinnamon Filling

  • In a small bowl using a hand mixer, beat the butter on high speed until smooth. Add in the brown sugar and cinnamon. Beat until smooth.
    1/2 cup Unsalted butter, 3/4 cup Brown sugar, 1 TBSP Ground cinnamon

Maple Pecan Sticky Topping

  • Using a mixer, beat the butter and brown sugar on high speed for 2 minutes.
    1/2 cup Unsalted butter, 3/4 cup Brown sugar
  • Add in the vanilla, maple syrup, heavy cream, salt, cornstarch, and cinnamon. Mix until combined.
    1/4 cup Maple syrup, 1 TBSP Heavy cream, 1 tsp Pure vanilla extract, 1/4 tsp Salt, 1 TBSP Cornstarch, 1 tsp Ground cinnamon
  • Spray a 9X13 pan with baking non-stick spray. Spread the topping on the bottom of the pan. Sprinkle the pecans on top.
    1 1/4 cups Pecans
  • Roll the dough out using a rolling pin on a lightly floured surface. Roll into a large rectangle about 1/4-inch thick.
  • Spread the cinnamon filling and use an offset spatula to spread the filling over the dough. Spread to the edges.
  • Roll the dough starting on the short side. Roll into a log. Use a serrated knife to cut off the uneven ends. Cut into 6 equal pieces.
  • Place the rolls inside the pan with the sticky topping. Cover with a kitchen towel and let rise for 20 minutes.
  • Preheat the oven to 375℉.
  • Bake for 28-30 minutes. Bake until the tops of the rolls are golden brown. It needs to bake longer because of the topping and how big the rolls are.
  • Let the rolls cool for 10 minutes in the hot pan. Flip the rolls on to a board, so the sticky topping is on top.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the rolls.
Pull out dairy ingredients 2 hours before baking.
Making by hand:
Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.
Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.
It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.
Calories: 800kcal, Carbohydrates: 151g, Protein: 14g, Fat: 68g, Saturated Fat: 34g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 22g, Trans Fat: 2g, Cholesterol: 139mg, Sodium: 527mg, Potassium: 386mg, Fiber: 6g, Sugar: 73g, Vitamin A: 1648IU, Vitamin C: 0.3mg, Calcium: 173mg, Iron: 5mg
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