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 giant sticky buns are delicious sweet rolls that you will LOVE. They have a cinnamon filling throughout and the maple pecan topping is baked on. They are a classic bun for a reason! You can even make the dough the day before, so it is easy to finish the day you want them.

For other bread recipes, try Chocolate Glazed Donuts, Soft Pretzel Bites, and Chocolate Zucchini Bread.

Why This Sticky Bun Recipe Works

  • Giant Buns- These giant sticky buns are extra large so you have plenty of soft center.
  • Maple and pecan- The maple and pecan sticky topping gives a sweet flavor and a crunch! It is the perfect topping for the soft buns.
  • Make ahead- After making the dough you can let it rise overnight so you can finish them the next day! It is an easy way to start your day with fresh out of the oven sticky buns!
One bun on plate with a fork inserted.

Ingredient Notes for Pecan Sticky Buns

Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.

  • Unsalted butter- Pull the butter out 2 hours before using so it is softened butter.
  • Milk- Use any milk and warm it to 110F. If too hot, it will kill the yeast, if too cool then it will dramatically slow the yeast down.
  • Active dry yeast- I used 1 packet of yeast. This is the same thing as instant yeast. Do not use fast rise yeast.
  • Eggs- Pull the eggs out 2 hours before baking. They also need to be lightly beaten before adding to the flour.
  • Brown sugar- I used light brown sugar, but dark is fine.

Ingredient Substitutions

  • Dairy free- You can use your favorite dairy free options for this recipe!
  • Pecans- You can use walnuts instead.

Step By Step Instructions – Dough and Cinnamon Filling

Here is how to make and bake these giant sticky buns.

STEP 1: Activate yeast. Heat the milk in the microwave for 45 seconds. Check and continue heating until it reaches 110ยฐF. Sprinkle the yeast on top of the warm milk and let it sit for 10 minutes.

STEP 2: Dry ingredients and butter. Sift the all purpose flour into a large bowl. Mix in the sugar and salt, and add cubed butter. Use a pastry kneader or your hands to knead it in until the butter lumps are the size of a pea.

STEP 3: Make dough. Add the lightly beaten eggs and yeast mixture. Use a stand mixer and dough hook attachment to mix on low speed until a dough forms, or use the by hand instructions in the recipe notes.

STEP 4: Knead dough. Switch the mixer to medium speed and let it knead for 5 minutes. Spray a large mixing bowl with nonstick spray and place the dough inside.

STEP 5: First rise. To make the dough rise overnight cover the bowl with foil or plastic wrap and place it in the fridge overnight.

If making the buns right away preheat the oven to 200ยฐF. Cover the bowl with a kitchen towel, then turn off the oven and place the bowl inside with the door cracked open. Let it rise for 1 hour.

STEP 6: Cinnamon filling. Prepare the cinnamon filling using a hand mixer and small bowl. Beat the butter on high speed until smooth, then add the brown sugar and cinnamon and beat again.

Step By Step Instructions – Maple Pecan Sticky Topping and Baking

Here is how to make the sticky topping and bake these giant sticky buns.

STEP 1: Beat butter and sugar. Use a mixer to beat the butter and brown sugar on high speed for 2 minutes.

STEP 2: Combine. Add the vanilla extract, maple syrup, heavy cream, salt, cornstarch, and cinnamon. Mix them until combined.

STEP 3: Prep pan. Spray a 9X13 pan with nonstick spray. Spread the sticky topping on the bottom of the pan, then sprinkle the pecans on top.

Maple sticky topping in a glass bowl.
Sticky topping and pecans in a pan.

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STEP 4: Roll and spread. Roll the dough out on a lightly floured surface using a rolling pin. Roll it into a rectangle 1/4 inch thick. Then, spread the cinnamon filling on top of the dough using an offset spatula. Spread it out to the edges.

STEP 5: Roll and cut. Roll the dough into a log starting on the short side of the rectangle. Use a serrated knife to cut off any uneven ends. Then, cut it into 6 equal pieces.

Rolling out the dough.
Spreading cinnamon filling over the dough.

STEP 6: Second rise. Place the rolls inside the pan on the sticky topping. Cover it with a kitchen towel and let it rise for 20 minutes.

Raw cinnamon rolls on top of the sticky topping.

STEP 7: Bake. Preheat the oven to 375ยฐF. Bake for 28-30 minutes. They are done when the tops are golden brown. It is a longer bake time than many rolls due to the large size and because of the sticky topping.

STEP 8: Cool buns. Let the sticky buns cool for 10 minutes in the hot pan. Then, flip them onto a board with the topping side up.

Expert Baking Tips

  • 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.
  • 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.
  • If you choose to roll your rolls immediately you can still chill them overnight. You then bake them in the morning the next morning.
Giant sticky buns on a board.

FAQ

Does the dough have to rise in the oven?

The dough rises fastest in a warm place. If your oven is busy, you can let the dough rise at room temperature as long as you don’t have a cold house. Try to find a warmer area for best results. The preheated oven is simply a safe and consistent choice. Of course, rising overnight in the fridge also works best if possible.

What is the best way to reheat sticky?

If you are eating just one, then reheat the sticky bun on a plate in the microwave for 20-30 seconds until warm (the amount of time will vary with your microwave). If you are reheating a whole tray, then preheat the oven to 350, and let the baking dish of buns sit in the oven for 5 minutes or until hot. Then, enjoy your warm sticky buns!

Can I prebake these?

Yes you can! Follow the instructions, but bake for only 10 minutes and chill. Then, you can continue the rest of the bake time (20-25 minutes) in the morning until hot.

Recipe Variations

  • If you want a more creamy topping, add an extra tablespoon of heavy cream.
  • You can make these into 12 buns instead for 6.

Special Tools

  • 9X13 pan- I love using a casserole pan instead of a normal baking pan.
  • Rolling pin- You can use any rolling pin you have!
  • Offset spatula: I use this to easily spread the frosting or fillings.

Storing and Freezing

Store these giant sticky buns in an airtight container in the fridge. Store up to 5 days. They are best when heated in the microwave until warm.

Freezing

These giant sticky buns can be frozen in 2 ways.

  1. Freeze the rolled rolls. Freeze these up to 30 days. Let them thaw before baking. They won’t rise as much, but will still work.
  2. Freeze the already baked buns. Freeze these up to 30 days. Thaw for 1 hour before eating.
Side view of giant sticky bun on a plate.

Other Roll Recipes To Try

Try These Pecan Recipes

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

Sticky Buns

These are giant sticky buns. They make 6 giant cinnamon rolls topped with a maple pecan sticky topping.
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Ingredients
 
 

Dough

  • 1 cup Milk, warmed to 110โ„‰
  • 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 110โ„‰. 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 200โ„‰. 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 375โ„‰.
  • 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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