Sticky Buns

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!

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!

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 110°F. 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 200°F. 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.

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.

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.

STEP 7: Bake. Preheat the oven to 375°F. 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.

FAQ

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.

Other Roll Recipes To Try

Try These Pecan Recipes

• Pecan pie cookies
• Pecan pie cake
• Pecan pie cheesecake
• Pecan chocolate chip cookies

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.