Maple Pecan Sticky Buns
Soft spirals of enriched sourdough swirled with cinnamon, crowned in buttery maple caramel and toasted pecans.
At a Glance
Loaf Style: Rolled enriched buns with sticky topping
Skill Level: Intermediate to Advanced
Total Time: ~36–40 hours
Prep Time: ~45 minutes (plus shaping + sauce prep)
Yield: 9 sticky buns (standard 8x8” or 9x9” pan)
Hydration: ~65%
Bake Temp: 375°F / 190°C
Baking Vessel: Square baking dish
Ingredients
Dough
100g active sourdough starter
450g bread flour
50g sugar
8g fine sea salt
200g whole milk
1 large egg (about 50g)
60g unsalted butter, softened
Filling
60g unsalted butter, softened
80g brown sugar
2 tsp ground cinnamon
Optional: pinch of nutmeg or cardamom
Maple Pecan Topping
100g chopped pecans (toasted if preferred)
75g unsalted butter
100g brown sugar
80g pure maple syrup
Pinch of salt
Optional: splash of vanilla extract
Instructions
Mix the Dough
1. In a stand mixer or large bowl, combine starter, flour, sugar, salt, milk, egg, and butter.
2. Mix until a shaggy dough forms. Let rest for 15–20 minutes.
3. Knead until dough becomes soft, elastic, and smooth — about 10–12 minutes.
4. Transfer to a greased bowl, cover, and bulk ferment for 4–6 hours at room temperature.
5. Once slightly puffed, refrigerate overnight (12–24 hours) to enhance flavor and make shaping easier.
Prepare the Topping
6. In a saucepan, combine butter, brown sugar, maple syrup, and salt. Simmer for 2–3 minutes until glossy.
7. Pour the hot mixture into a parchment-lined or well-greased square baking pan.
8. Sprinkle pecans evenly over the top. Set aside to cool slightly while shaping the buns.
Make the Filling
9. Mix softened butter with brown sugar and cinnamon (plus optional spices) to create a spreadable paste.
Roll, Fill & Slice
10. On a lightly floured surface, roll out chilled dough into a rectangle (approx. 14x18”).
11. Spread filling evenly, leaving a 1 cm border along one long edge.
12. Roll tightly into a log, seam-side down.
13. Slice into 9 even rolls and arrange over the maple pecan topping in the prepared pan.
14. Cover and proof for 5–7 hours at warm room temperature, or until doubled and very puffy.
Bake
15. Preheat oven to 375°F / 190°C.
16. Bake for 30–35 minutes, until deep golden brown on top.
17. Let rest in the pan for 5 minutes, then carefully invert onto a serving platter while still warm.
Visual Cues
Rolls should be golden and slightly domed, with caramel oozing gently around the edges.
When flipped, pecans should be glossy and embedded in a rich maple glaze.
Why This Works
The long sourdough fermentation adds balance and structure to this ultra-rich dough, keeping it from tipping too sweet. The maple-pecan topping forms a luscious sticky layer that soaks into the spirals, creating the perfect harmony of crunch, goo, and fluff.
