Giant Pecan Sticky Bun

Giant Pecan Sticky Bun

There’s something deeply nostalgic about a sticky bun fresh from the oven—the smell of butter, toasted pecans, cinnamon, and caramelized sugar filling the kitchen. This giant pecan sticky bun is my ultimate comforting show stopper: pillowy-soft dough, a gooey maple-brown sugar topping, and just the right amount of cinnamon swirl. It’s oversized, dramatic, and meant to be shared… though I wouldn’t judge if you didn’t.

This recipe is inspired by classic bakery sticky buns, but taken up a notch with maple syrup and toasted pecans. Perfect for slow weekend mornings, holidays, or whenever you want to impress with minimal regrets.

Why You’ll Love This Giant Sticky Bun

• Ultra-soft, enriched dough with a tender crumb

• Maple pecan caramel topping that seeps into every swirl

• One giant bun (or easily divided into smaller ones)

• Make-ahead friendly and perfect for entertaining

Ingredients

Dough:

• 1 cup whole milk (240g), warm

• ⅓ cup granulated sugar (70g)

• 3 teaspoons active dry yeast

• 3 ¾ cups all-purpose flour (490g)

• 1 large egg - can omit and add cream as described below to make it eggless/vegetarian 

• 1 ½ teaspoons salt

• 6 tablespoons unsalted butter, softened (85g)

• Optional: ⅓ cup cream (80g), for soaking the buns if you omit the egg to make it vegetarian 

Sticky Pecan Topping

• 2 ⅓ cups pecan pieces and halves, toasted (260g)

• ⅓ cup maple syrup (100g)

• 1 cup firmly packed light brown sugar (200g)

• ¾ cup unsalted butter (170g)

• ¼ cup milk (60g)

• ½ teaspoon salt

Filling

• 6 tablespoons unsalted butter, softened or slightly melted (85g)

• ¾ cup light brown sugar, packed (150g)

• 1 ½ tablespoons cinnamon

• ¾ teaspoon salt

Instructions

1. Make the Dough

Warm the milk until just lukewarm (not hot). Stir in the sugar and yeast and let sit for 5–10 minutes, until foamy.

In a large bowl or stand mixer, combine the flour and salt. Add the yeast mixture, egg (if using), and softened butter. Mix until a soft dough forms, then knead for 8–10 minutes (or 5–6 minutes in a stand mixer) until smooth and elastic.

Transfer to a lightly greased bowl, cover, and let rise in a warm spot for 1–1½ hours, or until doubled in size.

2. Prepare the Sticky Pecan Topping

Toast the pecans at 350°F or 175°C for 5–7 minutes until fragrant. This is optional but I recommend for extra toasty flavour. Set aside.

In a saucepan over medium heat, melt the butter. Stir in brown sugar, maple syrup, milk, and salt. Cook for 2–3 minutes until smooth and glossy (no need to boil).

Pour the caramel mixture into a generously greased baking dish or cake pan. Sprinkle the toasted pecans evenly over the top. Set aside.

3. Make the Filling

In a small bowl, mix the butter, brown sugar, cinnamon, and salt. Set aside.

4. Assemble the Giant Bun

Once the dough has risen, roll it out on a lightly floured surface into a large rectangle (about 12x18 inches).

Spread the softened butter sugar cinnamon mixture evenly over the dough. 

For one giant sticky bun, cut the dough into strips and then begin to roll the first strip into a bun, continually adding on the next strip to make it bigger and bigger. Place the entire spiral on top of the pecan topping.
(Alternatively, slice into individual buns and arrange them in the pan.)

Cover and let rise for another 30–45 minutes, until puffy.

5. Bake

Preheat the oven to 350°F or 175°C. 

If you are making the eggless version this is your time to add the cream all over the buns to allow to soak while baking to provide the super soft texture.

Bake for about 25–35 minutes. The center should be fully baked and fluffy.

6. Flip & Serve

Let the bun rest for 10 minutes, then carefully invert onto a serving plate while still warm. Scrape any extra pecan topping from the pan and spoon it over the bun.

Serve warm, preferably with coffee and zero distractions.

Tips for Success

• Toast your pecans—it makes a huge difference in flavour

• If baking ahead, warm gently before serving to revive the gooey topping

• This recipe is easy to make with or without eggs - just remove the egg and make sure to soak your buns in cream for the same tenderness. 

This giant pecan sticky bun is everything a cozy bake should be: soft, sticky, buttery, and unapologetically indulgent. Whether you slice it for guests or pull it apart with your hands, it’s the kind of recipe that becomes a tradition.

If you make it, don’t forget to enjoy it warm—and maybe save a piece for later (or not).

Happy baking