maple bacon pecan sticky buns
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Maple Bacon and Pecan Sticky Buns with YouTube Video

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My latest YouTube video is about my Maple Bacon and Pecan Sticky Buns! I have made these several times now and just love the soft moist buns and the flavour combination of the maple and brown sugar with a slight spicy kick of chipotle powder. The salty crunch from the bacon and pecan topping is out of this world!

Like my Soft and Fluffy Dinner Rolls, these buns start with a tangzhong. This means that you pre-cook a portion of the flour and milk into a thick paste on the stove before adding them to the rest of your dough ingredients. The resulting texture of the bread is so soft and moist! In the recipe, I use a combination of maple syrup and corn syrup for the liquid sugar. The maple syrup is for taste and the corn syrup keeps the sauce from burning as the sticky buns cook.

I have made these several times for my family and have made them for friends as well. They get rave reviews every time! Below is the video for how to make the sticky buns as well as the recipe.

maple bacon pecan sticky buns
Yields: 12 Servings Difficulty: Medium Prep Time: 4 Hr Cook Time: 25 Mins Total Time: 4 Hr 25 Mins
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Maple Bacon and Pecan Sticky Buns

These sticky buns are made with a tangzhong dough for a soft fluffy bun. The topping of maple, bacon and pecans makes them a wonderful salty-sweet breakfast treat. I’ve also included some optional cayenne or chipotle powder for a gentle spicy kick. The buns can be made as an overnight recipe for those that want fresh-baked sticky buns in the morning. I have put instructions for using a stand mixer, but the dough can be kneaded by hand as well. Adapted from America’s Test Kitchen.


0/27 Ingredients
Adjust Servings
    For the Dough
  • For the Glaze
  • For the Filling
  • For the Topping


0/12 Instructions
  • Combine 23 g (3 tbsp) flour with 113 g (1/2 cup) buttermilk in a medium saucepan. Cook over medium heat until thick. Transfer the cooked flour to the bowl of a stand mixer.
  • Add remaining milk, flour, eggs, sugar, yeast, butter, and salt. Using the dough hook, mix until dough is combined and pulls away from the side of the bowl, about 2-3 minutes.
  • Once the dough has come together, increase the speed to 4 and mix until the dough is smooth and elastic, about 5-10 minutes more. Spray a large bowl with cooking spray and add your dough. Spray the top of the dough and cover with plastic wrap. Let rise in a warm environment until doubled in size about 2 - 2 1/2 hours.
  • For the Glaze
  • Meanwhile combine the brown sugar, maple syrup, corn syrup, butter, cream, salt and chipotle powder, if using, in a small saucepan. Stir over medium heat until combined. Pour over the bottom of a 9x13 inch baking pan. Cover and set aside.
  • For the Filling
  • Combine sugar, cinnamon, allspice and nutmeg and salt in a small bowl. Mix until thoroughly combined. Break up any lumps of sugar with your fingers. Set aside.
  • For assembly
  • Turn the dough out onto a lightly floured counter. Lightly flour the top and roll to a rectangle that is about 1/4 inch/1 cm thick. Brush the surface of the dough with the melted butter. Sprinkle the surface of the dough with the sugar filling, leaving a 3/4 inch/2 cm border at the top. Beginning with the long edge nearest you, tightly roll the dough into a cylinder. Press the seam to seal the dough and roll the dough seam-side down. Using a serrated knife, cut the cylinder into 12 equal pieces. Place the pieces cut side down on top of the glaze in your prepared pan in 4 rows of 3. Cover the pan with plastic wrap.
  • Let dough rise for 8-12 hours in the fridge then remove from fridge and let rise for 1-2 hours until puffy. OR, let rise in a warm environment until the buns are puffy and touch each other, about 1 - 1/2 hours.
  • Preheat the oven to 350F/180C and place a baking stone on the lower-middle rack.
  • Remove the plastic wrap and place the pan on the baking stone. Bake until golden brown and the internal temperature of the dough reads 180F/82 C about 25-30 minutes.
  • Cool in the pan on a wire rack for 10 minutes then invert onto a large rimmed baking sheet or a cutting board. Scrape any glaze from the pan over top of the buns with a rubber spatula.
  • For the topping
  • Combine the brown sugar, maple syrup, cayenne, salt and butter in a small saucepan. Cook over medium heat until combined. Stir in pecans and crumbled bacon.
  • Spoon a heaping spoonful of the topping in the centre of each bun. Continue to cool the buns until just warm, about 10-15 minutes. Pull apart or use a serrated knife to cut the buns apart and serve.

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