Do you have a sweet tooth? This guide will walk you through making our finger-licking-good Maple Sticky Buns. Are you ready to fill your house with the sweet cinnamon aroma?

Yield: 8 sticky buns
Preparation Time: About 3.5 hours (including rising time)
Baking Time: About 35 minutes





  • 1 tsp (5mL) dry yeast
  • 2 Tbsp. (30mL) lukewarm water
  • 2 3/4 cups (675mL) all purpose flour
  • 1 tsp (5mL) salt
  • 1 cup (250mL) milk
  • 1 egg
  • extra flour, for working dough


  • ½ cup (125mL) butter
  • 1/4 cup (50mL) brown sugar
  • 2 Tbsp (30mL) maple syrup
  • 1/4 cup (50mL) chopped pecans
  • 1 Tbsp (15mL) butter, to grease pan


  • 1/4 cup (50mL) brown sugar
  • 1 tsp (5mL) cinnamon
  • 2 Tbsp (30mL) soft butter
  • 3/4 cup (175mL) raisins


  • measuring cups and spoons
  • liquid measuring cup
  • 3 small bowls
  • large bowl
  • rolling pin
  • small pot
  • rubber spatula
  • 20cm (8″) baking pan (round or square)
  • wooden spoon
  • plastic wrap
  • sharp knife or pastry cutter
  • dinner plate


1. Measure the lukewarm water. Dissolve the yeast in the water.

2. Measure the flour and put in a large bowl. Make a well in the flour.

3. Sprinkle the salt around the edge of the flour.

4. Pour the water and yeast in the well. Add the milk.

5. Crack the egg into a small bowl then pour into the well.

6. Mix the liquids with the flour until a dough starts to form.

7. Put the dough on a lightly floured work surface. Flour your hands and knead the dough about 10 minutes, until the dough is soft and smooth. Add flour when needed so the dough doesn’t stick but the dough will be moist.

8. Wipe out the large bowl, then put a few drops of vegetable oil in it.

9. Put the ball of dough into the bowl, swish it around then flip it over. Cover the bowl with plastic wrap or a tea towel and put it in a warm place to rise for about 1 ½ hours. The dough will double in size.

10. Grease baking pan with 1 Tbsp (15mL) butter.

11. Put the pecans in a Zip-lock bag, press the air out and seal. Gently press on the bag with the bottom of a pot to break the nuts into pea-sized pieces. Put in a small bowl.

12. While the dough is rising, melt the syrup ingredients together in a small pot: the butter, brown sugar and maple syrup. Melt until smooth and glossy then pour into the greased baking pan. Press the pecans into the syrup. Put aside for now.

13. When the dough has risen, place the dough on a well-floured work surface. Pat it out into an oval, then with a rolling pin, roll it into a rectangle 30cm x 25cm. Let rest 5 minutes.

14. Spread the soft butter for the filling on the dough rectangle, leaving a 3cm border along one long edge.

15. Sprinkle with the brown sugar, cinnamon and raisins.

16. With the long side facing you and the long side without any butter farthest away from you, roll the rectangle up tightly. Pinch the seam together with your thumb and forefinger. Pinch it again.

17. Cut into 8 equal pieces using a sharp knife.

18. Place the buns, cut side up into the pan with the syrup. Place the buns side by side.

19. Cover loosely with plastic wrap or tea towel and let rise for about 1 hour, or until almost doubled.

20. Preheat the oven to 175C (350 F).

21. Place the pan on a parchment-lined baking sheet and bake for about 35 minutes, until golden brown on top.

22. Remove from the oven and cool for 5 minutes, then run a knife around the side of the pan to loosen the rolls. Put a plate on top of the pan. Using hot mitts, carefully flip the pan and plate over. The top of the buns will have a gooey syrup on top. Scape any syrup left in the pan and put it on top of the buns. Be careful, the syrup will be hot.

23. Eat warm and lick the gooey syrup off of your fingers.





Gather your ingredients.

Start by measuring 1tsp of dry yeast and add it to 2Tbsp of lukewarm water, mix then set aside for now.

Accurately measure 2 x 3/4 cups of all purpose flour and 1tsp of salt into a large bowl, then make a well in the middle using your fist.

Add the rest of wet ingredients for bread (milk, egg and yeast mixture), form a “shaggy mass.”

Once the dough is mostly together, use a pastry scraper to scrap all the bits out onto a floured work surface. Knead until smooth, about 10 minutes.

Place the dough back in the bowl, drop a few drips of vegetable oil and swish it around inside the bowl, cover with plastic wrap and rest for about 1 1/2 hours.

Butter the baking dish, make sure you get the all the corners and edges.

Place pecans inside a plastic bag, and then gently crush using the bottom of a pot.

Measure 1/4 cup of brown sugar and place inside the pot.

Add 1/2 cup of butter & 2 Tbsp of maple syrup to the pot, and turn the heat on.

When the mixture is melted and glossy, carefully pour into the buttered baking dish, use a spatula to get every last drop! Then press the pecans into the syrup, careful, it’s hot!

Dough has risen! Place on a floured counter, and form into an oval, then using a roller, form into a rectangle, about 13″x10″. Butter the dough.

Place cinnamon, raisins and brown sugar on the dough.

Tightly, roll away from you, pinch the seam using your thumb and index finger.

Cut into 8 pieces.

Place the buns in pan on top of the sticky mixture. Cover and let rise again for 30 minutes.

Cook for around 35 minute until brown on top. Let it cool for 5 minutes before next step.

Gently place a plate on the rolls, then using hot mitts, carefully flip the pan & plate together. Slowly lift off the pan, and let the hot syrup drip on top of the buns.

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