Maple-pecan Sticky Buns

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Marlene York


These are ooey-gooey delish! It's surprising how big it turns out. I think I got the recipe through Pillsbury. I didn't have pecans so I used walnuts (toasted).

I found the directions a little complicated but I set up an assembly line (which took up half the counter). Made the process go a little faster. Once you go through the process, it'll make sense.

Be careful when you remove the buns. The syrup is still runny and VERY hot.


★★★★★ 1 vote

30 Min
30 Min


  • 3/4 c
    pecans, chopped
  • 1/2 c
    unsalted butter
  • 1 tsp
  • 1/2 c
    granulated sugar
  • 1
    8 ounce package cream cheese, cut into 20 cubes
  • 2
    12 ounce packages refrigerated flaky buttermilk biscuits



  1. Preheat oven to 400 degrees.

    Spray tube pan generously with non-stick cooking spray. Place aluminum foil on bottom of pan and set on baking sheet. Sprinkle chopped pecans on bottom. Melt 2 tablespoons butter and mix in syrup. Drizzle over pecans and set aside.
  2. Melt remaining butter and set aside.

    Mix granulated sugar and cinnamon in shallow dish. Set aside. Separate dough into 20 biscuits. Press each to ¼".

    Roll cream cheese cube in sugar-cinnamon mixture. Place 1 cube in center of biscuit, gather up sides of dough to enclose filling. Press edges together to seal. Roll into ball. Dip top of each in melted butter, then in sugar. Arrange half of the balls sugar side up in pan. Repeat process. Drizzle with any remaining butter and sprinkle with any remaining sugar.
  3. Bake 30 minutes or until golden brown. Cool 1 minute in pan and then invert onto plate, scraping any remaining nuts and sauce. THIS WILL BE HOT.

Printable Recipe Card


Main Ingredient: Flour
Regional Style: American
Hashtags: #nuts #cinnamon #buns

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