Pull-Apart Maple Pecan Sticky Buns - Kraft Recipes Top
Comida Kraft
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Pull-Apart Maple Pecan Sticky Buns

Prep Time
Total Time

20 servings

Hints of maple syrup and cinnamon lead you to the creamy cream cheese centers of these decadent sticky buns. Fun to pull apart and eat, these are sure to be a huge hit!

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What You Need

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Make It

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  • Heat oven to 400°F.
  • Sprinkle nuts onto bottom of 12-cup fluted pan or 10-inch tube pan sprayed with cooking spray. Melt 2 Tbsp. butter in small microwaveable bowl. Stir in syrup; drizzle over nuts in pan.
  • Melt remaining butter. Mix sugar and cinnamon in shallow dish. Separate dough into 20 biscuits; flatten each to 1/4-inch thickness. Roll cream cheese cubes in cinnamon sugar until evenly coated; place 1 on center of each biscuit. Gather up sides of dough to enclose filling; press edges together to seal. Roll each into ball; dip top in remaining butter, then in remaining cinnamon sugar. Arrange half the balls, cinnamon sugar-sides up, in prepared pan. Repeat with remaining balls to form second layer. Top with any remaining butter and cinnamon sugar.
  • Bake 30 min. or until golden brown. Cool buns in pan 1 min.; invert onto serving plate. Remove pan. Top buns with any remaining nuts in pan; cool slightly.

Special Equipment Needed

Size Wise

Since these tasty buns serve 20, they make a great addition to your next brunch. And their built-in portion control makes them extra convenient.

How to Store

Wrap leftover buns in foil, then refrigerate to enjoy the next day.


  • 20 servings

Nutritional Information

Serving Size 20 servings
Calories 250
Total fat 17g
Saturated fat 7g
Cholesterol 25mg
Sodium 400mg
Carbohydrate 24g
Dietary fiber 1g
Sugars 11g
Protein 3g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from These are pretty good. These are pretty good. I would say that I don't care for the cream cheese in them. It doesn't taste great, although I love cream cheese in about anything. Also, surprisingly I can't taste the maple butter much. I used real VT maple syrup, but it kind of cooks into the buns, so they're not very sticky, like I like. Lastly, they didn't cook through very well. They were overdone on top and undercooked in the middle. They taste ok, but not earth shattering. With all these amazing ingredients, I expected more. Still, not bad, I'll eat them up!
Date published: 2007-01-13
Rated 1 out of 5 by from The prep time on this was the first issue I had. The prep time on this was the first issue I had. It said it would take 15 min. so I didn't get it made in time and was late for a party I was going to. I thought there was way to much cream cheese in the middle. I think it would only take 4 oz. of cream cheese for the whole recipie and it needed more cin/sugar in the center. Not too happy with it and this is the last time I make something new to take to a party. Both my husband and I tried it first and I immediately pulled it from the table. I didn't want anybody else to eat it!
Date published: 2009-02-05
Rated 5 out of 5 by from I love this recipe! I love this recipe! My daughter and I made it for a brunch at my church and had several requests for the recipe. We used two packages of extra large butter flavored flaky layer biscuits and halved them so I ended up with 32 balls and just stretched the rest of the recipe a bit. I also used butter flavored Eggo syrup. The buttery syrup and biscuits combine with the cream cheese made for a very rich and sweet treat. I am definitely planning on making this again...and again...and again. :o)
Date published: 2007-09-18
Rated 5 out of 5 by from My office breakfast club loved these! My office breakfast club loved these! The second time I made it for my family, I reduced the butter and sugar (by about half), added a 1/2 tsp. more cinnamon and creamed half the cinnamon-sugar into the cream cheese. I also added a bit more maple syrup to the melted butter before dipping and rolling the balls in the sugar mixture. Being from the south, I also added 1/2 cup more pecans, sprkingling them between and on top before baking. Serve this with coffee and pecan flavored creamer - YUMMY!
Date published: 2007-01-27
Rated 5 out of 5 by from I have made this more than a few times and it always takes a whole lot longer than 15 mins to prep. I have made this more than a few times and it always takes a whole lot longer than 15 mins to prep. Getting everything ready took me like 45 mins but I feel it's worth it anyway. It's also great to make with kids, I made it with my 8 year old neice. The result is very delicious, my husband and sister almost ate the whole thing by themselves. I have also made this with Splenda for baking with no change in taste, but I don't recommend using lower fat cream cheese as it alters the taste too much.
Date published: 2007-09-05
Rated 5 out of 5 by from The first time I made this my daughters didn't want to share. The first time I made this my daughters didn't want to share. So the next time, I made two batches--one for them and one for my single moms group. I changed the recipe slightly since I am mathematically challenged. I use only 1 can of flaky biscuits and separate the 8 biscuits into 16 biscuits. I cut the cream cheese into 16 cubes. This recipe is like the most perfect dessert! I try not to make it too often because it is a temptation I cannot resist...
Date published: 2009-05-04
Rated 4 out of 5 by from I made the recipe according to directions with the first batch. I made the recipe according to directions with the first batch. I am not fond of cream cheese so I made another batch and added melted butter, cinnamon and sugar to the flattened rolls. I then minced the pecans and placed them in the center of the roll and gathered them, and finished them as the recipe stated. I made four batches and took them to church. I received so many compliments and everyone raved about the rolls. Easy and quick recipe. Linda
Date published: 2007-01-20
Rated 2 out of 5 by from I made these for a church breakfast. I made these for a church breakfast. They were eaten quickly. Pretty tasty. However, I baked them in a fluted pan and the top was overdone while the middle was very doughy. Popped them back in the oven in a pyrex dish for an additional 10-15 minutes. In order to cook the insides, the nuts burned. Required touching up before serving. Prep time is longer than 15 min. Beware a lot of the refridgerated biscuits have quite a bit of trans fat.
Date published: 2007-11-08
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