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These soft and fluffy Sourdough Sticky Buns are stuffed with a sweet cinnamon filling and topped with a rich caramelized glaze and crunchy pecans. They are sweet, gooey, and irresistibly decadent!
If you love Sourdough Cinnamon Rolls, you are going to fall in love with these! Instead of the cream cheese frosting, they have a sweet, sticky caramel pecan sauce that makes them super gooey and delicious. They have warm, comforting flavors that are perfect during the holidays, or anytime of year when you want a sweet treat. If you love these flavors, don’t miss my Sticky Pecan Sourdough Focaccia!
Why you will love this recipe
- Naturally leavened- These Sourdough Sticky Buns are naturally leavened with sourdough starter, no commercial yeast needed.
- Overnight rise- Make them the night before and let them rise overnight so they are easy to bake the next morning.
- Crowd pleaser – These homemade Sourdough Sticky Buns will impress for a holiday party or Christmas brunch. And be sure to also try my Sourdough Gingerbread Scones!
- Addicting sticky glaze – The caramel sauce the sticky buns are baked in is so gooey and delicious, you’ll be going back for more!
Important Ingredients and Substitutions
- Sourdough starter– Use a sourdough starter that has recently been fed, has doubled in size, and is bubbly.
- Flour – I use all-purpose flour, but bread flour would also work for this recipe.
- Butter – You will use butter in the dough, filling, and pecan topping. Use unsalted butter to control the amount of salt, or salted butter works as well.
- Milk – I prefer to use whole milk for the fat content, but you can use whatever type you have on hand. You can replace with full-fat coconut milk for a dairy-free alternative.
- Pecans – The pecans add a nutty crunch that is irresistible! These could be swapped for a different nut like walnuts or removed altogether.
- Maple syrup – Using maple syrup along with the brown sugar helps create the sticky texture and delicious flavor of the pecan layer.
- Cinnamon – Cinnamon is used in the filling of the buns and adds a warm, spiced flavor.
See all the ingredients and amounts in the recipe card below.
How to make Sourdough Sticky Buns
The Night before:
Step 1: In the bowl of a Stand Mixer or large mixing bowl, add the milk, melted butter, egg, sugar, salt, active sourdough starter, and all-purpose flour.
Option 1- Mix in a stand mixer: Mix the dough with a dough hook attachment on 1-2 speed in a stand mixer for 3-5 minutes until the dough pulls away from the bowl and forms a smooth, soft ball.
Option 2- Mix in a bowl: Mix the dough with a danish dough whisk or your hands until the dough begins to come together. Once you can no longer mix it in the bowl, place the dough on a lightly floured work surface and knead for about 5 minutes or until the dough forms a soft, smooth ball.
Step 2: Cover the dough and let it rise covered overnight in a warm spot (ideally 70℉-72℉) for 8-12 hours until doubled in size for bulk fermentation.
The next morning:
Step 3: After the dough has doubled in size, melt the butter for the pecan layer in a small saucepan over medium heat, then add the brown sugar, maple syrup, milk, and salt and simmer for 2-3 minutes.
Step 4: Add the pecans to the bottom of a greased 9×13 metal baking pan and then pour the mixture over top and set aside.
Step 5: Punch down the dough and roll it out into a large 12″ x 18″ rectangle on a lightly floured surface with a rolling pin.
Step 6: Spread the softened butter all over the top of the dough. Mix together the cinnamon and brown sugar together in a small bowl. Sprinkle overtop the butter.
Along the long side, cut the dough into 12, 1.5-inch strips using a pizza cutter. Roll each strip up. Alternatively, you can roll up the dough into a log and cut it into 12 equal pieces using a sharp knife or unflavored dental floss.
Step 7: Place the rolls on top of the pecan layer in the 9×13 baking dish.
Step 8: Cover and let the rolls rise in a warm spot for an additional 1-2 hours until puffy.
Step 9: Bake in a preheated 350°F oven for 40 minutes until lightly golden brown.
Step 10: Place a rimmed sheet pan over the pan and flip the pan over while still warm. Serve and enjoy!
Recipe Tips
- Keep your dough in a slightly warm spot to ensure it rises properly. In the winter, I recommend placing the dough in a draft-free warm spot like the oven, microwave or near a vent. You can also use a temperature-regulated dough mat (use code country10 for 10% off) or proofing box to keep it warm. Learn more about tips to keep your dough warm here.
- If your kitchen is warmer than 75°F, you can either leave the dough for less time or reduce the amount of starter to 150 grams.
- Ensure your starter is strong and doubled in size when making this dough. Using a weak starter will result in a dough that won’t rise.
Sample baking schedule
For this recipe, you need to use a sourdough starter that is active and bubbly. For that reason, you will need to give your sourdough starter time to double before making your sticky bun dough.
Here is an example schedule for your timeline for baking your sourdough sticky buns. The timeline can depend on the temperature and the activity of your starter, so your time may vary. This schedule assumes the dough temperature at 70-72°F.
| Step | Time |
| Feed sourdough starter a 1:5:5 ratio (20 grams starter: 100 grams flour: 100 grams water) | Day one: 9 am |
| Mix dough together First rise | Day one: 9 pm |
| Roll out dough and add filling Second rise | Day two: 7 am |
| Bake | Day two: 8:30 am |
How to store the Sourdough Sticky Buns
To store the sourdough sticky buns, cover with plastic wrap or add to an airtight container. They can be stored at room temperature on the counter for 2-3 days. To make them last longer, store them in the fridge. To reheat, add a sticky bun to the microwave until it is warm and gooey. The baked buns can be frozen for 2-3 months.
Recipe FAQ
Enriched doughs, meaning doughs with fats added, typically have a harder time rising, which is why rise times are usually slower. If after your dough sits all night and has not risen at all it is most likely one of two things.
1. Your kitchen was cold so the dough just will take longer to rise. Especially in colder months, I recommend placing the dough in a draft-free warm spot like the oven, microwave or near a vent. If you house is cooler than 68°F I recommend using a a temperature-regulated dough mat (use code country10 for 10% off) or proofing box to keep it warm.
2. Your sourdough starter was not strong enough. You want to make sure your starter is healthy and active and consistently doubling in size with each feeding before using it in a recipe.
To make the sticky buns dairy-free, I recommend using canned full-fat coconut milk in place of the milk and plant-based butter instead of the butter.
Yes, but your rolls will be more tangy. To do this, mix the dough and complete both rises. Once the sticky buns are puffy and fill the pan, refrigerate overnight (no more than 12 hours). In the morning, bake straight from the refrigerator (avoid using a glass pan).
More sourdough sweet roll recipes
Fall Sourdough Recipes
Sourdough Pumpkin Cinnamon Rolls with Vanilla Cream Cheese Icing
Fall Sourdough Recipes
Apple Crisp Sourdough Cinnamon Rolls
Sourdough Bread Recipes
Sourdough Maple Cinnamon Rolls
Spring Sourdough Recipes
Carrot Cake Sourdough Cinnamon Rolls
Tried this Sourdough Sticky Buns or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!
Sourdough Sticky Buns
Ingredients
Levain
- 20 grams active sourdough starter
- 100 grams all-purpose flour or bread flour
- 100 grams water
Cinnamon Roll Dough
- 310 grams milk, room temperature, 1 ¼ cup
- 57 grams butter, unsalted and melted, ¼ cup
- 1 large egg, 50 grams
- 100 grams sugar, ½ cup
- 5 grams salt, 1 teaspoon
- 200 grams active sourdough starter, scant 1 cup
- 650 grams all-purpose flour, 4 ⅔ cup
Filling
- 75 grams butter, softened, ⅓ cup
- 145 grams brown sugar, ⅔ cup
- 8 grams cinnamon, 1 Tablespoon
Pecan layer
- 113 grams butter, ½ cup
- 165 grams brown sugar, ¾ cup
- 75 grams maple syrup, ⅓ cup
- 60 grams milk, ¼ cup
- 3 grams salt, ½ teaspoon
- 220 grams pecans, 2 cups
Instructions
The Day Before
- 10-12 hours before making the cinnamon roll dough, make a levain or feed your sourdough starter and leave it covered at room temperature.20 grams active sourdough starter, 100 grams all-purpose flour or bread flour, 100 grams water
- Once the starter is doubled in size, combine all the dough ingredients in the bowl of a stand mixer (fitted with the dough hook) or a large mixing bowl. If the dough feels too sticky, add a little more flour until it comes together into a cohesive ball.If using a stand mixer, mix on low speed for 3 to 5 minutes until a smooth, soft ball of dough forms.If mixing by hand, stir the ingredients together, then knead on a lightly floured surface for about 5 minutes or until the dough is soft and smooth.310 grams milk, 57 grams butter, 1 large egg, 100 grams sugar, 5 grams salt, 200 grams active sourdough starter, 650 grams all-purpose flour
- Place the dough in a medium-sized bowl or 2-quart straight edge container. Let the dough rise covered overnight in a warm spot (ideally 70℉-72℉) for 8-12 hours until doubled in size.
The Next Morning
- After the dough has doubled in size, melt the butter for the pecan layer in a small saucepan over medium heat, then add the brown sugar, maple syrup, milk, and salt and simmer for 2-3 minutes. Add the pecans to the bottom of a greased 9×13 baking pan and then pour the mixture over top and set aside.113 grams butter, 165 grams brown sugar, 75 grams maple syrup, 60 grams milk, 3 grams salt, 220 grams pecans
- Once the dough is doubled, punch down the dough and roll it out into a large 12″ x 18″ rectangle on a lightly floured surface with a rolling pin.
- Spread the softened butter all over the top of the dough. Mix together the cinnamon and brown sugar together in a small bowl. Sprinkle overtop the butter.75 grams butter, softened, 145 grams brown sugar, 8 grams cinnamon
- On the long side, cut the dough into 12, 1.5-inch strips using a pizza cutter. Roll each strip up. Alternatively, you can roll up the dough into a log and cut it into 12 equal pieces using a sharp knife, bench scraper or unflavored dental floss.
- Place the rolls on top of the pecan layer in the 9×13 baking dish.
- Cover and let the rolls rise in a warm spot for an additional 1-2 hours until puffy.
- Bake in a preheated 350°F oven for 40 minutes until lightly golden brown.
- Place a rimmed baking sheet on top of the baked rolls and flip the pan over. Remove the 9×13 pan and serve the rolls warm.
Notes
Recipe tips:
- Keep your dough in a slightly warm spot to ensure it rises properly. In the winter, I recommend placing the dough in a draft-free warm spot like the oven, microwave or near a vent. You can also use a temperature-regulated dough mat (use code country10 for 10% off) or proofing box to keep it warm. Learn more about tips to keep your dough warm here.
- If your kitchen is warmer than 75°F, you can either leave the dough for less time or reduce the amount of starter to 150 grams.
- Ensure your starter is strong and doubled in size when making this dough. Using a weak starter will result in a dough that won’t rise.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are the best sticky buns I’ve ever made! They are sweet and delicious and topped with a decadent caramel glaze and crunchy pecans. These would be perfect for Christmas morning.