Sourdough Sticky Buns

Sourdough sticky pecan buns on a wooden board with 3 sticky buns turned upside down to see the swirl.

5 from 1 vote

These Sourdough Sticky Buns have soft and fluffy buns that are filled with a sweet cinnamon filling and topped with a rich caramelized glaze with crunchy pecans. They are sweet, gooey, and irresistibly decadent!

Prep Time20

Cook Time40

Rise Time9

Total Time10

Course: Breakfast

Cuisine: American

Servings: Sticky Buns

Author: Emily Christensen

Equipment

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 9x13 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 9x13 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