Sourdough sticky buns
Homemade sourdough sticky buns are fluffy rolls filled with a buttery cinnamon mixture and topped with rich caramel and pecans. You can prepare them the night before and let them rise overnight so that you can enjoy them for breakfast the following morning!
Why you will love this recipe
- Soft, pillowy buns with a sweet caramel topping that are perfect for breakfast or as a quick snack on the go.
- You don't have to throw away your sourdough discard!
- You can freeze them to enjoy later. Bake them as single servings, then wrap each individually before placing them in the freezer!
- Let the dough ferment overnight. This allows the dough to develop the best texture and flavor!
Ingredient notes
Sourdough starter: To make these sticky buns, we use an active sourdough starter instead of yeast. Incorporating sourdough discard adds a subtle tangy flavor to the dough. While some believe that sourdough results in a denser texture, this largely depends on how active your starter is.
It all begins with creating a sourdough starter. You can make one from scratch, and in about a week, you'll have your own bubbly starter! If you're not feeling confident or don't want to wait, you can often purchase a sourdough starter from your local bakery or online.
Brown sugar: This is my secret ingredient! Most recipes call for granulated sugar, but adding brown sugar to the filling and dough adds a rich caramel flavor.
Eggs: Eggs, particularly the egg yolk, contribute fat to the dough, resulting in a super soft and pillowy texture. However, if you want to make these sourdough sticky buns vegan or if you can't eat eggs, like my daughter, you can easily omit them or replace the egg with ¼ cup of applesauce.
Pecans: You can't make sticky buns without pecans! In fact, the main difference between sticky buns and cinnamon buns is the nuts on the bottom of the dish. I like to use whole pecans, but chopped nuts will work, too.
Maple syrup: To create a rich caramel topping, I use a combination of unsalted butter, brown sugar, and maple syrup. This combination not only enhances the caramel flavor but also prevents the sugar from crystallizing. If you prefer not to use maple syrup, you can substitute it with honey.
How to make sourdough sticky buns
You can make sourdough sticky buns in one day, but if you want to eat them for breakfast, it's best to start the night before. The dough should be really sticky so I recommend using a stand mixer to make the dough. When the dough is ready cover it with plastic wrap and let it stand on the counter to proof overnight.
The next morning, your dough should've doubled in size. Start by making your caramel sauce and let that cool before continuing the recipe. When the caramel has cooled, place your dough on your counter and roll it into a rectangle about ½ inch thick.
Once your dough has the right shape, spread the cinnamon filling over it, then roll it up to form the rolls.
To make your life easier and to create perfect round buns, I like to cut them with a piece of thread.
Once the caramel sauce has cooled, place the buns on top to rise for another three hours. You can also do this in advance by letting them rise in the fridge. The cold temperature slows the rising process, so you don't have to worry about overproofing the dough.
Once your sourdough sticky buns are nice and fluffy, it's time to bake them in a preheated oven. This will take about 30 to 35 minutes. After baking, let them cool for a few minutes, but make sure to remove them from the dish, as the caramel will set once it cools.
Bakers schedule
My tips for the best sourdough sticky buns
- Prepare the dough the night before and let it ferment overnight so you can have them for breakfast!
- Use a kitchen scale. I know I keep repeating myself, but using a kitchen scale instead of cups ensures more accurate measurements, giving you perfect buns every time.
- Make sure to use room-temperature ingredients. Room-temperature ingredients, especially the eggs, make it a lot easier to incorporate them.
- Feed your starter ahead of baking. For the softest, fluffiest sourdough sticky buns, you want your starter to be as active as possible; that is why I always feed mine a few hours before I start.
- Let the dough ferment overnight for extra soft and pillowy sourdough sticky buns. This will help to achieve the best flavor and texture!
Frequently asked questions
Sticky buns feature a rich caramel topping and pecans, while cinnamon rolls are topped with cream cheese frosting and do not contain nuts.
Absolutely! Replace the dairy with a plant-based variety and leave out the egg to make these sourdough sticky buns vegan!
Yes, you can, but I recommend using a different recipe if you prefer not to use sourdough.
Storage
You can store your sourdough sticky buns at room temperature for up to three days or in the freezer for up to six months. When you're ready to enjoy them, take them out of the freezer and let them thaw on the counter. You can then warm them up in a preheated oven or microwave.
More cinnamon roll recipes
Sourdough sticky buns
Equipment
- 1 9-inch baking pan
Ingredients
The dough
- 2 cups all purpose flour
- ¼ cup brown sugar
- 1 teaspoon salt
- ½ cup sourdough starter
- 1 egg
- ½ cup milk
- ½ stick unsalted butter softened
The caramel topping
- 1 stick unsalted butter
- ½ cup dark brown sugar
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 cup pecans
The cinnamon filling
- ½ cup dark brown sugar
- 2 teaspoons cinnamon
- 4 tablespoons unsalted butter
Instructions
Day one: Prepare the dough
- Add the flour, sugar, and salt to your stand mixer.
- In another bowl, mix the egg, milk, and sourdough starter until you have a smooth mixture.
- Pour the wet ingredients into the dry ingredients and mix until you have a smooth mixture.
- While mixing, add the butter until all the butter is incorporated into the dough.
- Keep beating the dough for another 8-10 minutes until the sides of the bowl are clean and you have a smooth, sticky dough.
- Cover the bowl with plastic wrap and let the dough ferment on the counter overnight. This will give the dough enough time to double in size.
Day two: Shape and bake the sourdough sticky buns
- Make the caramel: Add the butter to a saucepan and let it melt on low heat.
- Once the butter is melted, add the maple syrup, vanilla, cinnamon, and butter and bring it to a boil.
- When it starts to boil, turn down the heat and let it simmer for a few minutes until the sugar has dissolved.
- Pour the caramel into your baking pan, then evenly distribute the pecans over the bottom.
- Set your baking pan aside to cool while preparing your buns.
- Roll out your dough into roughly ½ inches thick and 12 inches wide rectangle.
- Spread your softened butter on top of the dough but make sure to stop ½ inch from the edges.
- Mix the sugar and cinnamon together and divide it over the butter.
- Roll up the dough and cut it into 2-inch thick buns.
- Place the puns on top of the caramel and cover it with plastic wrap to rise for another three hours.
Baking the sourdough sticky buns
- Preheat your oven to 350 F (180 C).
- Place the baking pan in the center of the oven and bake for 30-35 minutes until the buns are golden.
- Remove the buns from the oven and let them cool for a few minutes before removing them from the pan.
I loved loved this recipe. So delicious and comforting. I served them for a brunch I hosted and everyone raved about them. Thank you for the great recipe!
Carmel and pecans, say no more!
I have never made sourdough buns before so second guessed every minute, but handsdown your recipe is spot on.
Oh my, these sourdough sticky buns were so so good! I adored the caramel with nuts underneath, going all gooey and delicious. And really appreciated the trick with the string. I didn't know that one!