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 day!
Servings: 12 buns
Calories: 396kcal
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.
Nutrition
Calories: 396kcal | Carbohydrates: 47g | Protein: 4g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 213mg | Potassium: 129mg | Fiber: 2g | Sugar: 27g | Vitamin A: 512IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 1mg