Sourdough Sticky Buns Recipe (The Best Sticky Rolls)
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There’s just something magical about pulling a pan of these Sourdough Sticky Buns out of the oven — golden, soft, and bubbling with rich caramel and toasted pecans. Each bite is perfectly sweet, sticky, and melt-in-your-mouth tender, with that signature sourdough flavor that makes them extra special.
Just like my Sourdough Cinnamon Rolls, they’re the ultimate holiday treat, but now topped with a buttery, sweet homemade caramel sauce! Comforting, cozy, and so good you’ll find yourself sneaking just one more piece. Whether you serve them on Christmas morning or a slow winter weekend, these sticky buns are guaranteed to steal the show.
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Why You’ll Love This Recipe:
Sourdough Flavor and Light Texture
The active sourdough starter gives these sourdough caramel rolls a mild tang and a soft, airy crumb. And the rich caramel topping adds flavor and keeps each roll satisfying. If you’ve made Sourdough Cinnamon Rolls before, you’ll recognize the same pillowy texture, but these buns feel even more indulgent thanks to the sticky caramel and pecan topping.
Prep Ahead, Bake When You Want
Shape the rolls and refrigerate overnight, then pull them out in the morning to rise a little before baking. They rise beautifully in the oven, giving you tender, moist rolls with a sticky caramel topping, similar to my sticky Sourdough Monkey Bread!
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Bread Flour – For the fluffiest Sourdough Sticky Rolls, I recommend using bread flour. The higher protein content in the flour gives the sticky bun dough a better rise, which in turn results in a softer and chewier cinnamon roll. All-purpose flour? Yes, you can use that too.
- Milk – I like using whole milk, though almond, oat, or soy milk work as well.
- Active Sourdough Starter – A bubbly and active starter will give you the best rise for this sticky bun recipe.
- Dark Brown Sugar – Unlike light brown sugar, dark brown sugar has a richer, almost caramel-like flavor, which is to die for in these sticky buns! However, light brown sugar can be used as a substitute.
- Egg: Adds richness and helps the dough turn out soft and fluffy. Use a room-temperature egg so it mixes in evenly with the other ingredients.
Filling
- Unsalted Butter – For easy spreading, be sure to use softened butter at room temperature.
- Dark Brown Sugar – Light brown sugar can be used as a substitute.
Caramel Topping
- Butter – If you use salted butter, reduce the salt to 1 gram (¼ teaspoon).
- Dark Brown Sugar – Again, light brown sugar can be used as a substitute.
- Honey – Traditionally, this sticky topping is made using corn syrup. I prefer honey; it still gives this topping sweetness and, of course, its stickiness. You can also use real maple syrup.
- Heavy cream – Half and half works very well, if that’s what you have. The caramel will be slightly less rich but still creamy and smooth. Otherwise, evaporated milk gives a nice creamy consistency, though with a slightly different flavor. Coconut cream is a delicious non-dairy option, but it will not be quite as thick and luscious.
- Pecans- If you’re not into pecans, you can use chopped walnuts instead.
Baking Time For Sourdough Sticky Buns
|
Time |
Process |
|---|---|
DAY 1 | |
|
4:00 PM |
Mix the dough |
|
10:00 PM |
Shape and place unbaked rolls in the fridge |
DAY 2 | |
|
6:00 AM |
Second rise |
|
9:00 AM |
Bake |
Make-ahead Option
If you are looking to prepare these Sourdough Sticky Buns the night before or a week in advance and bake them the following morning, here are some tips:
Next Day Bake Options:
Option 1:
For the best results, prepare the dough and shape the sticky rolls the night before, then pop the covered baking dish into the fridge overnight. Pull out the unbaked rolls before baking to allow them to rise and get fluffy in a warm place. In my 70 degree F kitchen, this took about 3-4 hours.
Option 2:
Alternatively, you can allow your dough to bulk ferment, then once it has doubled in size, cover the dough and place it in the fridge. The following morning, shape the dough into rolls and allow them to complete their second rise in a warm place. In my 70 degree F kitchen, again this took about 3-4 hours.
Freezer Options
Option 3:
You can also prepare the dough up to a week in advance! Allow the dough to complete its bulk ferment, then shape the sticky rolls and place them on a parchment paper lined baking sheet. Cover the baking sheet with plastic wrap and place the rolls into the freezer until they are frozen solid, about an hour. Remove the sticky rolls from the baking sheet and place them into a freezer-safe bag and keep in the freezer for up to a week.
If you keep the rolls in the freezer longer than a week, I notice they don’t rise as well on their second rise.
The night before you’re ready to bake, place the frozen sticky buns in a greased 2 qt. baking dish, cover with plastic wrap and place it in the fridge overnight. The following morning the dough should be thawed. Leave the rolls in a warm place to complete their second rise. Once they have rise and puffed up, bake as normal.
**Since this is an enriched dough, dough rise can take longer. The rise time will also depend on the temperature of your kitchen. A cooler kitchen will have a longer bulk fermentation and final rise, while a warmer kitchen will be quicker. Bake as usual.
How to Make Sourdough Sticky Buns
- In the bowl of a stand mixer, prepare the dough. Add the active starter, dark brown sugar, warm milk, melted butter, and egg. Whisk until combined.
- Next, add the bread flour and salt, then knead on low (this time with a dough hook attachment) until fully combined. Turn the mixer to medium speed and continue to knead for 5 minutes.
- Place the dough in a straight-edge bowl, cover and let it double in size.
- Just before shaping the dough, add the chopped pecans in a baking dish. Set aside. To prepare the caramel topping, add all of the remaining ingredients to a small saucepan. After a short simmer, pour the caramel over the pecans. Set aside.
- Roll out the dough with a rolling pin. Then, spread the butter and sprinkle the cinnamon brown sugar over the top of the dough.
- Cut the dough into 9 even pieces using a pizza cutter.
- Roll each piece of dough, then place them on top of the pecan-caramel topping.
- Cover and leave the rolls to puff up for the second rise (final proof).
- Just before baking, pour warm heavy cream on top of each bun. Bake at 350 degrees F for 45-50 minutes or until the internal temperature reaches 190°F.
- Leave the buns to cool slightly before inverting them. Serve warm and enjoy!
How to Store:
Give the baked rolls a few minutes to firm up so the caramel stays soft but doesn’t run off. This keeps the rolls from sticking when you flip them out of the baking pan.
For short-term storage, cover the pan loosely with plastic wrap or a lid for a day or two.
And for longer storage, wrap each roll individually in plastic or foil and freeze for up to a month. Reheat in the oven at 300°F for 5–10 minutes or in the microwave for 20–30 seconds to bring back that soft, slightly sticky texture.
FAQs
Cover the pan loosely with foil for the last 10–15 minutes of baking. This keeps the tops from getting too dark while the centers finish cooking. The rolls in the middle often take a little longer to bake than the ones on the edges.
It’s important to allow your dough to complete it’s second rise, otherwise the rolls will bake up dense and gummy.
Absolutely! Chopped walnuts work well and give a similar crunch. You can also leave out the nuts entirely if you prefer a smoother caramel topping. If you change or leave out the nuts, just make sure the caramel still spreads evenly across the bottom of the pan so the rolls bake evenly and don’t stick.
Sourdough Pecan Sticky Buns Recipe
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Equipment
- medium pot
- Pizza Cutter
- 2 qt baking dish
Ingredients
Dough
- 100 grams active sourdough starter 1/3 cup
- 30 grams dark brown sugar *see notes 2 Tablespoons
- 175 grams warm milk 3/4 cup
- 57 grams unsalted butter, melted 4 Tablespoons
- 1 large egg room temperature
- 370 grams bread flour 2 1/2 cups + 2 Tablespoons
- 5 grams salt 3/4 teaspoon
- 60 grams heavy cream, warm ( just before baking* ) 1/4 cup
Filling
- 57 grams unsalted butter, softened 4 Tablespoons
- 150 grams dark brown sugar ¾ cup, packed
- 12 grams ground cinnamon 5 teaspoons
Caramel Pecan Topping
- 85 grams unsalted butter 6 Tablespoons
- 150 grams dark brown sugar ¾ cup, packed
- 60 grams honey 3 Tablespoons
- 90 grams heavy cream ⅓ cup + 1 Tbsp
- 2 grams vanilla extract 3/4 teaspoon
- 1 gram salt 1/4 teaspoon
- 90 grams chopped pecans 3/4 cup
Instructions
MIX DOUGH
- Add active starter, dark brown sugar, warm milk, melted butter, and egg to the bowl of a stand mixer with the paddle attachment.Be sure that the milk isn’t boiling (no hotter than 120 F) – this could kill the starter and prevent the dough from rising.100 grams active sourdough starter, 175 grams warm milk, 30 grams dark brown sugar *see notes, 57 grams unsalted butter, melted, 1 large egg
- Mix on low speed until the ingredients are mixed thoroughly.
- Switch the paddle attachment with the dough hook attachment. Then, add the bread flour and salt. Mix on low speed until all of the dry ingredients have been incorporated. Stop to scrape the sides of the bowl with a rubber spatula, if needed. Continue to knead the dough for 5 more minutes at medium speed.This dough can also be kneaded by hand. Increase the knead time to 10-15 minutes or until it passes the window pane test.370 grams bread flour, 5 grams salt
- Remove the dough from the bowl and place in a lightly greased straight-edge bowl.
- For the first rise, cover the bowl with plastic wrap, or a reusable shower cap and let the dough rest in a warm spot to double in size. In my 70 degree F kitchen this took about 6-7 hours. The rise times can vary depending on the temperature of your kitchen. The warmer your kitchen, the faster the dough will rise. The opposite is true for cooler kitchens.
CARAMEL
- Just before the dough has doubled in size, grease a 2 quart or 9×13 baking pan. Spread the chopped pecans in an even layer. Set aside.90 grams chopped pecans
- Now prepare the caramel base. Combine the rest of the caramel ingredients in a small saucepan over medium heat. Continue to stir until the butter has melted, then bring to a simmer. Simmer for 2 minutes, while continuing to stir. Remove the caramel from the heat, then pour over the pecans. Set aside.150 grams dark brown sugar, 60 grams honey, 90 grams heavy cream, 2 grams vanilla extract, 1 gram salt, 85 grams unsalted butter
SHAPE
- Once the dough has doubled in size, remove the dough onto a lightly floured work surface. With a rolling pin, shape the dough into a 16 inch by 12 inch rectangle.
- Spread the softened butter over the entire surface of the dough.57 grams unsalted butter, softened
- In a small bowl, stir together dark brown sugar and ground cinnamon. Then, sprinkle the cinnamon sugar mixture on the entire surface of the dough.12 grams ground cinnamon, 150 grams dark brown sugar
- Using a pizza cutter, slice the dough into 9 even stripes (1 ¾ inches wide), then roll each into a roll for a more polished look.
- Place the Sourdough Sticky Buns on top of the sticky topping, about 1/2 – 1 inches apart.
- Cover with plastic wrap and let rise for a second time until they have noticeably grown and look puffy. This took about 2-3 hours in my 70 degree F kitchen. The warm caramel topping helps to speed up the second rise.
- Not ready to bake these on the same day? No worries! Cover the shaped rolls with plastic wrap and store them in the fridge overnight. Before you’re ready to bake the sticky rolls, pull them out of the fridge and allow them to rise. This will take longer, since the dough is cold from the fridge. I like to place them in my OFF oven with just the light on. This creates a nice toasty spot for them to rise. This took about 3-4 hours.
BAKE
- Preheat the oven to 350 degrees F. Just before baking, pour warmed heavy cream over the Sourdough Sticky Buns. The extra moisture from the heavy cream will keep the sticky buns extra soft while baking.60 grams heavy cream, warm ( just before baking* )
- Place the baking dish on top of a baking sheet, just in case the caramel topping bubbles over, and bake the Sourdough Sticky Rolls for 40-50 minutes or until the tops are golden brown and the internal temperature is 190 degrees F. Take the temperature of the rolls in the middle, as they take longer to bake than the buns on the edge. If the tops start to brown too quickly, cover with foil and continue to bake.
- Remove from the oven and place the sticky rolls on a wire rack to cool slightly, about 10 minutes. This helps the caramel to thicken slightly so it doesn't all run off the buns.
- While using oven mitts, carefully invert the pan onto a large serving platter. Serve warm and enjoy!
Notes
Ingredients & Substitutions
- Bread Flour – For the fluffiest Sourdough Sticky Rolls, I recommend using bread flour. The higher protein content in the flour gives the sticky bun dough a better rise, which in turn results in a softer and chewier cinnamon roll. All-purpose flour? Yes, you can use that too.
- Milk – I like using whole milk, though almond, oat, or soy milk work as well.
- Active Sourdough Starter – A bubbly and active starter will give you the best rise for this sticky bun recipe.
- Dark Brown Sugar – Unlike light brown sugar, dark brown sugar has a richer, almost caramel-like flavor, which is to die for in these sticky buns! However, light brown sugar can be used as a substitute.
- Egg: Adds richness and helps the dough turn out soft and fluffy. Use a room-temperature egg so it mixes in evenly with the other ingredients.
Filling
- Unsalted Butter – For easy spreading, be sure to use softened butter at room temperature.
- Dark Brown Sugar – Light brown sugar can be used as a substitute.
Caramel Topping
- Butter – If you use salted butter, reduce the salt to 1 gram (¼ teaspoon).
- Dark Brown Sugar – Again, light brown sugar can be used as a substitute.
- Honey – Traditionally, this sticky topping is made using corn syrup. I prefer honey; it still gives this topping sweetness and, of course, its stickiness. You can also use real maple syrup.
- Heavy cream – Half and half works very well, if that’s what you have. The caramel will be slightly less rich but still creamy and smooth. Otherwise, evaporated milk gives a nice creamy consistency, though with a slightly different flavor. Coconut cream is a delicious non-dairy option, but it will not be quite as thick and luscious.
- Pecans- If you’re not into pecans, you can use chopped walnuts instead.
Perfectly soft, gooey and a crunch from the pecans. YUM! This will make for a delicious holiday morning breakfast!
what a great recipe! these were delightful and so fun to try.