Sourdough Pecan Sticky Buns Recipe

Yield: buns

Prep Time: 6

Cook Time: 40

Second Rise: 3

Total Time: 9 40

Sourdough Sticky Buns Recipe – Soft, gooey, and caramel-topped rolls made with active sourdough starter. Prep ahead for a bakery-style buns

5 from 2 votes

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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.

Just before the dough has doubled in size, grease a 2 quart or 9x13 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

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.

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!

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.

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.

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.

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