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–+ servings

Sourdough Sticky Buns Recipe

Indulge in the ultimate sourdough sticky buns, featuring toasted pecans and an incredible brown sugar caramel glaze. These buns elevate the classic cinnamon roll, offering ultra-flavorful, ooey-gooey goodness that's worth every bit of effort.
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Prep Time 1 hour
Cook Time 20 minutes
Proofing Time 21 hours 30 minutes
Total Time 22 hours 50 minutes
Servings: 12 buns
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Sweet Levain
  • 45 g whole milk cold from the fridge
  • 45 g active sourdough starter
  • 45 g bread flour
  • 10 g sugar
Main Dough
  • 550 g bread flour
  • 90 g sugar
  • 10 g salt
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 250 g whole milk cold from the fridge
  • 100 g eggs two medium-sized eggs
  • 145 g sweet levain
  • 110 g unsalted butter softened
Cinnamon Filling
  • 100 g unsalted butter softened
  • 100 g white sugar
  • 100 g dark brown sugar
  • 15 g cinnamon 2 tbsp
Caramel Glaze
  • 110 g unsalted butter
  • 110 g dark brown sugar
  • 50 g maple syrup or honey
  • salt to taste
Toppings
  • 175 g pecans

Method
 

Sweet Levain
  1. Combine the active sourdough starter, cold milk, bread flour, and sugar in a bowl. Stir until mixed. Cover and allow to rest in a warm place for 4 hours.
Main Dough
  1. Gather all the ingredients. In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, sugar, salt, cinnamon, nutmeg, cold milk, eggs, and sweet levain. Mix on medium speed until a dough forms. Cover the bowl and let it rest for 30 minutes.
  2. Resume mixing on medium speed for about 10 minutes.
  3. Gradually add the softened butter, one cube at a time, to the dough.
  4. Once all the butter is incorporated, continue kneading on medium speed for 15-25 minutes, or until the dough passes the window-pane test.
  5. Transfer the dough to a clean bowl and allow it to proof in a warm place (around 78°F/26°C) for two hours.
  6. After the initial proof, move the dough to the fridge to cold-proof for at least six hours.
Cinnamon Filling
  1. In a bowl, mix the softened butter, white sugar, dark brown sugar, and cinnamon with a fork until a spreadable paste forms. Keep at room temperature until ready to use.
Caramel Glaze and Toppings
  1. In a small pot, combine the unsalted butter, dark brown sugar, and maple syrup or honey. Bring the mixture to a simmer while stirring. Once everything is melted and combined, remove from heat and add salt to taste.
  2. Lightly toast the pecans in a dry pan over medium heat for a few minutes.
  3. Pour the caramel glaze into the bottom of a 13×10 baking pan and sprinkle with the pecans (chopped if desired). Allow the mixture to cool for 10-15 minutes.
Shape
  1. Place the dough on a lightly floured surface.
  2. Roll the dough into a 19x12in/50x30cm rectangle using a rolling pin.
  3. Spread the cinnamon filling evenly over the dough.
  4. Starting from the long side, tightly roll up the dough. Trim the edges, then cut the roll into 1.5-inch/4 cm pieces using a sharp knife or floss, yielding 12 buns.
  5. Arrange the buns in the prepared 13×10-inch/25x34cm baking pan, on top of the caramel and pecans.
  6. Cover the pan with plastic wrap and let the buns proof at around 78°F/26°C for 9-12 hours, or until doubled in size.
Bake
  1. Preheat the oven to 355°F/180°C.
  2. Bake the sticky buns for 18-20 minutes until golden brown. Allow to cool for 10 minutes, then invert the buns onto a serving tray to reveal the caramel-pecan topping.

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