Sourdough Sticky Buns
These soft, fluffy sourdough sticky buns are topped with a gooey caramel pecan glaze. Made with leftover sourdough starter discard, they’re a perfect treat for breakfast or brunch!
This easy sourdough sticky buns recipe is a family favorite! Topped with a rich caramel pecan glaze, they’re a fun twist on classic sourdough cinnamon rolls.
In our home, these sticky buns are a holiday must-have. On Thanksgiving and Christmas mornings, they fill the kitchen with the heavenly scent of caramel.
The best part? You don’t need a stand mixer; there’s no second rise—just fluffy, delicious buns every time!
Ingredients & Substitutions
- Dough Ingredients: All-purpose flour, sourdough discard, buttermilk or regular milk, a touch of honey or sugar, salt, baking powder, and baking soda for the perfect rise.
- Cinnamon-Sugar Filling: Sweet, buttery goodness made with light brown sugar, cinnamon, and rich unsalted butter.
- Sticky Glaze: A decadent blend of unsalted butter, brown sugar, cinnamon, and crunchy pecans for that irresistible caramelized topping.
How to use Active Starter in this recipe
You can use active sourdough starter for this recipe. Just leave out the baking soda and baking powder. After cutting the cinnamon rolls, let them rise in the skillet at room temperature for 1-2 hours before baking.
How to make Sourdough Sticky Buns
Step 1
- Grate the cold butter into a mixing bowl using a cheese grater. Add the flour and use a bench scraper or pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the sourdough starter discard, buttermilk, honey, and salt with a spatula until well combined. The dough will appear wet and sticky but will firm up as the flour absorbs the liquid as it rests.
- Cover the bowl and let the dough rest at room temperature for 10-12 hours.
Step 2
- Preheat the oven to 375°F (190°C). If you use a shallow baking sheet to bake the sticky buns, place a larger baking sheet on the lower rack to catch any syrup that may spill into the oven.
- Mix the baking powder and baking soda in a small bowl with a fork until there are no visible lumps. Sprinkle the mixture on top of the dough and mix it with your hands.
- Mix the brown sugar and cinnamon in a small bowl and set aside. Melt the butter in a saucepan and set aside to cool.
- Generously flour your work surface and turn the dough onto it. Flour the top of the dough. Roll the dough into a 12" x 24" rectangle with a rolling pin.
- Use a pastry brush to coat the top of the dough rectangle with melted butter.
- Sprinkle the cinnamon-sugar mixture over the surface, leaving a ½-inch border along the edges.
Step 3
- Starting from the long side, tightly roll the dough into a log. Use a bench scraper or sharp knife to slice the log into 12 equal pieces.
- Melt the butter in a small saucepan over low heat. Stir in the sugar and cinnamon, cooking gently until the sugar dissolves.
- Evenly pour the sticky glaze into the bottom of the baking pan, then sprinkle the pecans on top.
Step 4
Arrange the rolls in the baking dish, leaving space between each piece to expand. Bake the cinnamon rolls on the middle rack for 25-30 minutes. You'll know that they are ready when the tops are golden brown.
Step 5
Remove the sticky buns from the oven and let them cool slightly. Line a larger baking sheet with parchment paper and place it, parchment side down, on top of the sticky buns. Carefully but swiftly flip the baking pans over so that the pan with the sticky buns is upside down.
Step 6
Lift off the original baking pan up to reveal the sticky buns. Serve while warm.
How to Flip Sourdough Sticky Buns
Flipping the pan to reveal the pecan-filled sticky buns is definitely the trickiest part of this recipe, but don’t worry—I’ve been there, and I’ve learned a few things from some spills along the way! Here are my top tips to make the flip a success:
Cooling – Let the sticky buns cool for about 10 minutes. They should still be warm, but allowing them to settle briefly makes flipping safer.
Mitts – Use oven mitts with a good grip, especially if your pan is heavy. This will keep it from slipping during the flip.
Serving Tray – I recommend flipping the buns onto a large, lightweight parchment-lined baking pan with a rim. It catches any syrup that may run off and makes cleanup easier.
Speed – The key is to move quickly! A fast flip ensures the rolls stay in place, rather than sliding around.
How to Bake From Frozen
Shape the rolls and place them in a parchment-lined disposable tin. Cover with plastic wrap and foil, then freeze for up to 3 months.
When ready to bake, preheat the oven to 350°F (176°C). Bake the frozen rolls uncovered for 40-45 minutes until golden brown. No thawing needed!
How to Store
Store the sourdough sticky buns in an airtight container at room temperature, where they’ll stay fresh for 2-3 days. Keep them in the fridge for extended storage for 5-7 days.
To reheat, microwave a roll for 15-20 seconds.
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Sourdough Sticky Buns Recipe
INGREDIENTS
For the Dough
- 8 tablespoons (113 g) unsalted butter
- 2 ½ cups (300 g) all-purpose flour
- ⅓ cup (100 g) sourdough discard
- 1 cup (240 g) buttermilk
- 4 teaspoons (25 g) honey
- ¾ teaspoon (4 g) fine sea salt
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (2 g) baking soda
Cinnamon-Sugar Filling
- ¾ cup (150 g) light brown sugar
- 2 teaspoons (4 g) ground cinnamon
- 4 tablespoons (56 g) unsalted butter
Sticky Glaze
- 8 tablespons (113 g) unsalted butter
- ½ cup (100 g) brown sugar
- 1 teaspoon (2 g) ground cinnamon
- 1 cup (110 g) chopped pecans
INSTRUCTIONS
The Night Before
- Mix the dough: Use a box grater to grate 8 tablespoons (113 g) cold unsalted butter into a mixing bowl. Add 2 ½ cups (300 g) all-purpose flour and use a bench scraper or pastry cutter to cut the butter into the flour. Add ⅓ cup (100 g) sourdough starter discard, 1 cup (240 g) buttermilk, 4 teaspoons (25 g) honey, and ¾ teaspoon (4 g) fine sea salt. Mix with a spatula until the ingredients are well incorporated. The dough will appear wet and sticky, but will firm up as the flour absorbs the liquid as it rests.
- Cover the bowl and let it rest on the counter for 10-12 hours. (DO NOT add the baking soda or baking powder. This will be added right before rolling out the dough.)
The Next Morning
- Preheat the oven: Preheat the oven to 375°F (190°C). If you plan to use a shallow baking sheet for the sticky buns, place a larger baking sheet on the lower rack to catch any syrup that may spill into the oven.
- Prepare the filling: Mix ¾ cup (150 g) light brown sugar and 2 teaspoons ground cinnamon in a small bowl and set aside. Melt 4 tablespoons (56 g) of butter in a saucepan and let cool while you roll out the dough.
- Add leavening agents: Mix 1 teaspoon baking powder and ½ teaspoon baking soda in a small bowl with a fork until there are no visible lumps. Sprinkle the mixture on top of the dough and mix it with your hands.
- Roll out the dough: Generously flour your work surface and turn the dough onto it. Flour the top of the dough. Use a rolling pin to roll the dough into a 12" x 24" rectangle.
- Cut out rolls: Use a pastry brush to coat the top of the rectangle of dough with melted butter. Sprinkle the cinnamon-sugar mixture evenly over the surface, leaving a one-half-inch bare strip along the outer edges. Roll the dough into a log shape. Use the bench scraper to cut the dough log into 12 pieces.
- Make the Sticky Glaze: Melt 8 tablespoons (113 g) butter in a saucepan, then stir in ½ cup brown sugar and 1 teaspoon cinnamon. Cook gently until the sugar fully dissolves. Remove from the heat and let it cool slightly.
- Bake: Evenly pour the sticky glaze into the bottom of the baking dish, then sprinkle 1 cup chopped pecans on top. Arrange the rolls in the baking dish, leaving space between each piece to expand. Bake the cinnamon rolls for 25-30 minutes.
- Flip and Cool: Remove the sticky buns from the oven and let them cool slightly. Line a larger baking sheet with parchment paper and place it, parchment side down, on top of the sticky buns. Carefully but swiftly flip the pans over, then lift off the original baking dish to reveal the sticky buns. Serve while warm.
NOTES
-
How to Freeze and Bake: Shape the rolls and place them in a round disposable tin lined with parchment paper. Cover it with plastic wrap and then tightly with foil before freezing for up to 3 months. When you're ready to bake, preheat the oven to 350°F (176°C). Uncover the rolls and bake them for 40-45 minutes or until the tops are golden brown. (There is no need to thaw before baking.)
- Active sourdough starter can be used if desired, but skip adding the baking soda and baking powder to the dough. After cutting the cinnamon rolls out, let rise in the skillet for 1-2 hours at room temperature before baking.
- How to store: Store the sourdough sticky buns in an airtight container at room temperature, where they’ll stay fresh for 2-3 days. Keep them in the fridge for 5-7 days for longer storage. To reheat, microwave a roll for 15-20 seconds.
- In warmer kitchens, the following adjustments will result in a less sticky dough: Reduce to the buttermilk to ¾ cup (180g) of milk and add ¼ cup (30 g) of flour.
I see instructions as far as freezing and baking from frozen but can I put them in the fridge overnight after rolling out and take out and bake in the morning?
Yes you can.
To follow up, I did end up using a glass 9x13” pan and it worked well. I also made the caramel sauce the night before and put it in the pan (along with the nuts) and stuck it in the fridge. I try to cut the morning prep time down since my kids are hungry right when they get up. As your recipes always do for me, this one turned out perfectly as well.
Turned out delicious! Question—what’s the reasoning behind adding the baking soda and baking powder right before baking? Would it still turn out if added during the initial mixing?
Very good! My suggestion would be to make the caramel sauce before cutting the rolls so it has the necessary time to cool.
Are we not doing any stretch and folds with this recipe? It doesn’t mention doing them..
Hi Lisa! No, this dough does not require stretch and folds.