Sourdough Sticky Buns Recipe
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!
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
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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.
Nutrition
Serving: 1rollCalories: 334kcalCarbohydrates: 51gProtein: 4gFat: 13g