Sourdough Sticky Buns

These sourdough sticky buns are everything you love about cinnamon rolls but with an extra dose of decadence. Made with active sourdough starter, the dough is soft, rich, and perfectly tangy.

After rising, the rolls are nestled into a gooey layer of buttery caramel and chopped pecans, then flipped upside down after baking so all that sticky, nutty goodness drips down over the tops. It’s messy in the best way and an unforgettable way to use your starter.

Why you’ll love this recipe

• Irresistible flavor: The combination of tangy sourdough, warm cinnamon, and rich caramelized pecans make these buns delicious and indulgent.
• Soft, fluffy texture: The dough, enriched with butter and eggs, bakes up tender and pillowy, and is a wonderful contrast to the crunchy pecan topping.
• Perfect for special occasions: Perfect for brunches, holidays, or any day you want to treat yourself to a sweet, comforting treat.

Love these sticky buns and want other amazing breakfast treats to make with your sourdough starter? I mean, obviously, right? Try these high hydration sourdough cinnamon rolls – they are worth the effort, trust me!

How to make pecan sticky buns with sourdough

The following is a brief overview of how to make this recipe so you know what to expect. For the full set of instructions, including ingredient amounts, please scroll down to the recipe card below.

Step one: Make the dough

Mix the ingredients for the dough until it comes together as a shaggy mass. Knead until it feels smooth and elastic, and then let it rise in a warm spot until doubled, about 4-6 hours.

Step two: Prepare the filling

In a small bowl, mix together the ingredients for the filling.

Step three: Assemble the rolls

Roll the dough out into a large rectangle on a lightly floured counter. Brush the surface of the dough with softened butter and then generously sprinkle the filling over top.

Starting from one long side of the dough, roll the dough into a tight log. Make it as tight as you can so the filling won’t spill out during baking. Use a sharp knife (or unflavored dental floss) to cut either 8 larger rolls or 12 smaller ones. Just leave the rolls on the counter for a minute while you make the caramel sauce.

Step four: Make the caramel glaze

In a medium saucepan, melt the butter of medium heat. Add the cream, brown sugar, and make syrup. Simmer, while stirring, for about 3-4 minutes, until the glaze coats the back of a spoon. Remove from heat and stir in salt. Pour the caramel into the bottom of a greased 9×13 pan, and sprinkle evenly with the chopped pecans.

Step five: Final proofing

Arrange the cut rolls over the glaze in the pan. Cover the dish and let it rise in a warm spot until they are puffy, about 2-4 hours.

Step six: Baking

Bake for 30-35 minutes in a preheated oven, until golden brown and the caramel sauce is bubbling.

While the dish is still hot, place a parchment lined baking sheet over the top of the pan. Carefully, carefully, flip the whole thing upside down so the rolls release onto the sheet and the caramel pecan topping drops over them. Let them cool for 10 minutes before serving.

Storage information

Refrigeration: Store the baked buns in an airtight container in the refrigerator for up to 5-7 days.

Freezing Unbaked Buns: Freeze your unbaked, assembled buns on a baking sheet until they become firm, then transfer them to a freezer-safe bag or container. Bake them directly from the freezer at 350°F (180°C) for 40-45 minutes.

Freezing Baked Buns: Wrap cooled baked buns tightly in plastic wrap, then place them in freezer bags or an airtight container for up to 3 months. Thaw them at room temperature before reheating.

Reheating: Reheat individual buns in the microwave for 15-20 seconds or in a preheated 350°F (180°C) oven for 10-15 minutes.