Sourdough Sticky Buns
These homemade caramel pecan sourdough sticky buns are made with the softest dough and leavened using just sourdough starter! They bake with an easy caramel sauce at the bottom of the pan, and are inverted after baking so the sauce runs over the rolls.Start the dough the night before serving so it can do its long rise overnight. In the morning, shape the rolls, make the caramel sauce, bake, and serve warm for a special brunch! See the recipe notes for details on schedule variations.
Servings: 8
Ingredients
For the Dough
- 8 tablespoons (113 grams) unsalted butter
- 175 grams whole milk
- 100 grams active sourdough starter
- 24 grams sugar
- 1 large egg
- 375 grams all purpose flour
- ½ teaspoon (4 grams) salt
For the Filling
- 2 tablespoons unsalted butter
- ⅔ cup packed brown sugar
- 2 tablespoons cinnamon
For the Caramel Sauce
- 8 tablespoons unsalted butter
- ½ cup packed brown sugar
- ½ cup chopped pecans (optional)
Directions
Make the Dough + First Rise
- In a large skillet, melt the butter over medium-low heat. Once melted, remove from heat and pour in the milk. Set aside to cool while you mix the other ingredients. You want it to be at what feels like a good bath water temperature before using.To the bowl of a stand mixer fitted with the paddle attachment, add the starter, sugar, and egg. Mix on medium speed until well combined. Mix in the warm milk mixture. Add the flour and salt and mix on low speed until a dough comes together - about 1 minute. Scrape down the sides of the bowl, cover, and rest for 30 minutes.Affix the dough hook to the stand mixer and mix on LOW speed (no higher than 2) for 6-8 minutes, until the dough is pulling away from the sides of the bowl. Transfer to a large, buttered bowl. Cover, and let rise until doubled in size, about 8-12 hours.
For the Caramel Sauce
- Melt the butter and brown sugar together in a medium skillet over medium heat, whisking frequently. Once bubbling and the sugar has dissolved, pour the sauce into a 9 by 9-inch pan. Sprinkle the chopped pecans over top. This will cool as you make the filling and shape the rolls.
For the Filling
- Melt the butter in a skillet or saucepan (I use the same one I used for the sauce). Remove from heat and stir in the brown sugar and cinnamon. It will be the texture of wet sand.
Shape the Rolls + Second Rise
- Melt the butter in a skillet or saucepan (I use the same one I used for the sauce). Remove from heat and stir in the brown sugar and cinnamon. It will be the texture of wet sand.Turn the dough out onto a lightly floured surface. Roll into a roughly 12 by 20-inch rectangle. (If you're rolling out cold dough, you may not be able to get it this thin - that's okay!) Sprinkle the cinnamon sugar filling over the dough, spreading evenly across the dough with your hands. Leave a 1-inch strip at one of the longer ends uncovered by filling. Starting at the opposite long end, begin rolling the dough into a log. Keep it as tight as you can. When all of the dough is rolled, pinch to seal.Cut into 9-10 rolls using a bench scraper, serrated knife, or unscented dental floss. Arrange in the prepared pan on top of the sauce. Cover and let rest at room temperature for 1-4 hours, until significantly puffed up.
Bake the Rolls
- When the rolls are nearing the end of their second rise (when they're starting to look nice and puffy!), preheat the oven to 350 degrees. Bake on the middle rack for 30-40 minutes, until cooked through to your liking. If you like gooey rolls, check closer to the 30-minute mark. If you like them cooked through and brown, start checking at the 35-minute mark. If you temp your dough, you want these to be between 190 and 200 degrees.Let the baked rolls cool for 5-10 minutes in the pan, then (carefully!) invert onto a platter to release. Serve immediately!Leftovers will keep in the fridge in an airtight container for up to 3 days. Reheat before serving.
Notes
Some schedule options. Keep in mind the longer you extend the rise times, the more sour your rolls will be. As always with sourdough, go by visual cues rather than exact times for rise times.
- The overnight option - Start the dough around 8 PM and let it rise overnight. Around 7 AM, make the caramel sauce and the filling, shape the rolls, and let them do their second rise until around 10 AM. Bake and eat!
- 24-hour option #1 - Start the dough around 10 AM the day before you want to eat them. Let it rise until doubled in size. Around 8 PM, make the caramel sauce, make the filling, and shape the rolls. Arrange in the baking pan, cover, and refrigerate overnight to do the second rise. Let the pan come to room temperature for 1-2 hours before baking in the morning.
- 24-hour option #2 - Start the dough around 10 AM the day before you want to eat them. Let it rise until it's increased in size by about 60%. Move to the fridge overnight. In the morning, make the caramel sauce, filling, and shape the rolls. Let them rise for 3-4 hours before baking.
- 48-hour option - Start the dough around 10 AM 2 days before you want to eat them. Let it rise until it's increased in size by about 60%. This will take 5-6 hours. Move to the fridge until the next evening. The night before, make the caramel sauce, filling, and shape the rolls. Cover and return to the fridge for the second rise. Let the pan come to room temperature for 1-2 hours before baking in the morning.
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