Description
These Sourdough Sticky Buns are soft, fluffy, and loaded with a gooey pecan-caramel glaze and cinnamon-sugar filling. Leveraging sourdough discard for a subtle tang and buttermilk for extra tenderness, these buns are perfect for breakfast or a special treat. The dough is made the night before and baked fresh in the morning for ultimate convenience and flavor.
Ingredients
Units
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For the Dough
- 8 tablespoons (113 g) unsalted butter, cold
- 2 1/2 cups (300 g) all-purpose flour
- 1/3 cup (100 g) sourdough discard
- 1 cup (240 g) buttermilk
- 4 teaspoons (25 g) honey
- 3/4 teaspoon (4 g) fine sea salt
- 1 teaspoon (4 g) baking powder
- 1/2 teaspoon (2 g) baking soda
Cinnamon-Sugar Filling
- 3/4 cup (150 g) light brown sugar
- 2 teaspoons (4 g) ground cinnamon
- 4 tablespoons (56 g) unsalted butter
Sticky Glaze
- 8 tablespoons (113 g) unsalted butter
- 1/2 cup (100 g) brown sugar
- 1 teaspoon (2 g) ground cinnamon
- 1 cup (110 g) chopped pecans
Instructions
- Mix the Dough (Night Before): Grate 8 tablespoons cold unsalted butter into a mixing bowl. Add all-purpose flour and cut the butter into the flour using a bench scraper or pastry cutter. Stir in sourdough discard, buttermilk, honey, and sea salt. Mix with a spatula until well combined. The dough will be wet and sticky. Cover the bowl and let it rest on the counter for 10-12 hours. Do not add baking powder or baking soda yet.
- Prepare for Baking (Morning): Preheat the oven to 375°F (190°C). If using a shallow baking pan, place a larger baking sheet below in the oven to catch any drips.
- Prepare the Filling: In a small bowl, mix light brown sugar and ground cinnamon. Melt 4 tablespoons butter in a saucepan and allow to cool.
- Add Leavening: In a small bowl, combine baking powder and baking soda, then sprinkle over the rested dough. Use your hands to mix it in thoroughly.
- Roll Out the Dough: Flour your work surface and turn out the dough. Flour the top as well. Roll the dough into a 12″ x 24″ rectangle using a rolling pin.
- Fill and Shape: Brush the melted butter over the rolled-out dough. Sprinkle the cinnamon-sugar mixture evenly, leaving a half-inch strip around the edges. Roll the dough into a log, then cut into 12 equal pieces.
- Make the Sticky Glaze: Melt 8 tablespoons butter in a saucepan, stir in brown sugar and cinnamon, and cook gently until fully dissolved. Remove from heat and cool slightly.
- Assemble Buns: Pour the sticky glaze evenly into the baking dish and sprinkle with chopped pecans. Arrange the cut rolls on top, leaving some room for expansion as they bake.
- Bake: Bake the buns for 25-30 minutes, or until golden and cooked through.
- Invert and Serve: Let buns cool slightly after baking. Place a parchment-lined baking sheet on top of the dish and carefully flip to invert the buns, revealing the sticky pecan topping. Serve warm and enjoy!
Notes
- You can make the dough up to 12 hours ahead for maximum flavor and convenience.
- For nut allergies, simply omit the pecans in the sticky glaze or replace with another topping.
- The buns are best enjoyed fresh and warm, but can be reheated gently before serving.
- Use very cold butter for optimal flakiness in the dough.
- Letting the glaze cool slightly before pouring into the pan will help with a gooier finish.
Nutrition
- Serving Size: 1 roll
- Calories: 355
- Sugar: 17g
- Sodium: 220mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 46mg
