Sourdough Pecan Sticky Buns

There’s something about opening the oven to a tray of golden, bubbling Sourdough Pecan Sticky Buns that makes the whole kitchen feel like a hug.

The cinnamon-swirled spirals puff up softly, their edges caramelized and sticky with glossy brown sugar, butter, and toasted pecans.

This is a cozy, bakery-style breakfast or brunch treat—slow-proofed overnight, then baked in time for a lazy morning.

It’s ideal for comfort seekers, sourdough enthusiasts, and anyone who loves a special-occasion sweet without fussy techniques.

I still remember a gray Sunday when friends dropped by unexpectedly.

I’d dough proofing in the fridge, and within an hour the house smelled of vanilla, warm spice, and toasted nuts.

Those rolls turned a dull, chilly morning into an impromptu celebration around the table.

These sticky buns shine for holiday breakfasts, slow Sundays, or anytime you need a homemade comfort showstopper.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold flavor from tangy sourdough, toasted pecans, and caramel sauce
• Makes ahead easily with overnight chill for low-stress morning baking
• Bakes up ultra-soft, fluffy, and rich without commercial yeast
• Showcases active sourdough discard in an indulgent, special-occasion dessert
• Impressive bakery-style result using simple tools and straightforward steps

Ingredients

• 120 g sourdough starter — active and bubbly for best rise
• 240 ml whole milk — warm to about 38°C / 100°F
• 75 g granulated sugar — fine white sugar dissolves easiest
• 2 large eggs — at room temperature for smoother dough
• 113 g unsalted butter — melted, cooled slightly so it doesn’t cook the eggs
• 560 g all-purpose flour — plus extra for dusting the work surface
• 8 g fine sea salt — evenly seasons the dough
• 5 g ground cinnamon — warm spice for the dough base

Filling

• 100 g light brown sugar — packed; adds caramel notes
• 5 g ground cinnamon — classic sticky bun flavor
• 75 g unsalted butter — very soft and spreadable
• 120 g pecans — roughly chopped for texture

Pecan Topping

• 170 g unsalted butter — cut into pieces for easier melting
• 200 g light brown sugar — packed; forms the sticky caramel
• 80 ml heavy cream — adds richness and gloss
• 80 ml maple syrup — real maple for best flavor
• 3 g fine sea salt — balances the sweetness
• 100 g pecans — halves or roughly chopped for a chunky top

Step-by-Step Method

Mix the Wet Ingredients

Whisk the active sourdough starter, warm milk, granulated sugar, eggs, and melted butter in the stand mixer bowl until smooth and well combined.

Make certain the milk is warm, not hot, so it doesn’t kill the starter.

Scrape the sides and bottom of the bowl so everything is fully incorporated before adding the dry ingredients.

Bring the Dough Together

Add the flour, salt, and cinnamon to the wet mixture.

Stir with a spatula until a shaggy, rough dough forms and no dry patches of flour remain.

Avoid adding extra flour at this stage; the dough should feel slightly sticky.

Once combined, you’re ready to start kneading the dough thoroughly.

Knead Until Smooth and Elastic

Knead the dough with the mixer’s dough hook on medium-low speed for 7–10 minutes, or by hand for 10–12 minutes.

Continue until the dough is smooth, stretchy, and only slightly tacky.

If it’s extremely sticky, dust very lightly with flour.

Shape it into a ball, tucking edges under to create surface tension.

Let the Dough Rise Until Puffy

Lightly grease a clean bowl and place the dough ball inside.

Cover with plastic wrap or a clean kitchen towel.

Let it rise at room temperature for 4–6 hours, or until puffy and 50–75% larger.

Judge by appearance rather than time; cooler kitchens may need longer.

Avoid over-proofing, which weakens structure.

Cook the Sticky Pecan Topping

Melt the topping butter in a small saucepan over medium heat.

Add brown sugar, heavy cream, maple syrup, and salt.

Whisk continuously until the mixture is smooth and just begins to bubble around the edges.

Remove from heat before it boils vigorously, so it stays pourable and silky, not grainy or over-thickened.

Prepare the Baking Pan with Topping

Grease a 9×13-inch baking pan.

Pour the warm topping mixture evenly into the bottom, tilting the pan if needed to cover the surface.

Sprinkle pecan halves or roughly chopped pecans over the topping in an even layer.

Set the pan aside to cool and allow the topping to thicken slightly before adding the buns.

Mix the Cinnamon-Sugar Filling

Combine the brown sugar and ground cinnamon for the filling in a medium bowl.

Stir until the cinnamon is evenly distributed throughout the sugar.

Make certain the filling butter is very soft and spreadable, not melted.

Having everything ready makes assembling the rolls quicker and keeps the dough from drying out.

Roll the Dough into a Rectangle

Turn the risen dough out onto a lightly floured surface.

Gently deflate it and shape into a rough rectangle.

Use a rolling pin to roll it to about 30×40 cm (12×16 inches), keeping the thickness even.

Lift and rotate the dough occasionally to prevent sticking, dusting lightly with flour only as needed.

Spread Butter and Add Filling

Spread the softened filling butter evenly over the rolled dough, leaving a 1.5 cm (½‑inch) clean border along one long edge.

Sprinkle the cinnamon-brown sugar mixture evenly over the buttered area.

Scatter the chopped pecans across the surface, aiming for an even distribution so each roll gets plenty of filling.

Roll the Log and Slice the Buns

Starting from the long edge opposite the clean border, roll the dough tightly into a log.

Gently pinch the seam to seal.

Trim the ends if they’re uneven.

Use a sharp knife or bench scraper to slice the log into 12 even pieces.

Aim for consistent thickness so the buns bake uniformly.

Arrange, Chill, and Proof the Buns

Place the slices cut-side up over the cooled pecan topping in the pan, spacing them evenly.

Cover tightly with plastic wrap or a lid.

Refrigerate for 6–8 hours or overnight for a slow proof.

In the morning, uncover and let them sit at room temperature 60–90 minutes, until visibly puffy and almost touching.

Bake, Invert, and Serve Warm

Preheat the oven to 180°C (350°F) while the buns finish proofing.

Bake 25–30 minutes, until golden and around 93°C (200°F) internally.

Cool on a rack 5–10 minutes, then carefully invert onto a serving platter so the sticky topping is on top.

Let set a few minutes more, then serve warm.

Ingredient Swaps

• Dairy-free: Use oat or soy milk instead of whole milk, vegan butter for all butter, and coconut cream in place of heavy cream.
• Nut-free: Swap pecans for toasted pumpkin or sunflower seeds, or omit and add raisins or chopped dried fruit.
• Sugar swaps: Substitute brown sugar with coconut sugar or a light muscovado; maple syrup can be replaced with honey or a mild cane syrup.
• Flour: Standard all-purpose can usually be swapped with bread flour (add a splash more milk if the dough feels stiff); for partially whole-grain, replace up to 25% of the flour with whole wheat.

You Must Know

– Scale – To feed a crowd or a small group, keep all ingredients proportional: for a half‑batch use a 20×20 cm (8×8‑inch) pan and divide every ingredient by 2;

for 1.5×, multiply everything by 1.5 and use a deeper or two smaller pans so the topping doesn’t overflow.

Serving Tips

• Serve warm on a platter, letting the glossy pecan topping shine as centerpiece.
• Pair with hot coffee, chai, or strong black tea to balance the sweetness.
• Add a dollop of lightly sweetened whipped cream or crème fraîche beside each bun.
• Plate with fresh orange or berries for color and a bright, tart contrast.
• For brunch, serve alongside scrambled eggs and bacon to round out the richness.

Storage & Make-Ahead

These sticky buns keep in the fridge for up to 4 days, covered airtight.

Rewarm gently in a low oven before serving.

They’re very make-ahead friendly: refrigerate shaped rolls overnight before baking, or freeze baked, cooled buns (well wrapped) up to 2 months.

Thaw in the fridge, then warm to serve.

Reheating

Reheat buns gently: microwave 10–15 seconds covered with a damp towel.

Or warm in a 150°C (300°F) oven, loosely foiled, 8–10 minutes.

Or covered in a lidded skillet over low heat.

Sticky Buns in Southern Brunch

Sometimes a Southern brunch table feels incomplete without a warm pan of sticky buns anchoring the spread.

I love how they arrive at the center like a cast-iron skillet of hospitality—golden spirals glistening with maple-pecan caramel, steam curling up into the sunshine.

While someone stirs cheese grits and another pours sweet tea, I’ll slip these sourdough buns from the oven, their buttery edges just turning crisp.

When I invert the pan, that molten, glossy topping slides down the sides, pooling around the buns like amber silk.

Folks lean in, coffee forgotten for a moment, as the scent of toasted pecans, brown sugar, and tangy dough fills the room.

One pull-apart piece, and brunch slows to a comfortable drawl.

Final Thoughts

Give these sourdough pecan sticky buns a try and enjoy how the long rise, maple-pecan topping, and cinnamon filling all come together in one pan.

Don’t hesitate to tweak the nuts, spice level, or extra sauce to make them your own signature brunch treat.

Frequently Asked Questions

Can I Convert This Sourdough Recipe to Use Commercial Yeast Instead?

Yes, you can. I’d use 7–9 g instant yeast, warm milk, and rise until pillowy. You’ll trade tang for fluff, but your kitchen will still smell like butter, caramel, and toasted nuts at dawn.

How Do I Adapt the Recipe for High-Altitude Baking Conditions?

You’ll shorten rises, add 15–20 g extra flour, slightly reduce sugar, and bake a bit hotter. I picture your dough rising slowly in the thinner air, kitchen warm, butter fragrant, caramel bubbling generously around golden spirals.

Are There Gluten-Free Variations That Still Use Sourdough Starter?

Yes, you can. I’d guide you to use a bubbly brown‑rice or sorghum sourdough starter, blend with tapioca and potato starch, extra eggs, and psyllium husk, so your rolls stay tender, fragrant, and softly tearable.

What’s the Best Way to Scale the Recipe for a Crowd?

I’d double the recipe in separate pans, so everyone gets a spiraled, caramel-glossed portion. Keep dough thickness, rise times, and topping depth the same, and let your kitchen fill with warm, buttery maple scent.

How Can I Calculate Nutrition or Calorie Information per Sticky Bun?

You can plug each ingredient’s weight into an online calculator, then divide totals by 12. I picture you, warm mug nearby, tracing numbers while imagining caramel gloss and toasted nuts in every tender swirl.