Sourdough Sticky Buns
The ultimate sourdough sticky buns with toasted pecans and an incredible brown sugar caramel glaze. Sourdough sticky buns are an elevation of the classic cinnamon roll. These ultra-flavorful, ooey-gooey, sticky little buns are worth all the effort.
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Equipment
- Digital scale
- Stand mixer
- Brød & Taylor Proofer Box
- Rolling Pin
- 13x10 inch baking pan
Ingredients
Sweet Levain
- 45 g active sourdough starter
- 45 g whole milk cold from the fridge
- 45 g bread flour
- 10 g sugar
Main Dough
- 550 g bread flour
- 90 g sugar
- 10 g salt
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 250 g whole milk cold from the fridge
- 100 g eggs two medium-sized eggs
- 145 g sweet levain
- 110 g unsalted butter softened
Cinnamon Filling
- 100 g unsalted butter softened
- 100 g white sugar
- 100 g dark brown sugar
- 15 g cinnamon 2 tbsp
Caramel Glaze
- 110 g unsalted butter
- 110 g dark brown sugar
- 50 g maple syrup or honey
- salt to taste
Toppings
- 175 g pecans
Instructions
Sweet levain
- Mix all the ingredients in a bowl and stir to combine. Cover and rest in a warm spot for 4 hours.45 g active sourdough starter, 45 g whole milk, 45 g bread flour, 10 g sugar
Main Dough
- Start by gathering all your ingredients. Add them all, except the butter, to the bowl of your stand mixer fitted with a dough hook. Mix on medium speed until the dough comes together. Cover, and autolyse/rest for 30 minutes.550 g bread flour, 90 g sugar, 10 g salt, 1/2 tsp cinnamon, 1/8 tsp nutmeg, 250 g whole milk, 100 g eggs, 145 g sweet levain
- Start your mixer again and knead on medium speed for about 10 minutes.
- After 10 minutes, you want to slowly add cubed, softened butter, one cube at a time.110 g unsalted butter
- When you have added all the butter, continue kneading at medium speed for 15-25 minutes until your dough passes the window-pane test.
- Place the dough in a clean bowl and proof in a warm spot, ideally at around 78°F/26°C, for two hours.
- After two hours, transfer the dough to the fridge to cold-proof for a minimum of six hours.
Cinnamon Filling
- Add softened butter, sugars, and cinnamon to a bowl. Mix with a fork until you have a spreadable paste. Leave at room temperature until you're ready to shape.100 g unsalted butter, 100 g white sugar, 100 g dark brown sugar, 15 g cinnamon
Caramel Glaze and Toppings
- Add all the ingredients except salt to a small pot. Bring the mixture to a simmer while stirring. Once all the ingredients are melted and combined, remove from heat and salt to taste.110 g unsalted butter, 110 g dark brown sugar, 50 g maple syrup or honey, salt to taste
- Lightly toast pecans in a dry pan over medium heat for a couple of minutes.175 g pecans
- Add caramel glaze and pecans (chopped if desired) to the bottom of a 13x10 baking pan. Cool for 10-15 minutes. Meanwhile, shape the buns:
Shape
- Transfer the dough to a lightly floured work surface.
- With a rolling pin, roll the dough into a 19x12in/50x30cm rectangle.
- Evenly spread out the cinnamon filling.
- Roll the dough up as tightly as you can, starting from the longest side of the rectangle. Cut half an inch or so off the edges of the roll. Use a sharp knife or floss to cut the dough into 1,5-inch/4 cm pieces. You should get 12 cinnamon rolls.
- Place the cinnamon rolls in the prepared 10x13-inch/25x34cm baking pan, on top of the caramel and pecans.
- Cover the pan with plastic wrap. Proof at around 78°F/26°C for about 9-12 hours, or until they've doubled in size. Please don't focus too much on the time, but more on how they look and feel.
Bake
- Preheat the oven to 355°F/180°C.
- Bake for 18-20 minutes until golden. Cool for 10 minutes. Invert the sticky buns onto a serving tray so that the caramel-pecan goodness are on top of the buns.