There’s nothing quite like pulling a pan of warm sticky buns out of the oven. These sourdough sticky buns are soft, fluffy, buttery, and covered with a rich caramel-like topping that makes every bite seriously hard to resist. The sourdough starter gives the dough a little extra depth and a subtle tang that works beautifully with the sweet filling.
This is also a great overnight recipe. You can mix and shape the buns the day before, let them slowly ferment in the refrigerator, and bake them fresh the next morning. They’re perfect for a lazy weekend breakfast, holiday brunch, or whenever you want the kitchen to smell like a bakery.
Why You’ll Love These Sourdough Sticky Buns
The dough is soft without being overly sweet, so the buttery brown sugar filling and sticky topping really get to shine. The buns bake up tender in the center while the edges become lightly golden.
Using an active sourdough starter also gives the dough a wonderful texture. Make sure your starter is bubbly and active before you begin. A recently fed starter that has risen nicely is best.
Ingredients
For the Dough
- 1 cup (240g) active sourdough starter
- 1 cup (240g) warm whole milk
- 1 large egg
- 1/4 cup (50g) granulated sugar
- 4 tablespoons (56g) unsalted butter, melted
- 3 1/2 cups (420g) all-purpose or bread flour
- 1 teaspoon salt
For the Filling
- 1/2 cup (100g) packed brown sugar
- 2 teaspoons ground cinnamon
- 4 tablespoons (56g) softened unsalted butter
For the Sticky Topping
- 1/2 cup (100g) packed brown sugar
- 1/4 cup (60g) unsalted butter
- 1/4 cup (60g) heavy cream
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 3/4 cup chopped pecans or walnuts, optional
Make the Dough
In a large mixing bowl, whisk together the active sourdough starter, warm milk, egg, sugar, and melted butter.
Add the flour and salt. Mix until everything comes together into a shaggy dough. Let the mixture rest for about 20–30 minutes. This short rest gives the flour time to hydrate and makes the dough easier to work with.
Knead the dough by hand or with a stand mixer until it becomes smooth and elastic. It may feel slightly tacky, but it shouldn’t be extremely sticky.
Place the dough in a lightly greased bowl and cover it. Let it rise at room temperature until it looks noticeably puffy and has increased in size. Depending on the temperature of your kitchen and the strength of your starter, this can take several hours.
Don’t worry if the dough doesn’t double exactly. With sourdough, temperature and starter activity can make fermentation times vary.
Prepare the Sticky Topping
While the dough is fermenting, prepare the topping.
Melt the butter in a small saucepan over medium-low heat. Add the brown sugar, heavy cream, honey or maple syrup, vanilla, and salt.
Stir until smooth and glossy. You don’t need to boil it for a long time. Once everything is melted together, remove it from the heat.
Pour the mixture into a greased 9×13-inch baking pan. Sprinkle the chopped pecans or walnuts over the topping if you’re using them.
Roll and Fill the Dough
Once the dough has finished its first rise, transfer it to a lightly floured work surface.
Roll it into a rectangle, roughly 14 x 18 inches.
Spread the softened butter evenly over the dough. Sprinkle the brown sugar and cinnamon mixture across the butter, reaching close to the edges.
Starting from one long side, roll the dough into a snug log. Try not to roll it too loosely because you want the filling to stay tucked inside.
Using a sharp knife or unflavored dental floss, cut the log into about 12 even pieces.
Place the buns cut-side up in the prepared baking pan, leaving a little room between them.
Second Rise
Cover the pan and let the buns rise again until they’re puffy and touching or nearly touching each other.
For an overnight option, cover the pan tightly and refrigerate it after shaping. The next morning, remove the buns from the refrigerator and let them sit at room temperature until they become noticeably puffy before baking.
The exact timing depends on how warm your kitchen is, so look at the dough rather than relying only on the clock.
Bake the Sticky Buns
Preheat your oven to 350°F (175°C).
Bake the buns for approximately 30–35 minutes, or until the tops are golden brown and the center buns are fully baked.
Keep an eye on them toward the end. If the tops start browning too quickly, loosely cover the pan with foil.
Let the buns cool in the pan for about 5–10 minutes. Then place a large serving platter or tray over the pan and carefully flip everything over in one confident motion.
The warm caramel topping should run over the buns, coating the tops and sides.
If a little topping stays behind in the pan, simply spoon it over the buns. That’s the good stuff!
Helpful Tips
Use an active starter: Your starter should be bubbly and recently fed for the best rise.
Don’t rush fermentation: Sourdough dough doesn’t follow a strict schedule. A warm kitchen will speed things up, while a cool kitchen can make the process take considerably longer.
Don’t over-flour the dough: A little tackiness is normal. Adding too much flour can make the finished buns heavy instead of soft.
Cut evenly: Try to make the pieces similar in size so they finish baking at about the same time.
Flip while warm: Letting the buns sit too long before turning them out can cause the caramel topping to stick to the pan.
Storage
Store leftover sticky buns in an airtight container at room temperature for up to 2 days, or refrigerate them for longer storage.
Warm individual buns in the microwave for a few seconds before serving. They’re especially delicious when the sticky topping gets warm and gooey again.
You can also freeze baked buns. Wrap them well and freeze for up to 2 months. Thaw and reheat gently before serving.
