Sourdough Sunday Morning Sticky Buns

A few months ago, my dad asked me to make him some sourdough sticky buns. He even pulled up a picture to make sure I knew exactly what he was talking about—fluffy, buttery buns smothered in a caramel sticky topping and pecans. From the way my mouth was watering, I knew I had to figure out how to make them.

Now, the first Sunday of every month (sometimes more), I’m officially scheduled to deliver a fresh batch straight to my dad’s door. They’re that good.

There’s something about pulling these sticky buns apart and watching the buttery, ooey-gooey filling seep into every crack of the fluffy roll, with the crunch of caramel-coated pecans in every bite. And don’t even get me started on the very middle of the buns—total flavor explosion.

Naturally leavened with sourdough, these sticky buns are unbelievably fluffy and a little easier on your gut. Make them on a slow Sunday morning and share them with the people you love… if they’re lucky. 😉

Savoring a warm, gooey sourdough sticky bun topped with crunchy pecans, pulled apart to reveal its soft, fluffy interior.

Example Baking Schedule

Sample baking schedule for Bulk ferment + cold proofing option:

8am  Feed your sourdough starter 40g starter, 40g flour, 40g water (we're making a little extra so you have leftovers to feed)

2pm Mix your dough and bulk ferment

7pm Shape your dough into rolls and place in the fridge overnight

Next day

7am pull out dough and allow to proof in your oven with the light on and door cracked open (no heat)

9am Bake

Sample baking schedule for bulk ferment only baking

1pm Feed your sourdough starter 40g starter, 40g flour, 40g water (we're making a little extra so you have leftovers to feed)

8pm Mix your dough and bulk ferment

7am Shape and allow to proof in your oven with the light on and door cracked open (no heat)

9am Bake

These times may vary depending on the temperature of your home. For bulk fermentation, your dough should rise 30-50%

Recipe

Servings: 8 rolls Prep time: 10-12 hours (including rising) Baking time: 35 mins

Ingredients

Dough

• 90g active, bubbly starter

• 200g warm milk

• 1 large egg

• 40g sugar

• 400g All-purpose flour

• 10g salt

• 60g ( 4 TBSP) Softened, unsalted butter

Sugar Filling

• 100g light brown sugar

• 1 tsp ground cinnamon

Sticky topping

• 100g light brown sugar

• 1 pinch of salt

• 90g (6 TBSP) unsalted butter, melted

• 45g water

• 100g salted, roasted pecans

Instructions

Step 1: Prepare the dough

In a large mixing bowl, combine the warm milk and active sourdough starter. Whisk until smooth.

Add in the egg and the sugar. Mix. Now, add in the flour and salt. Combine until it forms a shaggy dough.

Transfer dough onto a smooth, clean surface and add your room temperature butter. You will knead the dough for 10-15 mins ( or 5-8 mins if using stand mixer) until it passes the windowpane test.

Transfer dough back into your large mixing bowl and allow to bulk ferment. Depending on how warm your house is this should take 8-12 hours. Your dough will not double in size, but it will look puffy and increase in size by 30%.

Step 2: Shape your rolls

Create your brown sugar and cinnamon mixture. Set aside.

Once your dough is done bulk fermenting, you will transfer it to a lightly floured surface and roll into a 16 by 12 inch rectangle. Sprinkle your brown sugar and cinnamon mixture onto the surface of the dough leaving a 1/2 inch border around the edges. Press the sugar into the dough.

Roll the dough from the long side into a cylinder shape. Now cut the dough into 8 rolls using either unflavored floss, or by softly cutting into the dough with a serrated knife.

Step 3: Sticky Topping

Prepare a Casserole dish by generously coating with butter.

Create your sticky topping mixture in a small bowl. Add 6 TBSP of melted butter, a pinch of salt, brown sugar, and water to your bowl and mix until incorporated.

Spread your mixture around the bottom of your dish, and sprinkle your pecans evenly around the dish.

Place your prepared buns into the casserole dish and allow to rise until doubled in size (2-4 hours).

Step 4: Bake

Bake at 350F for 30-35 mins or until the tops are lightly golden and the internal temperature reads between 190F-195F.

Once the pan isn't too hot to touch, carefully flip the pan upside down over a baking sheet lined with parchment paper.

Enjoy!

Watch the Recipe in Action

Sometimes seeing a recipe come together makes all the difference. Watch this quick video to follow along and get tips on making the dish perfectly every time.

Step-by-Step Instructions with Tips & Tricks

Step 1: Prepare the Dough

In a large mixing bowl, combine the warm milk and active sourdough starter. Whisk until completely smooth and slightly frothy.

Tip: Your milk should feel warm but not hot (about 95–105°F). If it’s too hot, it can weaken your sourdough starter.

Add in the egg and sugar, mixing until well incorporated.

Next, add the flour and salt. Stir until a rough, shaggy dough forms—don’t worry if it looks messy at this stage.

Transfer the dough to a clean, smooth work surface. Add your room-temperature butter on top of the dough and begin kneading.

Knead for:

• 10–15 minutes by hand, or

• 5–8 minutes in a stand mixer

until the dough becomes smooth, elastic, and slightly glossy, and passes the windowpane test (you should be able to stretch a small piece thin without tearing).

Tip: When you first add the butter, the dough may feel greasy and slippery—this is normal. Keep kneading and it will come together beautifully.

Transfer the dough back into your bowl, cover with a towel or plastic wrap, and allow it to bulk ferment in a warm spot for 8–12 hours.

Your dough will not double, but it should look puffy and increase in size by about 30%.

Fermentation tip: A warm environment (75–80°F) speeds things up. If your kitchen is cool, place the bowl in your oven with the light on (no heat).

Step 2: Shape Your Rolls

While the dough is fermenting, prepare your brown sugar and cinnamon mixture and set it aside.

Once bulk fermentation is complete, transfer the dough to a lightly floured surface.

Roll it into a 16 x 12-inch rectangle, keeping the thickness as even as possible.

Sprinkle the cinnamon sugar mixture evenly over the dough, leaving a ½-inch border around the edges so the filling doesn’t leak out. Gently press the sugar into the dough so it sticks.

Starting from the long side, roll the dough up tightly into a log.

Cut into 8 even rolls using:

• Unflavored dental floss (best for clean cuts), or

• A sharp serrated knife, using gentle sawing motions.

Tip: If your dough feels too soft to slice neatly, chill the rolled log in the fridge for 15–20 minutes before cutting.

Step 3: Make the Sticky Topping

Generously butter a casserole dish—don’t skip this, it helps prevent sticking and adds flavor.

In a small bowl, make your sticky topping by mixing:

• 6 tablespoons melted butter

• Brown sugar

• A pinch of salt

• Water

Stir until smooth and glossy.

Pour the mixture evenly over the bottom of your prepared dish, then sprinkle the pecans evenly on top.

Arrange the cinnamon rolls on top of the sticky mixture, leaving a little space between each roll.

Cover loosely and allow the rolls to rise until doubled, about 2–4 hours, depending on the warmth of your kitchen.

Proofing tip: For a faster rise, place the pan in your oven (turned off) with the light on.

Step 4: Bake

Preheat your oven to 350°F (175°C).

Bake the rolls for 30–35 minutes, until:

• The tops are lightly golden, and

• The internal temperature reaches 190–195°F.

Remove from the oven and let the pan rest for 5–10 minutes—this allows the sticky topping to settle.

Place a parchment-lined baking sheet over the pan, then carefully and confidently flip the pan upside down.

Lift the dish slowly to reveal perfectly gooey, sticky buns.

Safety tip: Use oven mitts and move slowly—the caramel topping will be hot!

Extra Tips for Success

• Best texture: These rolls are softest the day they’re baked, but reheat beautifully in the microwave for 10–15 seconds.

• Make ahead: After shaping, refrigerate overnight and bake fresh the next morning.

• Extra gooey: Add a splash of heavy cream over the rolls just before baking for ultra-soft centers.

• No pecans? Walnuts or even chocolate chips work great too.