Sourdough Sunday Morning Sticky Buns
- Jan 11
- 6 min read
Updated: Jan 24
A few months ago, my dad asked me to make him sourdough sticky buns. He even pulled up a photo to be sure I knew exactly what he meant—fluffy, buttery rolls baked together under a layer of caramelized brown sugar and pecans. One look at that picture (and how quickly my mouth started watering) told me this was a recipe I needed to figure out.
Now, the first Sunday of every month—sometimes more—I’m officially scheduled to deliver a fresh pan straight to his door. They’ve become a family favorite for good reason.
These sourdough sticky buns are soft and pillowy, with a rich, buttery dough and a classic sticky topping that seeps into every layer as they bake. Pulling them apart while they’re still warm reveals tender rolls coated in caramel and finished with crunchy pecans in every bite. The centers, especially, are pure comfort baking at its best.
This recipe uses natural sourdough fermentation to create a well-structured, flavorful dough that pairs beautifully with the sweet filling and topping. It’s a slower process than traditional yeast-based sticky buns, but the result is a bakery-style texture and depth of flavor that makes them perfect for weekends, holidays, or any time you want to make something truly special to share.
Why Make Sourdough Sticky Buns?
1. Better Flavor (Without Being “Sour”)
Sourdough fermentation adds depth and complexity to sticky buns—think warm, buttery, caramel notes with a subtle tang that balances the sweetness. It doesn’t make them taste sour; it just keeps them from being one-note sweet.
2. Softer, Fluffier Texture
Natural fermentation strengthens the dough, helping it rise beautifully while staying tender and pillowy. The result is sticky buns that are light and fluffy inside, not dense or heavy.
3. Easier on Digestion
Long fermentation helps break down gluten and phytic acid, making sourdough sticky buns gentler on the gut for many people compared to quick-rise yeast versions.
4. Rich Dough That Still Rises Well
Sticky bun dough is enriched with butter, eggs, and milk—things that can slow down commercial yeast. Sourdough handles rich doughs exceptionally well, giving you a reliable rise and better structure.
5. Balanced Sweetness
Sticky buns are meant to be indulgent, but sourdough keeps them from being overly sweet. That slight tang cuts through the brown sugar and caramel, making each bite more satisfying.
6. Make-Ahead Friendly
Sourdough sticky buns are perfect for overnight fermentation. You can prep them ahead, let them slowly ferment in the fridge, and bake fresh the next morning—ideal for holidays and special mornings.
7. Bakery-Quality Results at Home
That slow fermentation is what gives professional bakeries their signature texture and flavor. Sourdough brings that same elevated, from-scratch quality right into your kitchen.
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!
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%
Check out my Bulk Fermentation Chart for your exact timing.
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.
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.
Troubleshooting & Tips for Sourdough Sticky Buns
Dough Is Not Rising
Sourdough sticky bun dough is enriched with butter, eggs, and sugar, which can slow fermentation.
What to do:
Make sure your sourdough starter is active and bubbly before using.
Allow more time for bulk fermentation, especially in cooler kitchens.
Aim for a warm environment (75–80°F). A turned-off oven with the light on works well.
Dough Feels Too Sticky
This dough should be soft and slightly tacky, but not unmanageable.
What to do:
Avoid adding too much flour too quickly. Give the dough time to develop gluten.
Lightly butter or oil your hands and work surface instead of adding flour.
Chilling the dough after bulk fermentation makes shaping much easier.
Sticky Buns Are Dense or Heavy
Dense buns are usually caused by under-fermentation or rushing the rise.
What to do:
Let the dough rise until it looks visibly puffy and light, not just larger.
Gently press the dough—if it springs back slowly, it’s ready.
Don’t shorten the final proof; enriched doughs need patience.
Filling Leaks or Burns
Sugar and butter can leak out during baking and caramelize too quickly.
What to do:
Roll the dough evenly and avoid overfilling.
Use parchment paper or a well-buttered pan to prevent sticking.
Place the baking dish on a sheet pan to catch drips and prevent burning.
Buns Spread Instead of Rising Up
This usually happens if the dough is too warm or over-proofed.
What to do:
Chill the dough slightly before shaping if it feels very soft.
Use a pan that allows the buns to support each other as they rise.
Stop proofing once the buns are puffy and touching—not collapsing.
Tops Brown Too Quickly
The sugar in the dough and topping can cause fast browning.
What to do:
Tent loosely with foil halfway through baking if needed.
Check doneness by internal temperature (190–195°F) rather than color alone.
Make-Ahead & Storage Tips
Overnight option: Assemble the buns, cover tightly, and refrigerate overnight. Let them come to room temperature and finish proofing before baking.
Freezing: Freeze shaped, unbaked buns for up to 2 months. Thaw overnight in the fridge, then proof and bake.
Storing leftovers: Keep baked sticky buns covered at room temperature for 1 day or refrigerate for up to 3 days.
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Share Your Experience
If you try this Sticky Bun recipe, I’d love to hear how it turned out for you. Feel free to leave a comment below with your results, any adjustments you made, or questions that came up along the way.
Hearing from readers helps improve future recipes and gives others helpful insight when they’re baking at home. If you have feedback or tips from your own experience, you’re always welcome to share them here.
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