Sourdough Maple Pecan Sticky Buns

If you love the gooey, caramelized goodness of sticky buns and the tangy, complex flavor of sourdough, you’re in for a treat! These Sourdough Maple Pecan Sticky Buns take traditional sticky buns to the next level with a deep, rich flavor from sourdough fermentation and a buttery maple-pecan topping that’s downright irresistible.

Unlike quick-rise cinnamon rolls, this sourdough version uses natural fermentation, which enhances both flavor and texture. The result? A soft, pillowy dough with just the right amount of chew, drenched in a sticky-sweet maple pecan sauce that’s made to impress. Whether you’re baking for a special occasion or just treating yourself, these buns are well worth the effort.

Why You’ll Love These Sourdough Maple Pecan Sticky Buns

• Incredible depth of flavor – Sourdough adds a rich, slightly tangy taste that complements the sweet maple topping.

• Naturally leavened – No commercial yeast needed, just your active sourdough starter.

• Gooey, caramelized perfection – The maple-pecan topping creates a sticky, sweet layer that coats every bite.

• Make-ahead friendly – Prepare the dough the night before for an easy morning bake.

• Perfect for special occasions – A show-stopping treat for brunch, holidays, or family gatherings.

Preparation Time and Yield

• Prep Time: 20 minutes (active) + overnight fermentation

• Cook Time: 30 minutes

• Total Time: About 12-14 hours (includes fermentation)

• Yield: 12 sticky buns

Nutritional Information (Per Bun)

• Calories: 380

• Carbohydrates: 55g

• Protein: 6g

• Fat: 16g

• Fiber: 2g

• Sugar: 28g

Ingredients for Sourdough Maple Pecan Sticky Buns

For the Dough

• ½ cup (120g) active sourdough starter

• ¾ cup (180g) whole milk, warmed

• ¼ cup (50g) granulated sugar

• 4 tbsp (57g) unsalted butter, softened

• 1 large egg

• 1 tsp salt

• 3 cups (375g) all-purpose flour

For the Filling

• 4 tbsp (57g) unsalted butter, softened

• ½ cup (100g) brown sugar

• 1 tbsp cinnamon

• ½ tsp nutmeg (optional)

For the Maple Pecan Topping

• ½ cup (115g) unsalted butter

• ¾ cup (180ml) pure maple syrup

• ½ cup (100g) brown sugar

• 1 tsp vanilla extract

• 1 cup (120g) pecans, chopped

Step-by-Step Instructions for Sourdough Maple Pecan Sticky Buns

Step 1: Prepare the Dough

In a large mixing bowl, combine the sourdough starter, warm milk, sugar, butter, egg, and salt. Mix well. Gradually add the flour, stirring until a soft dough forms. Knead for 8-10 minutes until smooth and elastic. Cover and let rest at room temperature for 8-10 hours (or overnight) until doubled in size.

Step 2: Make the Maple Pecan Topping

In a saucepan over medium heat, melt the butter. Stir in the maple syrup, brown sugar, and vanilla. Cook for 2-3 minutes until smooth. Pour into a greased 9×13-inch baking dish and sprinkle the pecans evenly over the mixture.

Step 3: Roll Out the Dough

Once the dough has risen, turn it onto a floured surface. Roll it into a 12×18-inch rectangle. Spread the softened butter over the dough, then sprinkle evenly with brown sugar, cinnamon, and nutmeg.

Step 4: Roll and Slice

Starting from the long edge, roll the dough into a tight log. Cut into 12 even slices and place them in the prepared baking dish on top of the maple pecan topping. Cover and let rise for 1-2 hours until puffy.

Step 5: Bake the Sticky Buns

Preheat the oven to 375°F (190°C). Bake for 25-30 minutes, or until golden brown and cooked through.

Step 6: Invert and Serve

Let the buns rest for 5 minutes, then carefully invert the pan onto a serving platter. The maple pecan topping will drizzle down over the buns. Serve warm and enjoy!

Ingredient Background

The beauty of these Sourdough Maple Pecan Sticky Buns lies in the combination of naturally fermented dough and a rich, gooey topping. Each ingredient plays a key role in creating the ultimate sticky bun experience.

Sourdough Starter

Unlike traditional sticky buns that rely on commercial yeast, these buns use a sourdough starter for leavening. This adds a subtle tangy depth of flavor that balances the sweetness of the maple pecan topping. Additionally, sourdough fermentation helps break down gluten, making the buns easier to digest.

Maple Syrup

Using pure maple syrup instead of corn syrup or refined sugars enhances the topping with a rich, natural sweetness. Maple syrup has a deep, caramel-like flavor that pairs beautifully with pecans and cinnamon.

Pecans

Pecans add a buttery crunch that contrasts the soft dough. They also bring a subtle nuttiness that complements the maple and cinnamon flavors. For an extra flavor boost, lightly toast the pecans before adding them to the topping.

Butter

Butter is essential for creating a rich, melt-in-your-mouth texture. It’s used in both the dough and the topping to ensure the buns stay soft and tender while enhancing the overall flavor.

Technique Tips for Sourdough Maple Pecan Sticky Buns

1. Get Your Sourdough Starter Ready

Make sure your sourdough starter is active and bubbly before making the dough. A sluggish starter can lead to slow fermentation and dense buns. If your starter is cold from the fridge, feed it 4-6 hours before using to ensure it’s at peak strength.

2. Let the Dough Rise Overnight

Sourdough takes longer to ferment than commercial yeast, so giving the dough an overnight rise (8-10 hours at room temperature) helps develop flavor and structure. If your kitchen is cold, you may need to let it ferment a bit longer.

3. Use a Sharp Knife or Floss to Cut the Rolls

To get clean, even slices when cutting the dough, use a sharp serrated knife or unflavored dental floss. This prevents the rolls from getting squished and losing their shape.

4. Don’t Overbake

Sticky buns should be golden brown on top but still soft in the center. Overbaking can dry them out, so check for doneness at 25 minutes and adjust as needed.

5. Flip the Buns While Warm

After baking, let the buns rest for about 5 minutes, then invert them onto a serving platter. If you wait too long, the sticky topping may harden and stick to the pan instead of coating the buns.

Alternative Presentation Ideas

1. Individual Sticky Buns

Instead of baking the buns in a large pan, place each roll in a muffin tin with a bit of maple pecan topping at the bottom. This creates individual, portion-sized sticky buns that are easy to serve at brunch or for grab-and-go treats.

2. Sticky Bun Wreath

For a holiday or special occasion, arrange the sliced rolls in a circle on a baking sheet, leaving a small gap in the center. Once baked, drizzle with extra maple glaze and sprinkle with powdered sugar for a festive look.

3. Extra Gooey Buns

If you love extra caramelized sticky buns, double the maple pecan topping recipe and pour half over the buns after baking. This ensures every bite is dripping with caramelized goodness.

Freezing and Storing Sourdough Maple Pecan Sticky Buns

Refrigeration (Short-Term Storage)

If you plan to eat the buns within a few days, store them in an airtight container in the fridge for up to 4 days. To reheat, microwave for 20-30 seconds or warm in a 300°F (150°C) oven for 5 minutes.

Freezing (Long-Term Storage)

For longer storage, you can freeze the buns either before or after baking:

• Freezing Unbaked Rolls: After shaping the rolls and placing them in the pan, cover tightly with plastic wrap and freeze. When ready to bake, thaw overnight in the fridge, then let them rise at room temperature for 1-2 hours before baking.

• Freezing Baked Rolls: Let the buns cool completely, then freeze them in an airtight container for up to 3 months. Thaw at room temperature and reheat before serving.

Healthier Twist Ideas

Want to make these sticky buns a bit healthier? Try these simple swaps:

1. Use Whole Wheat Flour

Replace one-third to half of the all-purpose flour with whole wheat flour to add more fiber while keeping the buns soft and fluffy.

2. Reduce the Sugar

The natural sweetness from maple syrup means you can cut the sugar in half without sacrificing flavor. You can also swap brown sugar for coconut sugar for a more natural alternative.

3. Add More Nuts or Seeds

For added nutrients and texture, mix in chopped walnuts, sunflower seeds, or flaxseeds with the pecans. These add healthy fats and a bit of extra crunch.

Serving Suggestions for Events

These Sourdough Maple Pecan Sticky Buns are perfect for a variety of occasions. Here’s how to serve them based on your event:

1. Holiday Breakfast or Brunch

Pair the sticky buns with:

• A fresh fruit salad

• A frittata or scrambled eggs for protein

• A hot cup of coffee or spiced chai

2. Dessert Option

Serve the buns warm with:

• A scoop of vanilla ice cream

• A drizzle of extra maple glaze

• A sprinkle of cinnamon sugar

3. Potluck or Bake Sale Treat

For an easy-to-share option, bake the buns in individual muffin tins and wrap them in parchment paper with twine. These make perfect gifts or bake sale items!

Frequently Asked Questions (FAQs)

1. Can I make these sticky buns without sourdough?

Yes! If you don’t have a sourdough starter, replace it with 2 ¼ tsp active dry yeast and reduce the rise time to 1-2 hours.

2. How do I speed up the sourdough rising process?

If you need to speed up fermentation, place the dough in a warm oven (around 75-80°F/24-27°C) to help it rise faster.

3. Can I use instant yeast along with sourdough?

Yes! If you want the sourdough flavor but a quicker rise, add ½ tsp instant yeast to the dough.

4. Why didn’t my dough rise overnight?

Your sourdough starter may not have been active enough. Make sure to use a bubbly, recently fed starter for the best results.

5. Can I use a bread machine to knead the dough?

Yes! Use the dough cycle on your bread machine, then transfer to a bowl for the overnight rise.

6. Can I make these rolls dairy-free?

Yes! Use plant-based butter and almond milk instead of dairy products.

7. How do I make extra-sticky buns?

Double the maple pecan topping and pour half over the buns after baking.

8. Can I use walnuts instead of pecans?

Absolutely! Walnuts offer a slightly earthier taste but work just as well.

9. How do I keep the buns soft?

Store in an airtight container to prevent them from drying out.

10. Can I add raisins or dried fruit?

Yes! Add ½ cup raisins or dried cranberries for extra texture and sweetness.

Conclusion

These Sourdough Maple Pecan Sticky Buns are soft, gooey, and packed with rich, caramelized flavor. Whether you’re making them for a holiday brunch or just because, they’re a true treat that’s worth every bite.

Try this recipe today, and enjoy a sticky bun experience like no other! Happy baking!

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