Description
These Sourdough Sticky Buns are a delightful twist on a classic treat, featuring a soft, buttery dough that rises to perfection with the addition of sourdough discard, complemented by a gooey cinnamon-sugar filling and a rich sticky glaze.
Ingredients
Scale
- 8 tablespoons (113 g) unsalted butter
- 2 ½ cups (300 g) all-purpose flour
- ⅓ cup (100 g) sourdough discard
- 1 cup (240 g) buttermilk
- 4 teaspoons (25 g) honey
- ¾ teaspoon (4 g) fine sea salt
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (2 g) baking soda
- ¾ cup (150 g) light brown sugar
- 2 teaspoons (4 g) ground cinnamon
- 4 tablespoons (56 g) unsalted butter
- 8 tablespoons (113 g) unsalted butter
- ½ cup (100 g) brown sugar
- 1 teaspoon (2 g) ground cinnamon
- 1 cup (110 g) chopped pecans
Instructions
- In a large bowl, melt 8 tablespoons of unsalted butter and let cool slightly. Add 2 ½ cups of all-purpose flour, ⅓ cup of sourdough discard, 1 cup of buttermilk, 4 teaspoons of honey, ¾ teaspoon of fine sea salt, 1 teaspoon of baking powder, and ½ teaspoon of baking soda. Mix until just combined.
- Transfer the dough to a floured surface and knead gently until smooth. Allow the dough to rest for 15 minutes.
- In a small bowl, combine ¾ cup of light brown sugar and 2 teaspoons of ground cinnamon for the filling. Roll out the dough into a rectangle, spread 4 tablespoons of unsalted butter on top, and sprinkle the cinnamon-sugar mixture evenly over it.
- Roll the dough tightly into a log and slice into 8 equal pieces. Place the pieces in a greased baking dish.
- For the sticky glaze, melt 8 tablespoons of unsalted butter in a saucepan over medium heat. Stir in ½ cup of brown sugar and 1 teaspoon of ground cinnamon until the sugar is dissolved. Pour this mixture over the sliced buns and top with chopped pecans.
- Cover and let the buns rise in a warm place for about 30 minutes, then preheat the oven to 350°F (175°C).
- Bake the buns for 25-30 minutes or until golden and bubbly. Allow to cool slightly before serving.
Notes
For best results, ensure your sourdough discard is fresh. These buns are best enjoyed warm and can be reheated in the oven.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch, Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 sticky bun
- Calories: 385 kcal
- Sugar: 24 g
- Sodium: 260 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 42 mg
Keywords: Sourdough Sticky Buns, sticky buns recipe, sourdough recipes, dessert, breakfast, baking