Sourdough Sticky Buns Aka Cinnamon Rolls
Indulge in the ultimate breakfast treat with these Sourdough Sticky Buns, a delightful twist on classic cinnamon rolls. Made with an active sourdough starter, these soft, tangy rolls boast a perfectly fluffy texture and a rich, buttery flavor. Each roll is generously swirled with a decadent cinnamon-sugar filling and finished with a luscious homemade caramel glaze, optionally studded with crunchy pecans for an elevated touch. With an overnight rise for optimal flavor development, this recipe strikes the perfect balance between sweet, sticky, and slightly tangy. Whether you’re a fan of sourdough baking or simply in search of show-stopping cinnamon rolls, these buns are a must-try for special breakfasts, brunches, or holiday mornings. Serve them warm and watch them disappear in no time!
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Recipe Information
Ingredients
- 150 g Active sourdough starter
- 120 ml Whole milk
- 80 g Unsalted butter (softened)
- 50 g Granulated sugar
- 2 large Eggs
- 450 g All-purpose flour
- 1 tsp Salt
- 100 g Brown sugar (for filling)
- 2 tsp Ground cinnamon
- 40 g Unsalted butter (melted, for filling)
- 120 g Brown sugar (for caramel glaze)
- 60 g Unsalted butter (for caramel glaze)
- 60 ml Heavy cream
- 50 g Chopped pecans (optional)
Instructions
In a large mixing bowl, whisk together the sourdough starter, milk, softened butter, granulated sugar, and eggs until smooth.
Gradually add the flour and salt, mixing until a sticky dough forms.
Turn the dough onto a floured surface and knead for about 8-10 minutes or until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
Place the dough in a greased bowl, cover it with a damp towel or plastic wrap, and let it rise overnight (8-12 hours) in the refrigerator or at room temperature until doubled in size.
In a small bowl, mix together the brown sugar and cinnamon for the filling.
Once the dough has risen, punch it down and roll it out into a rectangle about 12x16 inches (30x40 cm).
Brush the melted butter over the surface of the dough, leaving a 1-inch border around the edges.
Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
Starting from the long side, roll the dough tightly into a log. Cut it into 12 even pieces using a sharp knife or dental floss.
To make the caramel glaze, combine the brown sugar, butter, and heavy cream in a small saucepan over medium heat. Stir until the sugar is dissolved and the mixture is smooth. Pour the glaze into a greased 9x13-inch (23x33 cm) baking dish and sprinkle with chopped pecans, if using.
Arrange the sliced rolls on top of the glaze in the baking dish, leaving a little space between each roll. Cover and let rise at room temperature for 1-2 hours or until puffy.
Preheat your oven to 375°F (190°C).
Bake the rolls for 25-30 minutes or until golden brown and cooked through.
Remove the rolls from the oven and let them cool for 5 minutes in the pan before inverting onto a serving platter to reveal the sticky caramel topping.
Serve warm and enjoy!
Nutrition Facts
Calories |
4825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.4 g | 284% | |
| Saturated Fat | 114.7 g | 574% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 839 mg | 280% | |
| Sodium | 2658 mg | 116% | |
| Total Carbohydrate | 642.0 g | 233% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 272.6 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 586 mg | 45% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 1396 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
