Name: Simple Whole Wheat Sourdough Sticky Buns
Prep time: 30 min
Cook time: 25 min
Total time: 415 min
Ingredients: 1⅔ cup Whole Wheat Flour (200g); 1 cup White Flour (150g); 2 tbsp Brown Sugar (30g); 1 cup Active Sourdough Starter (150g); 3 tbsp Butter (50g); 1/2 cup Water (120g); 1 Egg; 1 tsp Salt (5g); 1/2 cup Butter (115g; melted); 3/4 cup Brown Sugar (150g); 1 tbsp Cinnamon; 1 tsp Salt; 1/2 cup Chopped Pecans

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Whole wheat sourdough sticky buns are the perfect treat for any gathering! They are a whole-wheat-y, sticky take on a traditional cinnamon bun, offering that perfect balance of soft, moist, deep cinnamon-y sweetness with a tangy sourdough kick. These cinnamon sticky buns not only taste amazing but they also make for a fantastic make-ahead recipe, allowing you to enjoy freshly baked, warm buns without the hassle on the day of.

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These whole wheat sourdough cinnamon sticky buns are everything you love about a classic cinnamon bun, but without the need for a cream cheese frosting (though that’s delicious too).

The real magic happens with the sticky topping, which transforms into an instant glaze after baking, creating the perfect sweet, gooey finish.

You can customize these buns with chopped pecans, walnuts, raisins, or even a mix of all three if you’re feeling adventurous.

Whether you’re serving them for a weekend breakfast, a cozy brunch, or as a sweet dessert, these sourdough sticky cinnamon buns are sure to impress!

The Secret To Sourdough Sticky Buns

While there may not be one true secret, everyone has their own preferences when it comes to cinnamon buns. For me, the key is a soft, cinnamon-y bun with a glaze that adds moisture and helps hydrate the dough.

Making sourdough cinnamon sticky buns isn’t too different from making a traditional loaf of sourdough bread. The process is simple: you mix the ingredients, perform a few stretch and folds, let the dough rise until doubled, shape it, and then either let it proof overnight in the fridge or on the counter and then bake it.

The dough itself is pretty basic with a touch of butter, sugar, and an egg, which makes it a little richer and helps create that soft texture. It’s the simplicity of the ingredients combined with the magic of sourdough fermentation that makes these sticky cinnamon buns so irresistibly delicious.

Customizing Your Sourdough Sticky Buns

You can customize your sticky buns however you like to suit your taste. I personally love the traditional combo of pecans or raisins, but walnuts or almonds would be great alternatives as well.

Want to switch it up? Try swapping the water for pumpkin puree to make a delicious pumpkin pecan cinnamon bun! Or, for an autumn twist, replace the water with apple sauce and toss in some apple chunks instead of the pecans for an apple-spiced sticky bun—absolutely irresistible!

The possibilities are endless! While the method remains the same, the fillings and flavourings are entirely up to you. The world is your oyster, so get creative and make these sticky cinnamon buns your own!

What’s the Difference Between Cinnamon Buns and Sticky Buns?

Cinnamon Buns: They are typically made with a sweet dough that is rolled up with a cinnamon-sugar filling, then sliced into individual buns and baked. They are usually topped with a cream cheese icing after baking, but the buns themselves do not have any gooey topping baked in.

Sticky Buns: These buns are similar to cinnamon buns but are baked in a sticky, gooey caramel glaze that contains brown sugar, butter, and sometimes honey or maple syrup. The buns are baked in this glaze, so when you flip them out of the pan after baking, they have a sticky, syrupy coating on top. Sticky buns can also include nuts like pecans or walnuts, which caramelize in the glaze.

In short, sticky buns are distinguished by the sticky, sugary caramelized topping that is baked into the buns, while cinnamon buns are typically topped with icing or glaze after baking.

I like to think these sourdough sticky buns are a combination of the two – a sticky cinnamon roll.

How To Store Sourdough Sticky Buns

To keep your sourdough sticky buns fresh, store them in an airtight container at room temperature, where they will stay soft and delicious for 2-3 days.

For longer storage, you can refrigerate them in an airtight container, and they’ll stay semi-fresh for up to a week. The cold will help maintain their moisture.

If you want to freeze them, it’s best to flash freeze them first. Place the buns on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag to avoid a sticky mess. When you’re ready to enjoy them, simply reheat in the oven!

How To Reheat Sourdough Cinnamon Buns

From Room Temperature: If your buns are already at room temperature, you can simply reheat them in the oven at 300°F (150°C) for about 5-10 minutes, until warm.

From the Fridge: If your buns are from the fridge, you can preheat your oven to 300°F (150°C) and bake them for 15-20 minutes, or until they are soft and warm.

From Frozen: If your buns are frozen, you can either let them thaw overnight in the fridge or directly reheat them in the oven. Preheat your oven to 300°F (150°C) and bake them for 20-25 minutes, or until they are heated through.

Can I reheat sourdough sticky buns in the microwave? Yes, you can reheat your sourdough sticky buns in the microwave, but be mindful that the glaze might heat up and separate before the bun itself warms through.

To avoid this, try reheating in 10-15 second intervals, checking each time until the bun reaches your desired warmth. This will help prevent the glaze from becoming too runny or separating.

What You’ll Need To Make Sourdough Sticky Buns

Sourdough sticky buns aren’t too complicated, you should have most of the materials you need but might need to buy an ingredient or two.

Materials

9″x 9″ Glass Dish – For baking your buns in.

Medium Mixing Bowl – For mixing your dough.

A Small Saucepan – For melting butter (you can also mix your filling in the saucepan to save a dish).

Silicone Spatula – For mixing and spreading your filling onto the dough and in the pan.

A Sharp Knife (or sewing thread) – For slicing the rolled buns. I keep it simple with a knife but some people prefer slicing with sewing thread.

Ingredients

Whole Wheat Flour: I use a blend of freshly milled whole grains but regular whole wheat from the store is perfect.

White Flour: Regular all-purpose adds the right fluffiness.

Brown Sugar: A little for the dough and a lot for the filling. I like brown sugar but you can use white if that’s all you have on hand.

Active Sourdough Starter: For rising your buns. Learn more about knowing when your sourdough starter is ready to bake with here.

Butter: For softness.

Water: Regular ol’ water. Lukewarm is usually best for sourdough.

Egg: For extra fat, protein, and fluff!

Salt: For the dough and to balance the sweetness of the filling.

Chopped Pecans: You can use what you like but for this recipe I’ll be using chopped pecans!

How To Make Whole Wheat Sourdough Sticky Buns

Mixing the Dough:

In a small to medium-sized bowl, combine your whole wheat flour, white flour, and salt. Mix together, then crumble in the butter until evenly distributed.
In another bowl, whisk together the lukewarm water, sugar, egg, and sourdough starter until fully incorporated.
Gradually add the dry ingredients to the wet ingredients and mix with your hands or a wooden spoon until a shaggy dough forms. Cover and let rest for 1 hour.

Stretch and Fold:

After an hour of rest, perform a set of stretch-and-folds to strengthen the dough. Cover and let it rest until doubled in size (about 3-6 hours in a warm environment, 6-12 hours in a cold one).

Rolling the Buns:

Once doubled, gently turn the dough onto a floured surface. Knead it lightly to build strength. Let the dough rest under a bowl for 5-10 minutes while you prepare the filling.

Prepare the Filling:

In a small saucepan, melt the butter. In a separate bowl, mix together the sugar, salt, and cinnamon.
Once the butter is melted, combine it with the sugar mixture to form a paste.
Use ¼ cup of this cinnamon-sugar paste to spread over the bottom and sides of a glass baking dish. Sprinkle the chopped pecans in the base of the dish and set the dish aside.

Shaping and Rolling the Dough:

After the dough has rested, roll it out into a roughly 10″x 14″ rectangle using a rolling pin.
Evenly spread the remaining cinnamon-sugar paste over the dough, and then sprinkle the chopped pecans.
Roll the dough up tightly into a log, and slice it into 9 equal pieces (approximately 1 inch wide). Place each bun in the prepared dish.

Rising and Fermenting:

For a long ferment: Cover the buns and place them in the fridge for up to 24 hours. When ready to bake, let them rise in a warm spot for 2-3 hours.
For same-day baking: Cover the buns and let them rise for 2-3 hours in a warm spot until they have puffed up and reached the rim of the dish.

Baking the Buns:

Preheat your oven to 375°F (190°C).
Once preheated, remove the cover from the buns and bake for 20-25 minutes, or until the tops are golden brown.

Finishing and Serving:

After baking, let the buns cool for a couple of minutes. Then, place a cutting board over the top of the dish and carefully flip the pan over. The sticky glaze will pour over the buns, creating a gooey, delicious topping.
Scrape any remaining glaze from the dish and spread it over the buns. Allow the sticky buns to cool for 15-30 minutes before serving.

Enjoy!

Note

If your dough keeps tightening back up after rolling out, let it rest and relax for another 5-10 minutes.

I like to leave around 1/4″ at the top without the paste to help it stick and hold its shape after rolling.