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sourdough sticky buns

Simple Whole Wheat Sourdough Sticky Buns

AuthorBronwyn Case
Whole wheat sourdough sticky buns are the perfect treat for any gathering!
Print Recipe Pin Recipe
Prep Time30 minutes
Cook Time25 minutes
Ferment 6 hours
Total Time6 hours 55 minutes
Servings9 Buns

ingredients
  

Dough
  • 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
  • 2/3 cup Milk 150g
  • 1 Egg
  • 1 tsp Salt 5g
Cinnamon-Sugar Filling
  • 1/2 cup Butter 115g; soft
  • 1 cup Brown Sugar 200g
  • 1 tbsp Cinnamon
  • 1 tsp Salt
  • 1/2 cup Chopped Pecans

instructions
 

  1. In a small to medium bowl, combine whole wheat flour, white flour, and salt. Crumble in the butter and mix until evenly distributed. In a separate bowl, whisk together lukewarm water, sugar, egg, and sourdough starter until fully combined.
  2. Gradually add the dry ingredients to the wet and mix with your hands or a wooden spoon until a shaggy dough forms. Cover and rest for 1 hour.
  3. After the rest, perform a set of stretch and folds to strengthen the dough. Cover and ferment until doubled — about 3–6 hours in a warm environment or 6–12 hours in a cool one.
  4. In a small saucepan, melt the butter. In a separate bowl mix together the sugar, salt, and cinnamon. Combine with the melted butter to form a paste.
  5. Spread ¼ cup of the cinnamon sugar paste over the bottom and sides of a glass baking dish. Sprinkle chopped pecans into the base and set aside.
  6. Once doubled, turn the dough onto a lightly floured surface and knead lightly to build strength. Let rest under a bowl for 5–10 minutes. Roll out into a roughly 10x14 inch rectangle. Spread the remaining cinnamon sugar paste evenly over the dough and sprinkle with chopped pecans.
  7. Roll the dough up tightly into a log and slice into 9 equal pieces approximately 1 inch wide. Place each bun cut side up in the prepared dish.
  8. For long ferment: cover and refrigerate up to 24 hours, then rise in a warm spot for 2–3 hours until puffy and reaching the rim of the dish.
    For same-day: cover and rise in a warm spot for 2–3 hours until puffy and reaching the rim of the dish.
  9. Preheat oven to 375°F (190°C). Remove the cover and bake for 20–25 minutes until the tops are golden brown.
  10. Let the buns cool for a couple of minutes. Place a cutting board over the dish and flip in one confident motion — the sticky glaze will pour down over the buns. Scrape any remaining glaze from the dish and spread it over the top. Cool for 15–30 minutes before serving.

notes

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.