Uploaded June 2026 | Updated September 2026, 9 hours ago
Learn how to make the ultimate soft, fluffy, and gooey Sourdough Sticky Buns from scratch! Baked over a rich, homemade caramel pecan layer and flipped upside down while warm, these are better than any bakery. Perfect for a cozy weekend breakfast or holiday brunch!
🥣 INGREDIENTS
For the Levain / Starter Build:
50g active sourdough starter
50g bread flour
50g water
For the Dough:
100g active sourdough starter (grows from your build!)
165g warm milk
75g sugar
1 egg
1 tsp vanilla extract
370g bread flour
6g salt
10g milk (reserved for later adjustment)
60g very soft butter
For the Caramel Pecan Layer:
100g butter
130g brown sugar
1½ tbsp honey
2 tbsp heavy cream
Pinch of salt
120g pecans (chopped)
For the Filling:
70g soft butter
110g brown sugar
1 tbsp cinnamon
Optional Baker's Secret: A splash of heavy cream poured over the buns right before they go into the oven!
Bake:350°F / 180°C for 30–35 minutes
✨ Don’t forget to like, comment, and subscribe for more cozy sourdough recipes!
📩 Connect with me:
Instagram: / jennys_europeanbakery
Stand mixer: amzn.to/4g7odyi
Danish Dough Whisk: amzn.to/4g8wsKE
Flour Duster: amzn.to/3BWeHAh
Smart oven: amzn.to/40tu5NN
Timer: amzn.to/4jeTm5K
Kitchen scale: amzn.to/3CAl6kO
Sourdough Home: amzn.to/3WiXdF5
0:00 - Intro
0:37 - Feeding the Sourdough Starter
0:51 - Making the Dough
1:55 - Adding Butter and Salt + Bulk Fermentation
3:40 - Making the Caramel Pecan Topping
5:05 - Mixing the Cinnamon Sugar
5:20 - Rolling Out and Shaping the Dough
7:58 - Baking
#sourdoughstickybuns #stickybuns #sourdoughrecipe #sourdoughbaking #sourdoughstarter #homemadebaking #caramelpecanrolls #cinnamonrolls #sourdoughcinnamonrolls #bakingfromscratch
Learn how to make the ultimate soft, fluffy, and gooey Sourdough Sticky Buns from scratch! Baked over a rich, homemade caramel pecan layer and flipped upside down while warm, these are better than any bakery. Perfect for a cozy weekend breakfast or holiday brunch!
🥣 INGREDIENTS
For the Levain / Starter Build:
50g active sourdough starter
50g bread flour
50g water
For the Dough:
100g active sourdough starter (grows from your build!)
165g warm milk
75g sugar
1 egg
1 tsp vanilla extract
370g bread flour
6g salt
10g milk (reserved for later adjustment)
60g very soft butter
For the Caramel Pecan Layer:
100g butter
130g brown sugar
1½ tbsp honey
2 tbsp heavy cream
Pinch of salt
120g pecans (chopped)
For the Filling:
70g soft butter
110g brown sugar
1 tbsp cinnamon
Optional Baker's Secret: A splash of heavy cream poured over the buns right before they go into the oven!
Bake:350°F / 180°C for 30–35 minutes
✨ Don’t forget to like, comment, and subscribe for more cozy sourdough recipes!
📩 Connect with me:
Instagram: / jennys_europeanbakery
Stand mixer: amzn.to/4g7odyi
Danish Dough Whisk: amzn.to/4g8wsKE
Flour Duster: amzn.to/3BWeHAh
Smart oven: amzn.to/40tu5NN
Timer: amzn.to/4jeTm5K
Kitchen scale: amzn.to/3CAl6kO
Sourdough Home: amzn.to/3WiXdF5
0:00 - Intro
0:37 - Feeding the Sourdough Starter
0:51 - Making the Dough
1:55 - Adding Butter and Salt + Bulk Fermentation
3:40 - Making the Caramel Pecan Topping
5:05 - Mixing the Cinnamon Sugar
5:20 - Rolling Out and Shaping the Dough
7:58 - Baking
#sourdoughstickybuns #stickybuns #sourdoughrecipe #sourdoughbaking #sourdoughstarter #homemadebaking #caramelpecanrolls #cinnamonrolls #sourdoughcinnamonrolls #bakingfromscratch
