Sourdough Maple Pecan Sticky Buns

Sourdough maple pecan sticky buns combine slow fermented dough with a decadent gooey topping for a breakfast treat that always impresses. The dough takes a little patience but the results are tender with a complex hint of sourdough tang. Warm sticky buns with maple and pecans are the aroma that means Saturday at my house.

I first tried this recipe to surprise my kids after a snowy night and it is now a beloved family tradition. A tray of these rarely lasts an hour in my kitchen.

Ingredients

• Active sourdough starter: This is what gives your bun dough lift and tang Look for one that passes the float test
• Whole milk: Brings moisture and richness to the crumb Choose whole milk for a tender texture
• Granulated sugar: Feeds the sourdough starter and gives mild sweetness Use cane sugar for best flavor
• Unsalted butter: Used in dough filling and topping For best results use high quality European style butter
• Large egg: Helps with structure softness and color
• Salt: Enhances natural grain and maple flavors Use fine sea salt or kosher salt
• All-purpose flour: Provides structure Look for unbleached for best flavor
• Brown sugar: Gives classic sticky bun goo Half for filling half with maple topping Choose dark brown sugar for richer molasses notes
• Cinnamon: Added to the filling for classic sticky warmth Buy ground cinnamon from a source with heavy aroma
• Nutmeg: Optional in the filling and it adds extra depth Only grate fresh nutmeg if possible
• Pure maple syrup: Essential for the topping Avoid pancake syrup for deep maple taste
• Vanilla extract: Balances and enhances maple flavor Try to use real vanilla not imitation
• Pecans: Chopped for even crunch Buy fresh whole pecans and chop yourself for flavor

Instructions

Prepare the Dough:

Mix sourdough starter warm milk sugar butter egg and salt in a large bowl Stir well Begin adding flour in small increments to prevent lumps Stir until a sticky yet workable dough forms Knead by hand for about eight to ten minutes until you have a smooth elastic texture The kneading helps develop gluten for fluffy buns Cover bowl tightly and let rise at room temperature for eight to ten hours until doubled in size The slow rise builds flavor so be patient and do not rush

Make the Maple Pecan Topping:

Melt butter in a saucepan over medium heat Once melted add maple syrup brown sugar and vanilla Stir constantly for two to three minutes until combined and glossy Immediately pour the hot mixture into a greased thirteen by nine inch baking pan Sprinkle chopped pecans evenly over the hot sauce This step creates the sticky topping that makes these buns special

Roll Out the Dough:

Dust a work surface and your rolling pin with flour Turn out the risen dough and gently pat flat Roll into a rectangle about twelve by eighteen inches Spread softened butter evenly across the surface Sprinkle with brown sugar cinnamon and optional nutmeg distributing over the entire piece Make sure the whole rectangle is covered to ensure every bite is flavorful

Roll and Slice:

Start rolling the dough tightly from one of the long edges Use gentle pressure for an even spiral Once a log forms use a sharp knife or dental floss to slice into twelve equal pieces Arrange each slice cut side down onto the maple pecan topping in your dish Cover with a towel and let rest for one to two hours until the buns look puffy and nearly doubled

Bake the Sticky Buns:

Preheat oven to three hundred seventy five degrees Fahrenheit Place the pan on the middle rack and bake for twenty five to thirty minutes The tops should turn deep golden brown and the dough should spring back when pressed lightly

Invert and Serve:

Remove pan to a cooling rack Let rest for five minutes so the hot syrup settles Loosen edges with a spatula Quickly invert the whole pan onto a serving platter letting the gooey pecan topping run over the buns Serve while warm for the best sticky experience

Maple syrup is my favorite part of this recipe Its deep sweetness makes the buns feel so special My kids love helping sprinkle the pecans and their laughter in the kitchen is just as sweet as the finished buns

Storage Tips

Sticky buns are best eaten fresh and warm but will keep well covered at room temperature for one to two days If you want to store longer wrap tightly and refrigerate for up to a week For best results reheat individual buns in a low oven or microwave just until warmed through Freezing works well too Place cooled buns in a freezer safe container with parchment between layers They will thaw beautifully overnight in the fridge

Ingredient Substitutions

No whole milk on hand Try half and half or even oat milk for a rich dairy free version If pecans are not your favorite walnuts are a nice substitute Maple syrup is important but in a pinch mild honey and a touch more brown sugar can work though the flavor will be a little different Use bread flour for a slightly chewier bun or add orange zest to the filling for a twist

Serving Suggestions

Serve these buns as a holiday brunch centerpiece with strong coffee or chai Balance sweetness with scrambled eggs or a fruit platter If making for overnight guests let everyone get their sticky buns fresh out of the oven for a real treat Add a sprinkle of flaked sea salt on top before serving for a sweet salty pop

Cultural and Historical Context

Sticky buns likely evolved from German schnecken which means snail in reference to their spiral shape German immigrants brought the idea to Pennsylvania and maple syrup and pecans made it uniquely American The sourdough twist makes them extra special and gives depth that is deeply rooted in home baking tradition

Seasonal Adaptations

Add a pinch of ground cardamom in winter for warming spice Top with toasted pumpkin seeds in fall for a festive change Drizzle with a bit of extra maple syrup and fresh berries in summer

Success Stories

A friend once brought these buns to a neighborhood breakfast and the entire dish was gone in minutes I have made them for school bake sales where they are always the first to sell out The smile on my daughter’s face when she wakes up to the smell is why I always keep a sourdough starter ready

Freezer Meal Conversion

To freeze before baking assemble buns and rise in the pan as usual Cover tightly with plastic wrap and foil Freeze up to one month Thaw overnight in the fridge then let sit at room temperature for an hour before baking as directed Add five extra minutes to the bake time

The reward of sharing these buns with loved ones makes every minute of effort worthwhile. Enjoy the aroma and memories they bring to your table.

Common Recipe Questions

→ Can I prepare the dough in advance?

Yes, after shaping, you can refrigerate overnight. Let it come to room temperature and rise before baking.

→ How should I store leftover sticky buns?

Keep them in an airtight container at room temperature for up to two days or refrigerate for longer freshness.

→ Can I use walnuts instead of pecans?

Walnuts make a great substitute! They provide a different flavor and texture that pairs well with maple syrup.

→ Is it possible to use non-dairy milk?

Yes, almond, oat, or soy milk can be used in place of whole milk for a dairy-free option.

→ Do I need an active sourdough starter?

Using an active and bubbly starter is essential for a light, airy dough and proper fermentation.