Sourdough Maple Pecan Sticky Buns (Print-Friendly Format)

Soft sourdough buns layered with cinnamon, finished with a rich maple pecan glaze. Perfect for breakfast treats.

# Ingredients You’ll Need:

→ Dough

01 - 120 g active sourdough starter
02 - 180 ml whole milk, warmed
03 - 50 g granulated sugar
04 - 57 g unsalted butter, softened
05 - 1 large egg
06 - 1 tsp salt
07 - 375 g all-purpose flour

→ Filling

08 - 57 g unsalted butter, softened
09 - 100 g brown sugar
10 - 1 tbsp ground cinnamon
11 - 0.5 tsp ground nutmeg (optional)

→ Maple Pecan Topping

12 - 115 g unsalted butter
13 - 180 ml pure maple syrup
14 - 100 g brown sugar
15 - 1 tsp vanilla extract
16 - 120 g pecans, chopped

# How to Make It:

01 - In a large mixing bowl, combine active sourdough starter, warmed milk, granulated sugar, softened butter, egg, and salt. Mix thoroughly. Gradually incorporate flour, stirring until a soft dough forms. Knead for 8–10 minutes until smooth and elastic. Cover and allow to ferment at room temperature for 8–10 hours or overnight, until doubled in volume.
02 - In a saucepan over medium heat, melt butter. Stir in maple syrup, brown sugar, and vanilla extract. Cook for 2–3 minutes until fully combined and glossy. Pour mixture into a greased 23×33 cm baking dish, then evenly distribute chopped pecans across the surface.
03 - Once risen, turn dough onto a lightly floured work surface. Roll out into a 30×45 cm rectangle. Evenly spread softened butter over the dough. Sprinkle with brown sugar, cinnamon, and nutmeg.
04 - Starting at the long edge, tightly roll up the dough to form a log. Slice into 12 equal pieces. Arrange slices cut side up in prepared baking dish on top of the maple pecan topping. Cover and let rise for 1–2 hours until puffy.
05 - Preheat oven to 190°C. Bake for 25–30 minutes, or until buns are golden brown and fully cooked through.
06 - Allow buns to rest for 5 minutes. Invert baking dish onto a serving platter to allow maple pecan topping to cascade over the buns. Serve warm.

# Extra Tips:

01 - For enhanced flavor, allow the dough to ferment overnight at a cool room temperature.
02 - Pecans may be lightly toasted prior to use for additional depth.

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