Soft Brioche-Style Sourdough Sticky Buns
These sourdough sticky buns are soft, rich, and gently sweet, with a tender crumb, sticky deep caramel topping and crunchy pecans. They are made with an enriched sourdough dough that’s silky to work with and bakes up so nicely.
About these sourdough sticky buns
These buns are made using my basic sourdough sweet dough, which sits between a lean bread dough and brioche dough. It contains milk, eggs, sugar, and butter, but not in large amounts so the dough stays strong and easy to work with.
The dough is lightly bulk fermented, then chilled overnight before shaping. This makes it easier to roll and fill, and also gives the buns their soft, layered texture once baked. The final bake happens over a caramel and chopped pecan base, which bubbles up around the buns and sets into a sticky topping as they cool.
This same sourdough sweet dough is also used in recipes like sourdough cardamom buns, monkey bread and sourdough doughnuts, with small adjustments to shaping and filling.
If you are new to baking with sourdough, my sourdough hub has guides on starters, fermentation, and enriched doughs.
Stiff sourdough starter
For an enriched dough like this, I use a stiff starter.
Stiffer starters are slower to rise than those with higher hydration. Low hydration sourdough starter undertakes a slow but steady growth, with less risk of peaking too early. Unlike my usual sourdough starter feeding which is at 100% hydration starter (so equal parts water to flour), this one is fed less water than flour. It means you make a bit of a starter dough ball instead of the runnier mixture that comes with a high hydration sourdough starter.
Baker’s schedule
In hot weather, feeding the stiff starter in the morning can work. In cooler weather, an overnight feed is more reliable. The most important thing is that the starter is active, domed, and near its peak when the dough is mixed.
Day 1
- Feed the stiff sourdough starter
- Mix and knead the dough once the starter is ready
- Bulk ferment until lightly risen
- Refrigerate the dough overnight
Day 2
- Roll, fill, and shape the sticky buns
- Final proof
- Bake
The exact timing will vary depending on temperature.
Bulk fermentation
Bulk fermentation is the first rise after the dough is mixed.
In cooler kitchens, yeast activity slows down more than bacterial activity. This means the dough can take a long time to rise while acidity continues to build. For sweet doughs like sticky buns, this can lead to a dough that tastes more sour than intended and feels weaker.
To avoid this, it is important to help the dough rise efficiently during bulk fermentation. The goal is not to double the dough, but to give the yeast enough activity early on.
Placing the dough in a warm spot encourages yeast activity so the dough gains volume without needing a long rise. A turned off oven with a mug of hot water inside creates a warm, slightly humid environment that works well. Aim for a dough temperature of around 24 to 26°C / 75 to 79°F.
Once the dough has increased in volume by about 30 to 40 percent, it is ready to be refrigerated. This first rise is important. If the dough does not gain enough strength and activity here, it can remain slow and sluggish during the final proof as well.
The method
- Feed the stiff starter and let it dome and double.
- Add all the ingredients except the butter to a stand mixer fitted with a dough hook. Mix until the dough comes together and gluten development begins.
- Add the butter and continue mixing for 12-15 minutes, until the dough is smooth, strong, and glossy. Place the dough in bowl and let it rise 30-40%, then refrigerate overnight.
- Make the sticky caramel mixture and add to a pan, the top with chopped pecans.
- Roll the dough into a rectangle, add on butter and cinnamon sugar then roll into a log and slice into 12.
- Place the slices onto the pecan mixture
- Let them rise until puffy and expanded, then bake.
- Let the buns rest for a bit, then carefully invert onto a serving plate so the pecan caramel sits on top.
- Cool for a while, but serve slightly warm.
Storing
Any leftover buns can be stored in an airtight container at room temperature for up to 3 days. Leftover buns can be gently rewarmed in the microwave.
FAQs about cheesecloth
Brioche-Style Sourdough Sticky Buns
Ingredients
Levain
- 30 g starter
- 60 g all-purpose flour
- 30 g water
Dough
- 500 g strong all-purpose flour with at least 11% protein, or bread flour
- 50 g granulated sugar
- 2 large eggs
- 240 g milk
- All the stiff starter
- 1 teaspoon salt
- 85 g unsalted butter room temperature, cut into cubes
Caramel
- 100 g unsalted butter
- 100 g brown sugar
- 3 Tbsp honey
- 1/4 teaspoon salt
- 140 g pecans halves
Cinnamon Filling
- 30 g unsalted butter melted
- 100 g soft brown sugar
- 2 tsp ground cinnamon
Instructions
Stiff starter
- Mix the starter, flour, and water into a firm dough. Knead briefly until smooth, then place it into a lightly oiled jar. Brush the surface lightly with water so it does not dry out, cover loosely, and let it rise until domed and more than doubled. This usually takes 6 to 10 hours, depending on temperature. 30 g starter, 60 g all-purpose flour, 30 g water
Mix the dough
- Once the starter is ready, add all the dough ingredients except the butter to a stand mixer fitted with a dough hook. Mix on low speed for about 5 minutes, until the dough comes together and gluten development begins. 500 g strong all-purpose flour , 50 g granulated sugar, 2 large eggs, 240 g milk, All the stiff starter, 1 teaspoon salt
- Add the butter gradually, a few pieces at a time, allowing each addition to incorporate before adding more. Increase to medium speed and continue mixing for 12 to 15 minutes, until the dough is smooth, elastic, and glossy. 85 g unsalted butter
- Let the dough rest for 5 minutes, then perform a windowpane test. Stretch a small piece gently. It should stretch thin without tearing.
Bulk ferment
- Place the dough in a lightly greased bowl and cover. Let it rise in a warm spot, ideally around 24 to 26°C or 75 to 79°F, until it has increased in volume by about 30 to 40%. This usually takes 2 to 4 hours depending on room temperature.
- Once risen, cover the dough and refrigerate overnight.
Day 2
- Remove the dough from the fridge and let it sit at room temperature for about 15 minutes while you prepare the caramel.
- Over medium low heat, melt the butter, sugar, honey, and salt together, stirring until smooth. Pour the caramel evenly into a greased or lined 23 x 33 cm or 9 x 13 inch baking dish. 100 g unsalted butter, 100 g brown sugar, 3 Tbsp honey, 1/4 teaspoon salt
- Sprinkle the chopped pecans evenly over the caramel. 140 g pecans halves
- On a lightly floured bench, roll the cold dough into a 30 x 45 cm or 12 x 18 inch rectangle.
- Mix the brown sugar and cinnamon for the filling. Brush the dough with melted butter, then spread the filling evenly over the surface. 30 g unsalted butter, 100 g soft brown sugar, 2 tsp ground cinnamon
- Roll the dough up tightly from the long side into a log. Slice into 12 even pieces using unflavoured dental floss, thread, or a serrated knife.
- Place the buns cut side up on top of the pecan caramel.
- Cover the dish and let the buns rise in a warm spot until puffy and relaxed. This usually takes 2 to 4 hours depending on temperature. The buns should look noticeably lighter and fuller before baking.
Bake
- Preheat the oven to 180°C or 350°F.
- Bake the buns for 30 to 35 minutes, until golden and bubbling.
- Remove from the oven and carefully invert onto a lined board or tray. The caramel will be runny at first. As the buns cool, spoon any caramel from the sides back over the top. It will thicken and become sticky as it sets.
Hello! Will these keep better than the cinnamon rolls? In terms of not drying out as quickly.
Hey it will be about the same, but they can be softened up again on the coming days in the microwave for a few seconds 🙂
After these are made into the caramel roll, do they sit out overnight or in the fridge? It technically doesn’t say in the instructions and since there is raw egg and milk I wasn’t sure. I’m making these now for Easter and just realized this!
Hey i leave them to rise overnight at room temperature
These rolls are perfection! I made mine with pecans and they were gooey, soft, and probably the best brioche dough recipe I have used! These are a must bake!
Thank you Chelsea! I’m so happy you loved them!
Hi there,
Lovely sticky buns! Would love to try them sometime soon but would want to know if the dough itself is sour-tasting?
Hey Madeline, it’s not too sour tasting. If you want to reduce the sourness even more, you could reduce the fridge ferment right down to only a couple of hours.