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a pan with 12 Sourdough Sticky buns covered in pecans and brown sugar caramel

Sourdough Sticky Buns Made with Fresh Milled Flour

There is nothing like waking up to sourdough sticky buns right out of the oven! These sourdough sticky buns made with fresh milled flour are a sweet, sticky cinnamon roll covered in a caramelized pecan sauce. Sticky Buns are an easy upgrade to your normal cinnamon roll recipe!
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Prep Time 1 hour
Cook Time 1 hour
Fermentation Time 8 hours
Total Time 10 hours
Course Bread, Breakfast, Dessert, Main Course
Cuisine American
Servings 12 Rolls

Equipment

  • 1 Large Mixing Bowl
  • 1 Medium Mixing Bowl
  • 1 Mixing Spoon
  • 1 Set of Measuring Spoons
  • 1 Kitchen Scale
  • 1 Pizza Cutter
  • 1 9 by 13 inch Pan

Ingredients
  

Dough Ingredients

  • 500 Grams Fresh Milled Flour
  • 60 Grams Sugar
  • 10 Grams Salt
  • 1 Tablespoon Cinnamon
  • ½ teaspoon Nutmeg
  • 280-300 Grams Milk
  • 180 Grams Active Sourdough Starter
  • 30 Grams Oil
  • 1 teaspoon Vanilla Extract

Pan Ingredients

  • 1 Stick Butter
  • 1½ Cups Brown Sugar
  • 10 Ounces Pecans

Filling Ingredients

  • ½ Cup Butter
  • 1 Cup Brown Sugar
  • 1 Tablespoon Cinnamon

Instructions
 

Mixing the Dough Together

  • Mill the Flour. Use your mill to grind the flour.
  • Mix together all the dry ingredients. Mix the flour, cinnamon, nutmeg, salt, and sugar together in a medium size bowl.
  • Combine the wet ingredients together. Mix the vanilla, oil, milk, and starter together.
  • Combine the dry and wet together. Make a well in the dry ingredients and add the wet ingredients to the well. As you mix it together the dough will look like a sloppy mess right now.
  • Rest for 30 minutes for the flour to hydrate. Fresh milled flour needs extra time to soak up water.
  • Start the 'stretch and folds' or knead the dough. Knead the dough for 5-10 minutes or until it can pass the window pane test. If you want to do stretch and folds then plan to do 4-6 of them.

Prepare the Pan

  • Gather the 9 by 13 inch pan, pecans, brown sugar, and butter.
    a 9 by 13 inch pan with a stick of butter next to a bowl of pecans and brown sugar
  • Spread the butter in the pan. Use the butter to grease the pan, but spread most of it evenly across the bottom to create a butter layer.
    a pan of butter and a bowl of pecans and a bowl of brown sugar
  • Layer on the brown sugar and the pecans. Spread the sugar evenly and you can layer the pecans in like I did, or just shake them in and create an even layer.
    a pan covered in brown sugar and pecans

Shaping the Sourdough Sticky Bun Dough and Adding Fillings

  • Once the bread has risen, turn your dough out on a floured or oiled surface. You do not want the dough to stick to the counter at all!
  • Roll to about half an inch thick (about 1 cm) in a rectangular shape. Don’t stress about making the rectangle perfect, just get pretty close!
    a thinly rolled out dough with a wooden rolling pin
  • Spread with butter and then spread the cinnamon sugar mixture all over the top.
    thinly rolled out dough covered in a layer of butter and cinnamon and brown sugar

Shaping The Sourdough Sticky Buns

  • Cut 1.5 inch long strips (4-5 cm). Once your sticky buns are covered in butter and cinnamon sugar cut them with a pizza cutter.
  • Use the pizza cutter to cut 1.5 in strips from the long edge to the long edge. You want the shorter side to be the length of the sticky bun.
  • Roll the cinnamon rolls up. Take the edge and roll it up. If you notice that the dough is loose, then pull the roll back toward yourself to create more tension.
    a pan of brown sugar and pecans with 3 cinnamon rolls inside. next to unrolled cinnamon rolls and one rolled cinnamon roll
  • Place in the prepared 9×13 inch pan for baking and repeat.
    a pan of brown sugar and pecans with 4 cinnamon rolls inside. next to unrolled cinnamon rolls
  • Cover and second rise. Once they are all in the pan, cover it and let them rest for a second rise. They will fill out the pan and when you gently shake the pan they will jiggle a little.
    pan with 12 sticky buns on brown sugar and pecans
  • Bake at 350 degrees Fahrenheit (165 Celsius) for 45-60 minutes.
    close up of sourdough sticky buns
  • Cool for 5 minutes and use a baking sheet to flip the buns over. Serve warm.

Notes

If you want to use commercial active dry yeast instead of sourdough, take 90 grams of flour and 90 grams of warm milk (about 110 degrees Fahrenheit) and add a Tablespoon of yeast to it to bloom.
Let it stand 15 minutes. It should smell yeasty and should look a little puffy. Then add the mix as if it is sourdough starter.
For instant yeast just add the yeast into the bread and ignore the starter all together.
If you want to make this with store bought flour be sure to add at least 1/2 cup extra flour to the recipe. About 60-65 extra grams.
Keyword Cinnamon Roll, Fresh Milled Flour, Fresh Milled Flour Bread, Sourdough, Sweet, Sweet Breakfast