Sourdough Sticky Buns

Timeline Overview

8 hours before: Feed sweet stiff sourdough starter

Mix day: Mix dough, 4hr bulk proof

Overnight: 8hr cold proof in fridge

Next day: Shape, 4-6hr final proof, bake 20-25min

Ingredients

Sweet Stiff Sourdough Starter

• 120g sourdough starter
• 120g flour
• 40g water
• 20g sugar

Sourdough Bread Dough

• 100g milk
• 300g sweet stiff sourdough starter
• 70g sugar
• 8g salt
• 3 eggs (165g)
• 400g high protein flour (bread flour or AP flour above 11% protein)
• 140g unsalted butter

Filling

• 1 Tbsp pumpkin spice
• 1.5 Tbsp water
• 100g butter (salted is better!)
• 100g powdered sugar

Pumpkin Spice (if making your own)

• 1.5 Tbsp cinnamon
• 1 tsp ginger
• 3/4 tsp nutmeg
• 1/2 tsp cloves
• 1/2 tsp allspice
• 3/4 tsp cardamom

Instructions

1. Feed Starter/Make the Levain Take 120g of your sourdough starter and feed it 120g bread flour + 40g water + 20g sugar. Wait for it to triple in size. Ready when the top stops doming and starts to crater slightly (at peak).
2. Mix Dough In your stand mixer, mix all ingredients EXCEPT the butter. Mix just until you get a windowpane (dough stretches thin without breaking). Add in the butter. Mix until you get a windowpane again (mixer at speed 2 for around 10-16 min).
3. Bulk Fermentation (1st Rise) Roughly shape the dough into a taut ball. Put it in a greased bowl, cover. Bulk proof for 4 hours at 74°F (adjust time if your room is cooler or warmer).
4. Cold Proof (2nd Rise) Degas the dough (press out air gently). Cold proof in your fridge overnight (~8 hours).
5. Shape Prepare your filling: Mix pumpkin spice + water + butter + powdered sugar until smooth. Roll dough out into a rectangle, ½ inch thick. Spread filling evenly, leaving a ½ inch border on the sides. Gently roll into a log from the bottom up. Slice the roll into 1-2" segments (however tall you like!).
6. Final Proof (3rd Rise) Put the sourdough sticky buns on baking pan lined with parchment paper. Final proof for 4-6 hours at room temp (74°F). Ready when risen and jiggly, almost doubled in size.
7. Bake Preheat oven to 350°F. Egg-wash the rolls. SECRET STEP: Pour ½ cup heavy whipping cream right over the rolls before baking (makes them extra soft and caramelizes the bottom!). Bake for 20-35 minutes (check every 5-10 min starting at the 20 min mark). Done when golden brown and fragrant. Let cool slightly before frosting (optional).

Notes & Variations

• Liquid Starter: You can totally use regular liquid starter instead of sweet stiff—it'll just be wetter and might make it more sour
• No Pumpkin Spice? Just use cinnamon, or make plain sticky buns, or use whatever spices you want—chocolate is really good!
• Chocolate Variation: Use chocolate paste instead of the cinnamon filling for chocolate babka-style buns
• The Heavy Cream Secret: Don't skip pouring ½ cup heavy cream over the rolls before baking—it makes them soft, fluffy, and caramelizes the sugars at the bottom. This is what makes them TRULY sticky buns!
• Freezing: These freeze beautifully—wrap tightly and freeze for up to 3 months
• Reheating: Thaw at room temp, microwave 20-30 seconds or 350°F oven for 5-8 min