Description
Transform sourdough discard into rich, gooey pecan sticky buns with a tangy, buttery dough and caramel-pecan topping. This recipe reduces waste and adds depth of flavor, yielding 12 tender buns perfect for breakfast or brunch. Learn the simple steps to mix, proof, roll, and bake these irresistible treats, plus tips for variations and troubleshooting.
Ingredients
Instructions
1. In a bowl whisk milk, sugar, egg and sourdough discard starter.
2. Add flour, salt and instant yeast; mix until a rough dough forms.
3. Knead in softened butter until dough is smooth and elastic.
4. Cover and let dough rise 3 to 4 hours until increased by half.
5. Meanwhile melt butter, brown sugar, honey and cream until smooth.
6. Pour warm topping into a greased 9×13 pan and scatter pecans evenly.
7. Roll dough on a floured surface into a 12×16-inch rectangle.
8. Spread softened butter, then sprinkle cinnamon sugar and chopped pecans.
9. Roll dough into a log and pinch the seam; cut into 12 slices.
10. Place slices cut-side up on the caramel-pecan layer in the pan.
11. Cover and let buns proof 2 hours until puffy and nearly doubled.
12. Preheat oven to 350°F (175°C).
13. Bake for 30 to 35 minutes until golden and bubbling.
14. Cool 5 minutes then invert pan onto a serving platter to release topping.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: breakfast
- Method: bake
- Cuisine: american
Nutrition
- Serving Size: 1 bun
Keywords: sourdough, sticky buns, pecan buns, discard starter, sourdough discard, sweet breakfast, pecan sticky buns, homemade buns