Sourdough Sticky Buns

There’s something extra special about homemade sticky buns fresh from the oven — soft, fluffy dough swirled with cinnamon sugar and topped with a rich buttery glaze that caramelizes into the perfect sticky topping. These sourdough sticky buns combine the cozy flavor of classic cinnamon rolls with the slight tang and depth that sourdough discard brings.

We love using organic flour and organic cane sugar in our baking, and this recipe has quickly become a family favorite for slow mornings, holidays, and weekend brunches.

Why You’ll Love These Sticky Buns

• Uses up sourdough discard
• Soft, pillowy dough
• Gooey brown sugar sticky glaze
• Perfect make-ahead breakfast
• Warm cinnamon flavor in every bite

Ingredients

For the Dough

• 2/3 cup (160 g) sourdough discard
• 1/2 cup warm milk
• 1 tsp instant dry yeast
• 1/4 cup sugar
• 4 tbsp melted butter
• 1 egg
• 1 tsp vanilla extract
• 4 cups flour
• 1 tsp salt

For the Filling

• 3/4 cup brown sugar
• 2 tbsp ground cinnamon
• 4 tbsp softened butter

For the Sticky Glaze

• 4 tbsp butter
• 1/2 cup brown sugar
• 2 tbsp honey
• 2 tbsp heavy cream
• 1 tsp vanilla extract

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Instructions

Step 1: Activate the Yeast

Warm the milk and stir in the yeast. Let it sit for about 3 minutes until slightly foamy.

Step 2: Mix the Dough

In a large bowl or stand mixer, combine:

• sourdough discard
• milk/yeast mixture
• sugar
• melted butter
• egg
• vanilla

Add the flour and salt, mixing until fully incorporated.

Continue adding flour 1 cup at a time if needed, mixing after each addition. Switch to a dough hook and knead for about 5 minutes, adding additional milk 1 tablespoon at a time if the dough feels too dry. You’re looking for a soft dough that is smooth and slightly tacky.

Step 3: First Rise

Cover the bowl with a towel and let the dough rest in a warm place for 1–2 hours, or until doubled in size.

Step 4: Prepare the Sticky Glaze

In a small saucepan over low heat, melt together:

• butter
• brown sugar
• honey
• heavy cream

Stir until smooth, then mix in the vanilla extract.

Pour the glaze into the bottom of a greased 9x13 baking dish.

Step 5: Make the Filling

Mix together the brown sugar and cinnamon.

Roll the dough into a large rectangle. Spread the softened butter over the dough, then sprinkle the cinnamon sugar mixture evenly on top.

Roll the dough tightly from the long side into a log. Slice into 12 equal rolls.

Step 6: Second Rise

Place the sliced buns into the baking dish on top of the sticky glaze.

Cover and let rise again for about 30 minutes, or until puffy.

Step 7: Bake

Preheat oven to 350°F.

Bake for 25–30 minutes, or until golden brown and cooked through.

Step 8: Serve

Allow the sticky buns to cool for a few minutes, then carefully invert the pan onto a serving platter so the sticky glaze coats the tops.

Serve warm and enjoy!

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Tips

• For overnight sticky buns, prepare through shaping and refrigerate overnight before the second rise.
• If your kitchen is cool, place the dough in the oven with the light on to help it rise.
• These are incredible served warm with coffee and fresh fruit.

Storage

Store leftovers covered at room temperature for 1–2 days or refrigerate for up to 5 days. Reheat briefly before serving for the best texture.