STICKY BUNS · MEDIUM
Sourdough Pecan Sticky Buns
Caramel-glazed pecan pull-apart buns — decadent, gooey, unforgettable.
50 min
Prep
12h
Rest
28 min
Bake
9 buns
Yield
Medium
Difficulty
Total time: 13h 20 min
Ingredients
Steps
1
Knead and ferment. ⏱ 10 hours
2
Prepare caramel base. ⏱ 15 min
3
Slice and proof. ⏱ 2 hours
4
Bake and invert. ⏱ 28 min
Step-by-step baking
1
Dough Knead dough until smooth. Ferment overnight at room temp. ⏱ 10 hours
2
Caramel Cook caramel to 115°C. Pour into tin and scatter pecans. ⏱ 15 minutes
3
Shape Roll dough with filling, slice 9 rolls, and proof 2 h in tin. ⏱ 2 hours
4
Finish Bake at 185°C for 28 min. Invert immediately onto a tray. ⏱ 28 minutes
Tips
⏳ Invert Fast
Turn out within 2 minutes or the caramel sets and sticks.
🐿️ Pecan Tip
Toast pecans before adding — it intensifies the flavour.