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Sourdough Sticky Buns

AmandaAmanda Cox
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Sourdough Sticky Buns by Dale
Sourdough Sticky Buns by Dale


Sticky Buns
  • 3/4 cup sourdough starter
  • 12 oz evaporated milk
  • 3/4 cup warm water
  • 3 cups flour
  • 2 eggs, beaten
  • 5 T sugar
  • 1 1/3 cup butter, room temp.
  • 2 1/4 cups flour
  • 3/4 t baking soda
  • 1 1/2 t baking powder
  • 1 1/2 t salt
  • Brown sugar
  • Cinnamon
  • 1/2 C butter
  • 1 C dark corn syrup
  • 1 C brown sugar
  • 1 C pecans
Sourdough Starter
  • 2 cups flour
  • 1 pkg yeast
  • 2 cups warm water
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Sticky Buns

  • 1

    Combine 3/4 cup sourdough starter, evaporated milk, warm water, and 3 cups flour. Let sit on counter overnight in covered bowl.

  • 2

    Next morning, mix together eggs (beaten), sugar and 1/3 C. butter. Then add 2 1/4 cups flour, baking soda, baking powder, and salt. Mix together and knead for 5 minutes on a floured surface.

  • 3

    Roll out dough to 1/4" thick, 20”x30”. Spread 1 C. softened butter onto dough. Sprinkle with dark brown sugar, cinnamon and pecans. Roll up dough and cut into 2” pieces and lay into 9x13 pan that is coated with a mixture of butter, corn syrup and brown sugar and pecans. Let rise for 1 hour or so.

  • 4

    Bake at 375 degrees for 30 minutes.Remove from oven and invert pan onto a cookie sheet and let drip down before removing baking pan.

Sourdough Starter

Mix ingredients and let sit on counter for 24 hours covered at room temperature. After it’s been active for 24 hours, it can be used or put in the refrigerator for 7-10 days. To re-activate, allow it to come to room temperature again, remove 1/2 cup of starter and then feed starter with 1/2 cup flour, 1/2 cup warm water. Let sit on counter 24 hours, then use or refrigerate.

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