These Sour Sticky Buns make a delicious vegan breakfast or dessert. They’re yummy, gooey, fluffy, crusted with caramel-coated pecans, and absolutely gorgeous!
If sugary treats for breakfast or dessert make you sigh with guilt instead of satisfaction, change your attitude with these sourdough gummy buns.
I’m not making a case for the healthfulness of sugary foods because, sorry, there is no such thing. But it’s also true that when you bake with sourdough, your desserts actually become less unhealthy because the sourdough digests the starches in white flour, lowering its glycemic level. So you can actually get your sourdough sticky bun, eat it too, and feel pretty good.
You’ll need a healthy sourdough starter to make these sticky buns. If you use cancel, make sure it’s from a rich starter that hasn’t been fed a few days before. If you want to use up leftovers that were fed about a week ago, try adding them to these recipes, including sourdough roti, sourdough waffles and sourdough pancakes, or even this amazing no-no-no sourdough bread.
Index
Why you will love this recipe
- delicious. Imagine sinking your teeth into these fluffy, soft buns with cinnamon-flavored, pecan-y sweetness in every bite. yum
- simple. This is a simple enough recipe, although it does involve a few steps. But they are straightforward and as long as you follow the instructions you should taste success. Also plan for an overnight rise.
- No added yeast. Sourdough starter is all the yeast you need for these sticky rolls.
- versatile. These buns can be eaten for breakfast or served for dessert. They make a great after school snack!
material
- Sourdough starter. Use a starter that is strong and cannot be fed two days in advance.
- sugar. Any granulated sugar is fine. If you’re using sugar with large crystals like turbinado, give it a quick whirl in the blender to break up the large crystals. This will help the sugar melt evenly in the oven.
- Maple syrup. This is optional. You can use more sugar instead.
- Non-dairy milk. Use any milk of your choice including almond milk, oat milk or soy milk. I used oat milk.
- Neutral oil. Avocado oil, sunflower oil, safflower oil and grape seed oil or any neutral-scented oil. I used avocado oil.
- Unbleached all-purpose flour.
- Spices: Cinnamon And nutmeg.
- pecan. Walnuts will also work.
- Pure vanilla extract
- Vegan butter. This is for the pecan glaze. Make sure you thaw it before use.
How to make sourdough buns
Place all the ingredients for the sourdough buns except the flour in a large bowl or the bowl of a stand mixer.
Mix thoroughly. The starter will bubble a little.
Add 2 ½ cups flour to bowl and mix, then continue adding flour, ¼ cup at a time, until dough forms. You may not need to add all the flour, or you may need a little more
Continue kneading the dough until it is quite smooth and pliable, about 4-5 minutes. Place in an oiled container, making sure the top is covered with oil. Cover tightly and place in a warm place to rise overnight. The next morning the dough should double in size.
Place the cinnamon sugar ingredients in a bowl – sugar, cinnamon and nutmeg. Mix well.
In another bowl or cup, mix together the melted butter and vanilla.
Turn the risen dough out onto a lightly floured surface. Roll into a rectangle about 16 inches long and 9 inches wide.
Sprinkle the cinnamon sugar over the dough, leaving a one-inch border clear on one long side.
Carefully roll the dough into a log, starting with the long edge covered in the sugar mixture. Use a sharp or serrated knife to cut 16 1-inch pieces lengthwise.
Sprinkle the glaze ingredients—first the sugar and maple syrup, if using—in the bottom of a 2-quart baking dish. Sprinkle pecans evenly over sugar.
Place the sliced cinnamon rolls in the baking dish. Cover with cling wrap and place in a warm place to rise.
After 2-4 hours, depending on the strength of your sourdough starter, the rolls should have doubled in size and puffed up quite a bit.
Half an hour before the rolls are fully risen, preheat the oven to 350°F/180°C. Place the rolls in the oven and bake for 35 minutes or until the rolls are golden-brown.
Let the rolls cool in a baking dish set on a cooling rack for 5-10 minutes. Then place a serving platter on top of the baking dish and quickly but very carefully (the baking dish will be quite hot) invert the rolls onto the platter. Pull the rolls and enjoy!
Storage instructions
- Keep in fridge: Rolls will keep in the fridge for up to a week.
- freeze: Separate the rolls and freeze in an airtight, freezer-safe container for up to four months
- Reheat: Reheat the rolls in the oven or microwave until warm
More sour recipes
Sour Sticky Bun Recipe
These Sour Sticky Buns make a delicious vegan breakfast or dessert. They’re yummy, gooey, fluffy, crusted with caramel-coated pecans, and absolutely gorgeous!
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Serving: 16 bun
Calories: 293kcal
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instructions
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Place all the ingredients for the sourdough buns except the flour in a large bowl or the bowl of a stand mixer.
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Add 2 ½ cups flour to bowl and mix, then continue adding flour, ¼ cup at a time, until dough forms. You may not need to add all the flour, or you may need a little more
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Continue kneading for 4-5 minutes until a smooth, pliable dough forms. Roll the dough into a smooth ball and place in an oiled bowl, turning once to coat the top with oil. Cover tightly with a lid or cling wrap and let rise overnight in a warm place. The dough should double in size by morning.
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To make the sourdough sticky buns, lightly grease a 2-quart baking dish. Coat the bottom of the dish evenly with sugar and then pour in the maple syrup, if using. Sprinkle the chopped pecans evenly over the sugar.
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Make the rest of the glaze by mixing the melted butter with the vanilla extract. Pour pecans and sugar into baking dish.
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Lightly flour a work surface. Place the risen dough on top of it, then roll into a rectangle about 16 inches long and 9 inches wide.
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Make the filling by mixing cinnamon, nutmeg and sugar together. Spread it evenly over the dough, leaving a 1-inch border clear on one of the long sides of the rectangle.
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Carefully roll into a log, starting with the long end covered with the sugar mixture. Use a sharp or serrated knife to cut 16 1-inch pieces lengthwise.
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Arrange sticky bun rolls in baking dish. If any sugar falls out while rolling the dough into the cylinder, sprinkle it over the buns. Cover the buns and set aside in a warm place to rise. After 2-4 hours, depending on the strength of your starter, the buns should have risen and are quite puffy.
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About ½ hour before baking, preheat the oven to 350°F/180°C. Place the buns in the oven and bake for 35 minutes until golden-brown
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Let the rolls cool in a baking dish set on a cooling rack for 5-10 minutes. Then place a serving platter on top of the baking dish and quickly but very carefully (the baking dish will be quite hot) invert the rolls onto the platter. Pull the rolls and enjoy!
Recipe notes
- If using sugar like turbinado, which has large crystals, give the sugar a quick whirl in the blender to break up the crystals, which will help them melt more efficiently in the oven.
Storage instructions
- Keep in fridge: Rolls will keep in the fridge for up to a week.
- freeze: Separate the rolls and freeze in an airtight, freezer-safe container for up to four months.
- Reheat: Reheat the rolls in the oven or microwave until warm
nutrition
Worship: 1sticky buns | Calories: 293kcal | Sugars: 48g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fats: 2g | Monounsaturated fats: 6g | Trans fats: 0.3g | Sodium: 19mg | Potassium: 95mg | Fiber: 2g | Sugar: 22g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg
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And here are five delicious vegan recipes to ditch the sourdough