Sourdough Discard Sticky Buns (No Overnight Rise)

Name: Sourdough Discard Sticky Buns
Prep time: 30 min
Cook time: 30 min
Total time: 180 min
Ingredients: ½ cup sourdough discard (120g, 100% hydration, unfed, at room temperature); ¼ cup milk (lukewarm); 1 large egg (at room temperature); 3 tablespoons butter (softened); ¼ cup granulated sugar; 1 teaspoon salt; 1 ¾ cups all-purpose flour (plus up to ¼ cup more as needed); 1 ½ teaspoons SAF instant yeast; 2 tablespoons butter (melted); ¼ cup dark brown sugar (packed); 1 ½ teaspoons ground cinnamon; 5 tablespoons butter; ⅔ cup dark brown sugar (packed); 2 tablespoons honey (or light corn syrup); ¼ teaspoon salt; ¾ cup pecan halves or coarsely chopped pecans (optional)

These sticky buns are perfect for holiday brunches and sharing with friends. I like making them in the bread machine, but I’ll also show you how to make them by hand or with a stand mixer.

Round pan of golden sticky buns topped with caramel glaze and chopped pecans on a blue-rimmed plate.

What You’ll Need

Dough

½ cup (120g) sourdough discard (100% hydration), unfed, at room temperature
¼ cup milk, lukewarm
1 large egg, at room temperature
3 tablespoons butter, softened
¼ cup granulated sugar
1 teaspoon salt
1 ¾ cups all-purpose flour, plus up to ¼ cup more as needed
1½ teaspoons SAF instant yeast

sticky topping

5 tablespoons butter
⅔ cup packed dark brown sugar
2 tablespoons honey (or light corn syrup)
¼ teaspoon salt
¾ cup pecan halves or coarsely chopped pecans (optional)

filling

2 tablespoons butter, melted
¼ cup dark brown sugar, packed
1½ teaspoons ground cinnamon

ingredients for sticky buns on a marble countertop

Equipment You’ll Need

The easiest way to make this recipe is with a bread machine. If you don’t own one, it’s ok! I will show you how to make the buns with a stand mixer or by hand.

You’ll also need a round 9″ baking pan. I like to use a light-colored metal pan, and it works perfectly.

Instructions

bread machine method

Start with a clean bread machine and gather all of your ingredients. No need to proof the yeast or do anything ahead of time. You’re going to put everything right into the machine and go from there.

Three-panel progression of sticky bun dough mixing and rising inside a bread machine pan.

Once everything is in the machine, hit the “dough cycle” and press start. Let it do its thing! The machine will mix the ingredients and knead the dough for about five minutes.

Check the dough

After the five minutes, open the lid and check on the dough. It should be smooth and a little tacky to the touch.

Side-by-side comparison of sticky bun dough before and after rising inside a bread machine pan.

If the dough sticks to the sides, add a little flour. If it looks too dry, add a little milk. Once the dough looks good, close the lid and let the bread machine keep going. This will take about another hour. In the end, you’ll have dough that has had its first rise and is ready to shape.

Or use a stand mixer

A stand mixer also works just as well for this recipe. Put all your ingredients in the mixing bowl and attach the dough hook. Let the mixer run on medium-low speed for 6-8 minutes. Again, you’re looking for a slightly sticky, soft ball of dough.

Once the dough reaches that stage, place it in a lightly greased bowl to rise. I like to cover it with a towel or plastic wrap so that it doesn’t dry out. Then put the bowl in a warm place (the oven with the light on is a great spot) and let it rise for about an hour.

Or knead by hand

No machines at all? No problem. Sticky buns have been made by hand plenty of times, and they are just as good! Just put everything in a bowl (again, no need to proof the yeast or anything, just throw it all in) and stir until the dough forms.

Then turn the dough onto a lightly floured surface and knead by hand. This is going to take a bit — about ten minutes. Once the dough is smooth and elastic, you’re done, and you can let it rise just like you would with a stand mixer. Place in a lightly greased bowl, cover, and let it rest in a warm spot for 1 hour, and you’re good to go!

Make the topping

You can do a few things while the dough rises. Start by making the topping.

Brown sugar being added to melted butter in a glass bowl to make sticky bun topping.

Melt the butter, then add the brown sugar, honey, and salt to a bowl. Mix it by hand with a spoon until it’s glossy and smooth. Set it aside while you prep the pan.

Prep the pan and pour the topping

For this recipe to work, you need to prep the pan properly. Spray a 9-inch round cake pan with nonstick spray, then place a parchment round in the bottom.

Three-step collage showing a round pan being greased, filled with caramel sauce, then topped with chopped pecans.

Pour the glaze into the bottom of the pan over the parchment paper. Lift it and tilt it slightly so the glaze spreads evenly across the bottom. And then if you’re using pecans, you can sprinkle them on top.

Roll out the dough

Next, after the dough has had its first rise, roll it out to make the buns.

Rectangle of sourdough rolled out on a floured wooden board beside a rolling pin.

Put the dough onto a lightly floured surface and then roll it into a large rectangle about 8″x14″.

Add the filling

To make the filling, melt the butter, then add the cinnamon and sugar and mix.

Bowl of melted butter with cinnamon and sugar beside rolled dough being spread with cinnamon filling.

Pour the filling onto the dough and spread it until you have about 1/2 inch of dough left along one edge. You want to do this because this is where you’re going to seal the buns so that the filling doesn’t seep out.

Roll the dough

Now, using both hands, slowly and tightly roll up the dough along the long edge towards the bare strip at the top.

Save This Post

I'll send you a link so you can find it later.

You'll join my email list which you will love. And if you don't, unsubscribe in one click. ❤️

Rectangle of sourdough spread with cinnamon sugar filling being rolled up from the top edge on a wooden board.

Roll with both hands at the same time so the roll is even and not lopsided.

pinch the seam

Once the dough is rolled, carefully pinch the seam to seal.

rolled dough for buns that is being pinched the seal

Place the roll seam-side down, and then you’re ready to slice.

Cut into buns

I like to mark the roll first before cutting into buns. This way I’m sure that the buns are equally sized. You want each bun to be about 1 ½ inches.

Rolled sourdough dough log being measured with a ruler then sliced into individual buns with a knife.

To slice the buns, you can use a really sharp, clean knife, or try my other idea.

One of my favorite baking tricks is to use dental floss. Make sure that it’s unflavored, and you grab about a foot of it. Place it under each mark that you’ve already made. Bring it to the top and cross it like you’re tying it. Then pull in opposite directions for a clean cut that doesn’t smush the buns.

Arrange in the pan

Now the buns are ready to go into the pan. Sit them on top of the sticky glaze that you made.

Unbaked cinnamon rolls arranged over pecans and caramel in a round metal pan on a wooden counter.

Gently press them in so they settle into the glaze.

Let them rise

The buns need to rise again, so leave them in the pan and cover with plastic wrap.

Side-by-side pans of cinnamon rolls under plastic wrap, showing the buns before and after rising.

Put the pan back in a warm place and let them rise for about another half an hour. They’ll be a little puffy once the second rise happens. In this case, I like to put them on top of the oven to rise (not in it!) because we’re going to preheat the oven for baking.

Bake the buns

While the buns rise again, preheat the oven to 350°F, then bake for 25 to 30 minutes. They should be golden brown on top, and you’ll notice that the caramel glaze starts to bubble around the edges.

Freshly baked golden cinnamon swirl buns in a round pan beside a checkered towel and red flowers.

If the buns are browning too quickly, take some aluminum foil and make a small tent over them so they can finish baking without burning.

Rest the pan

When the baking’s over, you’re going to need to let the buns rest for a few minutes, but you have to be really careful here. Don’t let them rest longer than 5 minutes. This is the sweet spot: the buns are perfect, and the glaze is still soft enough to pop out of the pan. Set a timer!

turn out the buns

The moment you’ve been waiting for: turning out these buns. Take a thin knife and run it along the edges to loosen things up. And then take a rimmed plate that’s a little wider than the pan and put it on top so that it covers the buns completely. Don’t use a flat plate! The glaze will go everywhere. A large pie dish also works really well.

Put on oven mitts because the pan might still be hot, and you want a good grip. Use two hands to seal the pan and plate together, then flip it over in one smooth motion away from your body. Trust me, this will work! And if it doesn’t, don’t worry, I’ve got you covered.

Wait, then lift

Don’t take the pan off just yet! Leave the pan upside down for a few minutes; that’s when the gooey glaze drips down over the buns.

Red oven mitt pressing on cake pan, then inverted to reveal pecan-topped sticky buns on a plate.

After a few minutes, lift the pan straight up and carefully peel off the parchment paper. Some nuts or glaze may stick to the paper; scrape it off and place it on the buns.

Rescue set glaze if needed

If the glaze hardens before you flip, it’s okay! We can fix this. Put the pan back in your warm oven at 350°F for a few minutes, then try again. Putting it back in the oven will loosen the glaze so it pops out.

Serve these sticky buns while they’re still warm. That’s the absolute best way to enjoy these!

Gooey sourdough sticky buns topped with caramel glaze and chopped pecans in a blue-rimmed white dish.

Storage Instructions

Enjoy these sticky buns the same day, but you can store them at room temperature for 2 or 3 days. Wrap them tightly or put them in an airtight container, then microwave for 15-20 seconds to warm them and make them gooey again.

Questions and Troubleshooting

Can I make the sticky buns ahead of time?

If you want to do all the prep work ahead of time and make these buns before you serve them (like for brunch or a party), that’s totally fine. You can make them up to 16 hours ahead of time (overnight). You can go up to the step where you put the buns in the pan and cover them for the second rise. Instead of letting them rise again, wrap them in plastic wrap and refrigerate them until you’re ready to bake. When you’re ready, pull them from the fridge and let them sit for about 45 minutes to an hour to finish the second rise, then bake per the instructions.

Can I double the recipe?

Yep! If you’re using the bread machine, it likely has a programmed double option, and you can double the ingredients and put them right in. Doubling or even tripling works in a stand mixer, as long as you have a large enough bowl. You can put the buns in two separate cake pans, or a double batch will fit in a 9×13 baking dish (this takes 30-35 minutes to bake). When making a double batch, flip one at a time. If you find the other one hardening while you flip it, put it back in a warm oven so it softens again.

What is SAF instant yeast, and do I have to use it?

SAF is the brand that I like to use. I find it’s the best instant yeast because you don’t have to proof it and can just add it with the other ingredients. If you can’t find it, you can use any other active dry yeast. I still don’t think you need to dissolve it first, but some bakers like to. I’ve found it works just fine to add any yeast without activating it first. One thing to keep in mind: if you use active dry yeast, the rise time might be a little slower.

Can I use sourdough discard straight from the fridge?

I used 100% hydration discard for this recipe, which means that it’s equal parts flour and water. Yes, it is straight from the fridge and hasn’t been fed. However, I don’t think you should use cold discard for this recipe; it should come to room temperature first. If any of the flour and water have separated, give it a good stir before adding it to the other ingredients.

More sourdough cinnamon bakes

Close-up of pecan-topped sticky buns glazed with caramel on a blue-rimmed white plate.

Sourdough Discard Sticky Buns

Soft yeasted buns baked over a brown sugar–pecan glaze, with sourdough discard for a gentle tang and no long sourdough wait. Makes 9 buns (one 9-inch round pan).

No ratings yet

Print Pin Rate

Prep Time: 30

Cook Time: 30

Rising Time: 2

Total Time: 3

Servings: buns

Calories: 409kcal

Author: Katie Shaw

Equipment

bread machine, stand mixer, or large bowl
9-inch round cake pan
parchment paper round
unflavored dental floss
Rimmed baking sheet
rimmed platter

Ingredients

Dough

½ cup sourdough discard 120g, 100% hydration, unfed, at room temperature
¼ cup milk lukewarm
1 large egg at room temperature
3 tablespoons butter softened
¼ cup granulated sugar
1 teaspoon salt
1 ¾ cups all-purpose flour plus up to ¼ cup more as needed
1 ½ teaspoons SAF instant yeast

Filling

2 tablespoons butter melted
¼ cup dark brown sugar packed
1 ½ teaspoons ground cinnamon

Sticky Topping

5 tablespoons butter
⅔ cup dark brown sugar packed
2 tablespoons honey or light corn syrup
¼ teaspoon salt
¾ cup pecan halves or coarsely chopped pecans optional

Instructions

Make the dough

Start the bread machine. Place the discard, milk, and egg in the bread machine pan, then add the butter, sugar, salt, flour, and yeast. Select the Dough cycle and press Start.
Check the dough. After about 5 minutes of kneading, the dough should form a smooth, soft ball that is slightly tacky; add flour 1 tablespoon at a time if it sticks to the sides, or milk 1 teaspoon at a time if it looks dry. Close the lid and let the cycle finish, about 1 to 1½ hours.
Or use a stand mixer. Combine all of the dough ingredients and knead with the dough hook on medium-low for 6 to 8 minutes, until smooth, elastic, and slightly tacky. Place in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
Or knead by hand. Stir all of the dough ingredients together until a shaggy dough forms, then knead on a lightly floured surface for 8 to 10 minutes, until smooth and elastic. Let rise as for the stand mixer, about 1 hour.

Make the topping and prep the pan

Prepare the pan. Lightly grease a 9-inch round cake pan and press a parchment round into the bottom. A light-colored metal pan releases best.
Make the topping. While the dough rises, melt the butter in a small saucepan over low heat. Stir in the brown sugar, honey, and salt until smooth and glossy, about 1 minute; there is no need to boil it.
Pour and scatter. Pour the glaze into the pan over the parchment and tilt to coat the bottom evenly. Scatter the pecans over the glaze, if using.

Shape and fill

Roll out the dough. Turn the risen dough onto a lightly floured surface and press out the air. Roll into an 8×14-inch rectangle.
Add the filling. Mix together the melted butter, cinnamon, and sugar. Spread the filling evenly on the dough leaving 1/2" bare strip along the top edge.
Roll and seal. Starting from the long edge opposite the bare strip, roll the dough up snugly. Pinch the seam to seal and turn the log seam side down.
Cut into buns. Lightly mark the log into 9 pieces, about 1½ inches each. Slide a 12-inch length of unflavored dental floss under the log at each mark, cross the ends over the top, and pull in opposite directions to cut cleanly through.
Arrange in the pan. Set the buns cut side up on the glaze, 8 around the edge and 1 in the center. Press them down gently so they settle into the glaze.

Second rise and bake

Let them rise. Cover loosely and let rise in a warm place for 30 to 45 minutes, until puffy and the buns are touching.
Bake the buns. Set the pan on a rimmed baking sheet and bake at 350°F for 25 to 30 minutes, until the tops are deep golden and the glaze is bubbling at the edges; a thermometer in the center bun should read 190°F. Tent with foil for the last 10 minutes if they are browning too fast.

Turn out

Rest the pan. Let the pan rest for 3 to 5 minutes, no longer, and set a timer. This is the sweet spot where the buns firm up but the glaze is still pourable.
Loosen the edges. Run a thin knife or offset spatula around the sides of the pan.
Flip in one motion. Set a rimmed platter upside down over the pan, grip the two together with oven mitts, and turn them over in one smooth, confident motion, away from your body.
Wait, then lift. Leave the pan upside down for 1 to 2 minutes so the glaze drips down over the buns, then lift it straight up and peel off the parchment. Scrape any pecans or glaze left in the pan over the tops and serve warm.
Rescue set glaze if needed. If the glaze has hardened before you flip, return the pan to a 350°F oven for 2 to 3 minutes to loosen it, then flip.

Notes

Make ahead: after arranging the buns in the pan, cover tightly and refrigerate for up to 16 hours; let stand at room temperature for 45 to 60 minutes, until puffy, then bake as directed. Do not bake from frozen. Active dry yeast works teaspoon for teaspoon and goes in the same way; expect a slightly slower rise. Best the day they’re made; keep leftovers covered at room temperature for up to 2 days and reheat for 15 to 20 seconds in the microwave. A double batch fits two 9-inch round pans or one 13×9-inch pan (12 buns); bake the 13×9 for 30 to 35 minutes.