Sourdough Pecan Sticky Buns with Fresh Milled Flour

These sourdough pecan sticky buns are rich, nutty & homemade with fresh milled flour. Perfect for a luxurious breakfast, brunch, or dessert. There’s something especially satisfying about turning sourdough discard into a batch of gooey, warm sticky rolls.

Just the smell of caramelizing pecans feels like you’re baking something truly magical. It’s not just another quick dough out of a box; it’s cozy and heartfelt.

If you’ve got extra sourdough discard in the fridge and want to make your house smell like all of your favorite memories, this gooey pecan sticky buns recipe is for you.

Want more maple or pecan recipes? Try our Maple & Pecan Banana Bread, Maple Pumpkin Custards, Cherry Chocolate Pecan Panettone, or Pumpkin Raisin & Pecan Muffins.

In the mood for more whole wheat sourdough recipes? Give it a go with Sourdough English Muffins, Sourdough Challah, Sourdough French Bread, Sourdough Focaccia, Sourdough Apple Pie Cobbler, or Sourdough Pretzel Buns.

Looking for yeast baked goods? Try some of our favorites, like Fresh Milled Milk Bread, Dinner Rolls, Crescent Rolls, Texas Roadhouse Rolls, English Muffins, Hawaiian Rolls, or Ciabatta Rolls.

Why You’ll Love These Sourdough Discard Sticky Buns

• No-Waste: You use up that sourdough discard you’d otherwise throw out or give up on. Feels good, tastes great.
• Richer Flavor & Texture. Fresh milled flour adds a nutty, hearty depth you don’t get with standard store flour. It’s a subtle earthy sweetness that pairs amazingly with cinnamon, brown sugar, and pecans.
• More Nutrients & Fiber: Because both the bran and germ are included, you get more fiber, vitamins, and a more wholesome feel than AP flour. You’re elevating the flavor and boosting nutrition in these caramel pecan rolls sticky buns: win-win.
• Perfect Balance: Yes, they are sweet but they’re also hearty. The warm caramel and sugar make them decadent, but the sourdough (and fresh grain) give a depth and tang for a satisfying richness.
• Simple: Staple ingredients and instructions. No fancy shaping involved – just cut, coat, and place these pecan sticky rolls in the pan with the topping.

New to Fresh Milled Flour? Read more about it in our Beginner’s Guide or more about the Best Grains to Use.

Sourdough Sticky Bun Recipe

Tools

• Grain Mill
• Stand Mixer with dough hook and mixing bowl
• Digital Kitchen Scale
• Dough Scraper
• 9×13 Baking Pan
• Spatula
• Kitchen Thermometer
• Tray, platter, or cutting board to invert buns onto

Ingredients

Dough

• 120 grams Sourdough Discard
• 390 grams Water
• 40 grams Brown Sugar
• 500 grams Hard White Wheat
• 10 grams Salt

Pecan Caramel Topping

• 225 grams Pecans, chopped
• 113 grams Unsalted Butter
• 200 grams Brown Sugar
• 55 grams Heavy Cream
• 100 grams Maple Syrup
• 2 grams Salt
• 4 grams Vanilla Extract

Cinnamon Sugar Coating

• 55 grams Olive Oil
• 55 grams Unsalted Butter, melted
• 60 grams Brown Sugar
• 5 grams Cinnamon

Notes

• Yields about 12 sticky rolls
• This recipe is pretty flexible in the timing, so don’t stress about getting the rise times perfect. This is a focaccia-type dough, so it doesn’t have to be perfectly proofed. Forgot about it for an hour while bulk rising? No worries, it’ll be fine!
• I used room temperature unfed discard when I made these, but you can use active starter too (rise times may vary)
• I love that these overnight pecan sticky buns don’t involve a ton of hands-on steps with the dough.

How to Make Sourdough Pecan Sticky Buns

Make the Dough

Autolyse: Mix together discard, water, and brown sugar. Add milled flour and mix into a shaggy dough. Cover and let rest for 30 minutes.

Knead: Add salt and knead with dough hook for 5-15 minutes, or until the dough is smooth and you have a windowpane.

Bulk Rise & Fridge Ferment: Cover the dough and let it rise for 6-8 hours. My home is pretty cool, so this time may be shorter for you. I just look for a slightly domed and jiggly top. Then stick in the fridge overnight (8-10 hours).

Prepare the Coating & Topping

Prep Dough and Oven: Remove dough from fridge and place bowl on counter to come to room temperature (about 20 minutes) while you make the coating and topping. Grease your pan, if needed, and spread chopped pecans in the pan.

Make Sticky Bun Topping: In a saucepan (or microwavable bowl), melt the butter and stir in brown sugar, heavy cream, maple syrup, and salt. Heat until you have a cohesive sauce and everything is dissolved (about 1 minute in the microwave, or 3-5 minutes on the stovetop). Stir in vanilla extract well. Pour the sticky sauce over top of the pecans in the pan.

Prep Cinnamon Sugar Coating: In a pie dish, or bowl, mix olive oil, melted butter, brown sugar, and cinnamon.

Make the Rolls

Cut Dough: Gently dump dough onto a greased work surface. Slice into 12 pieces about the same size. I am not particular about the shape of the pieces.

Coat Dough: Coat all sides of the dough pieces in the cinnamon-sugar oil mixture and place on top of the caramel pecan topping in the pan.

Rise: Cover and rise for 1-2 hours (time will vary depending on house temperature). I like to put mine in the oven with the light on, but just make sure it doesn’t get too hot. They should be puffy when fully proofed.

Bake: Preheat the oven to 425 degrees. Bake for about 30–35 minutes, or until the rolls are golden, caramel is bubbling, and the internal bread temperature is 205-210 degrees.

Cool and Flip: Let the caramel pecan sticky buns cool in the pan for 5 minutes. Then, here’s the trick: place a tray, cutting board, or platter over your baking pan, hold it tight with oven mitts, and flip upside down to invert the rolls so the caramelized pecan topping comes out on top, all hot and gooey!

Serve warm, with a mug of coffee, cocoa, or tea — and a napkin (because sticky fingers are always part of the fun).

Variations & Twists on Caramel Pecan Sticky Buns

• Booze it Up: Add in a shot of bourbon, whiskey, or rum with the caramel for a bit of a boozy note
• Spiced Coating: Add a pinch of nutmeg or cardamom to the cinnamon sugar coating for a warm, spiced, seasonal twist.
• Walnut or Pecan-Walnut Mix: Use half pecans, half walnuts for a slightly different texture and flavor.
• Enriched Dough: Sub milk for water in the dough for an even softer texture.

If you’ve got sourdough discard sitting on the counter, some fresh-milled flour in the pantry, and a craving for something sweet (but with real grain character), these sticky pecan rolls are your next weekend project. They’re indulgent and a little bit wholesome — a perfect combo when you want something that feels homemade, comforting, and luxurious.

So preheat that oven, chop some pecans, and get ready for a kitchen full of warm, nutty aroma. Share these sourdough pecan sticky buns with friends or family, pour yourself a big cup of something warm, and enjoy every gooey, sticky bite.