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Sourdough Sticky Buns

Hailey
A sticky and sweet rendition of sourdough cinnamon rolls with a brioche dough and decadent caramel topping.
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Equipment

  • 1 Stand Mixer
  • 1 Dough Hook Attachment
  • 1 9x13 glass pan
  • 1 Cookie Sheet
  • 1 Wooden spoon

Ingredients
  

Sourdough Sticky Bun Brioche Dough

  • 4 cups All Purpose Flour *May need additional flour up to 1/4 cup if dough is too sticky.
  • 1/2 cup Honey
  • 4 TBS Unsalted Butter *Can use salted butter, see note about sea salt.
  • 1/2 TSP *Sea Salt *If using salted butter, do not add.
  • 2-3 TBS Water May need more in 1T increments to allow dough to come together
  • 1/4 Cup Active Sourdough discard Active Sourdough Starter “Discard” (Active sourdough starter calls for 100% hydration)
  • 2 Eggs
  • 1 TSP Baking Soda
  • 1 TSP Baking Powder

Cinnamon Sugar Filling

  • 4 TBS Unsalted Butter Can use salted butter
  • 1 cup Brown Sugar
  • 2 TBS Ground Cinnamon

Sticky Bun Caramel Sauce

  • 1/2 cup Heavy Whipping Cream
  • 6 TBS Unsalted Butter *Can use salted butter - see salt note
  • 1/2 cup Brown sugar
  • 1/8 tsp Salt *Leave out if using salted butter
  • 1 TBS Vanilla extract
  • 3 TBS Honey
  • 3/4 cup Pecans Optional

Instructions
 

Make brioche dough and allow to rise on countertop

  • To begin making the sourdough sticky buns, start with the dough. In a bowl which as enough room for the dough to rise by 1x the starting size, combine the first ingredients.
    The ingredients (melted butter, honey, all purpose flour, sourdough starter and water) will be mixed together by hand until a shaggy ball forms. Be prepared, the dough will be sticky at this time.
    *Can add eggs during this time. If uncomfortable with eggs sitting at room temperature, add in the next step.
    Cover tightly with plastic wrap or a beeswax wrap. Allow the dough to sit on the countertop for 12-24 hours (dough will have risen 1/2 to 1x the starting size). Once risen, place the covered dough into the fridge to begin long fermentation period.

Kneading dough after bulk fermentation in refrigerator

  • The next morning (or 12 - 24 hours after being refrigerating), allow the dough to come to room temperature. Add in the remaining ingredients: eggs (if not already previously added), baking soda, baking powder and salt. Mix with a stand mixer utilzing the dough hook attachment.
    *If adding eggs now, the dough will have to be pushed to the center a few times as the dough will be incorporating an additional 'liquid'.
    Allow the dough to come together until it has a windowpane like consistency when stretched. The dough should spring back when touched. Note, this process could take 30-45 minutes to complete due to the high fat content of the dough.

Make Cinnamon Sugar

  • In a separate bowl, mix together the cinnamon sugar filling. Simply mix the filling ingredients (butter, brown sugar and cinnamon) together until combined. Allow the butter to soften either on the countertop, on the microwave or stove top until a finger can be pushed into the butter with little resistance. It is important to ensure the butter is not melted before mixing together.

Roll and Cut Dough

  • Next on a smooth surface, roll the dough into a rectangle shape of 1/4 inch thickness. Though the dough does not commonly stick to kitchen countertops, you can place butter, a neutral oil or flour lightly on the counter.
  • Once the dough is rolled thin, spread the cinnamon sugar mixture across the dough. Use a bench scrapper to wrap the dough into a tight roll.
    Slice the dough into rolls with a pastry cutter, knife, non-flavored dental floss or twine.
    If utilizing plain dental floss or twine, grab a piece between your pointer fingers as you would to begin flossing your teeth.
    Place under the dough roll and gently wiggle underneath. Cross your hands above the roll in a criss-cross pattern and gently pull to opposite sides, pinching the roll.
    The amount of rolls depends on how large of cinnamon rolls are preferred. We cut 12-14 rolls each time (about 1-1/2 to 2 inches in thickness)

Make Caramel

  • Begin by melting butter in a pan. Add all other ingredients and slowly bring to a boil - ensuring the heavy cream does not curdle.
    Reduce to a simmer for at least five minutes or until the sauce has became creamy and lightened in color.
    The caramel should begin to give an aroma of caramel, and or butterscotch, depending on how your senses pick up the scent.
    This caramel will be more on the liquid side, however, as the cinnamon roll dough sits in the caramel it will begin to thicken.
    Pour into a greased 9x13 glass pan. Allow to cool for 5-10 minutes before next step.

Second Rise and Bake in Oven

  • After caramel has cooled slightly, place the rolls into the 9x13 pan on top of the caramel. Option to add pecans if you would like.
    Next, allow the rolls to rise on the countertop for at least 30 minutes (up to 2 hours) before placing in the oven.
    Bake for 20 to 25 minutes or until the tops are firm to the touch. The caramel will begin bubbling around the sticky buns.

Flip/Invert Sticky Buns

  • Remove sticky buns from oven and allow to cool for 5-10 minutes. Line a cookie sheet (or pan larger than 9x13 glass pan) and place overtop of the sticky buns.
    Flip the 9x13 pan and wiggle the pan until the sticky buns release. Scrape remaining caramel from 9x13 overtop of the sticky buns. Enjoy!

Notes

*Recipe updated on 10/21 to reflect sticky dough. This is a brioche dough, which tends to be on the sticky side. If your dough is too sticky when mixing, add up to an additional 1/4 cup of flour - adding 1 tablespoon at a time. 
If the dough is sticking on the counter, lightly flour the surface. Use a bench scraper to move the dough along and wet your fingers if needed. 
Keyword breakfast, dessert, sourdough
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