The Starter Jar's Best Sourdough Sticky Buns Recipe: Irresistibly Soft and Gooey

Step 1

In a large bowl, combine the active sourdough starter, warm milk, granulated sugar, egg, and melted butter. Whisk until well combined.

Step 2

Gradually add the all-purpose flour and salt to the wet ingredients. Mix with a spoon or your hands until a shaggy dough forms.

Step 3

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. It should pass the windowpane test.

Step 4

Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 8-12 hours, or until doubled in size. This slow fermentation is key for flavor development.

Step 5

While the dough is rising, melt the butter for the topping in a small saucepan over medium heat. Stir in the brown sugar, heavy cream, vanilla extract, and a pinch of salt. Cook until the sugar dissolves and the mixture is smooth, then pour into a 9x13 inch baking dish. If using, sprinkle the chopped pecans evenly over the topping.

Step 6

For easier handling, lightly punch down the dough, reshape it into a ball, and refrigerate for at least 30 minutes or up to 2 hours. This step helps firm up the dough.

Step 7

On a lightly floured surface, roll the dough into a large rectangle, approximately 12x18 inches and about 1/4 inch thick. Aim for an even thickness across the entire sheet.

Step 8

In a small bowl, cream together the softened butter, light brown sugar, and ground cinnamon until smooth. Optionally, add a pinch of nutmeg for extra warmth.

Step 9

Evenly spread the cinnamon-sugar filling over the entire surface of the rolled-out dough, leaving a small border along one long edge. Ensure the butter mixture is well distributed.

Step 10

Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed to secure the roll.

Step 11

Using a sharp knife or unflavored dental floss, slice the log into 12 equal pieces, about 1.5 inches thick.

Step 12

Arrange the sliced buns cut-side down over the prepared topping in the baking dish. Cover loosely and let them proof in a warm place for 1-2 hours, or until visibly puffy.

Step 13

Preheat your oven to 375°F (190°C) during the last 30 minutes of proofing.

Step 14

Bake for 30-35 minutes, or until the tops are golden brown and the internal temperature reaches 200-205°F (93-96°C).

Step 15

Immediately upon removing from the oven, place a large serving platter or baking sheet over the baking dish and carefully invert the buns. Scrape any remaining topping from the dish onto the buns. Serve warm.