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Sourdough Sticky Buns

Yield 12
Prep Time 45 min
Cook Time 28 min
Saved 2026-10-23
Source: https://kingarthurbaking.com/recipes/sticky-buns-recipe

SOURDOUGH STICKY BUNS

King Arthur Baking

Yield: 12 buns

Prep: 45 min Rise: 6-8 hr Bake: 28 min

DOUGH

  • 227g (1 c) fed ripe sourdough starter
  • 170g (3/4 c) milk, warm
  • 1 lg egg
  • 57g (4 Tbsp) butter, softened
  • 385g (3 1/4 c) AP flour
  • 50g (1/4 c) sugar
  • 9g (1 1/2 tsp) salt

GLAZE

  • 156g (1/2 c) maple or corn syrup
  • 43g (3 Tbsp) butter, melted
  • 213g (1 c) brown sugar
  • 1/8 tsp salt
  • 75g (1/2 c) raisins

FILLING

  • 28g (2 Tbsp) butter, melted
  • 106g (1/2 c) brown sugar
  • 2 tsp cinnamon
  • 115g (3/4 c) raisins, soaked in hot water & drained

INSTRUCTIONS

  1. Mix milk, starter, egg, butter, flour, sugar in bowl until cohesive. Rest 20 min (autolyse).

  2. Add salt. Knead 5 min until smooth & elastic.

  3. Cover; let rise at 75F for 4 hr, folding dough in bowl once every hr.

  4. Whisk syrup, butter, brown sugar, and salt. Pour into greased 9x13" pan. Scatter 1/2 c raisins over glaze.

  5. Deflate dough onto floured surface. Roll to 12x18" rectangle.

  6. Brush with melted butter. Sprinkle brown sugar, cinnamon, & raisins.

  7. Roll tightly from long edge into 18" log. Cut into 12 even slices.

  8. Place buns cut-side down over glaze in pan.

  9. Cover; let rise until puffy, 2 to 3 hr (or chill overnight; warm to room temp before bake).

  10. Preheat oven to 350F.

  11. Bake 25-30 min until golden and bubbly.

  12. Cool in pan 5 min only. Invert carefully onto a rimmed platter. Scrape remaining caramel glaze over warm buns. Serve.

kingarthurbaking.com/ recipes/sticky-buns 2026-10-23