Sourdough Caramel Pecan Cinnamon Rolls (Sticky Buns)

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These soft overnight sourdough cinnamon rolls (sticky buns) are baked in a rich caramel pecan sauce. Made from scratch with whole, real ingredients, they are perfect for holidays or a weekend brunch.

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Growing up, my mom would take me on shopping trips to the mall—though “local” is a stretch when you grow up in the Idaho countryside. Our mall was a full 45-minute drive away from our tiny town of 5,000, which somehow made those trips feel even more special. Shopping with my mom was one of my absolute favorite things to do. And before we ever headed home, there was always one final stop: Mrs. Powell’s Cinnamon Rolls.

I always ordered a classic cinnamon roll. My mom? She always chose the caramel pecan roll. At the time, I’ll admit—they didn’t look all that tempting to me. But years later, out of love for that memory (and for my mom), I decided to try my hand at recreating her favorite.

And that’s how these Sourdough Caramel Pecan Cinnamon Rolls—also known as classic sticky buns—were born. Soft, fluffy sourdough rolls are baked over a rich, buttery caramel pecan sauce, then flipped warm from the oven into the most gooey, irresistible breakfast treat. And let me tell you… I am completely in love. These are truly amazing.

These sticky buns are made completely from scratch using whole, real ingredients and naturally fermented overnight for better flavor and digestibility. Whether you’re baking for a holiday morning, weekend brunch, or just because, this is the kind of recipe that makes your kitchen smell like absolute magic.

Why You’ll Love These Sourdough Sticky Buns

• Made completely from scratch with real ingredients
• Naturally fermented dough for better digestion
• No commercial yeast required
• Rich homemade caramel pecan topping
• Soft, fluffy texture with gooey, sticky bottoms
• Perfect for holidays, birthdays, or a weekend brunch

Ingredients for Sourdough Caramel Pecan Sticky Buns

Overnight Sourdough Dough

• 3/4 cup milk
• 1/2 cup sourdough starter (active or discard)
• 1/2 cup Greek yogurt
• 2 3/4 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1 teaspoon salt

Caramel Pecan Topping

• 1 cup brown sugar
• 8 tablespoons butter
• 1/2 teaspoon salt
• 1 1/2 cups roughly chopped pecans

Cinnamon Roll Filling

• 1/2 cup butter
• 1/2 cup coconut sugar
• 1/2 cup brown sugar
• 1 tablespoon cinnamon
• Pinch of salt

How to Make Sourdough Caramel Pecan Sticky Buns

1. Make the Overnight Sourdough Dough

In a large mixing bowl, combine the milk, sourdough starter, and greek yogurt. Stir in the flour, sugar, baking powder, and salt until a soft dough forms. Cover and allow to ferment at room temperature for 8–12 hours or overnight.

This slow fermentation develops flavor, texture, and improves digestibility.

2. Prepare the Caramel Pecan Topping

After your dough ferments (8-12 hours or overnight) preheat the oven to 375°F and generously butter a 9×13 baking dish.

In a saucepan over medium heat, melt the butter, brown sugar, and salt. Stir until fully dissolved and bubbling gently. Remove from heat and fold in the chopped pecans. – See my Youtube video below for a quick and easy way to chop the pecans.

Pour the caramel pecan mixture evenly into the bottom of your prepared 9×13 baking dish.

3. Make the Cinnamon Roll Filling

In another saucepan (or the same one – just clean it first 😊), melt the butter. Stir in coconut sugar, brown sugar, cinnamon, and a pinch of salt until combined and smooth. Set aside.

4. Assemble the Rolls

Turn the fermented dough out onto a lightly floured surface. Roll into a large rectangle. Spread the cinnamon filling evenly over the dough.

Roll the dough tightly into a log and slice into even rolls. I like to use my bench scraper for this. Place the rolls directly on top of the caramel pecan mixture in your prepared pan.

5. Bake

Bake at 375°F for 30–35 minutes, until golden brown and bubbly. Allow to rest in the pan for 10 minutes, then carefully invert onto a serving platter while still warm so the caramel sauce coats every roll.

Pro Tips for Perfect Sticky Buns

• Flip the buns while warm so the caramel doesn’t stick
• Use high-quality butter for the best flavor – I prefer grass fed butter
• Don’t overbake—soft, fluffy centers are key
• A warm knife makes slicing easier and cleaner

Make-Ahead, Storage & Reheating

• You can refrigerate assembled rolls overnight before baking
• Store leftovers covered at room temperature for 1 day or in the fridge up to 4 days
• Reheat individual rolls in the microwave for 20–30 seconds

From My Kitchen to Yours

These Sourdough Caramel Pecan Cinnamon Rolls are everything I love about real food baking—simple ingredients, slow fermentation, and big, cozy flavor. They’re perfect for Christmas or Easter morning, weekend brunch, or anytime you want to create something truly special from scratch.

Don’t forget to check out the full step-by-step video on YouTube (video linked above), and be sure to leave a comment letting me know how yours turned out! Save this recipe on Pinterest, then follow me on YouTube, TikTok, and instagram @my.colorado.kitchen so you never miss a new recipe.