Joselyn Buehler

These Sourdough Brown Butter Maple Pecan Sticky Rolls are the ultimate holiday indulgence! The dough, enriched with sourdough starter, browned butter, and a hint of maple, is perfectly soft and fluffy. The rolls are filled with a rich cinnamon-sugar swirl and topped with a decadent caramel-pecan glaze that bakes into the rolls as they rise. Serve them warm for an irresistible Christmas morning treat or a festive dessert centerpiece. This recipe includes a suggested baker’s schedule to help you plan your bake.

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Sweet Stiff Starter

(Baker’s Schedule: Night before mixing dough)

Ingredients:

• 15g ripe sourdough starter

• 37g water

• 75g bread flour

• 20g granulated sugar

Instructions:

1. In a small bowl, mix all ingredients until a stiff dough forms.

2. Cover loosely and leave at room temperature (78–80°F) for 8–12 hours until doubled.

• Tip: If it’s cold, place the bowl in the oven with the light on on a cookie sheet.

Dough Ingredients

• Wet Ingredients:

• 125g sweet stiff starter (50% hydration, doubled)

• 4 tbsp (57g) browned butter, cooled but runny

• 3/4 cup (180g) milk, slightly warmed

• 1 large egg

• 1/2 tsp maple extract (I use Frontier Co-op linked here https://amzn.to/4f9S09a)

• 1 tsp vanilla extract

• 1/3 cup + 2 tbsp (75g) granulated sugar

• Dry Ingredients:

• 3 1/2 cups (425g) all-purpose flour (reserve 25g for kneading if dough is wet)

• 1 1/2 tsp (10g) sea salt

Dough Instructions

Morning: Combine the Dough

(Baker’s Schedule- 8:00 AM- Day 1)

Brown your butter: Cook butter over medium/low heat, stirring, until golden brown and nutty. Cool completely before using.
Mix Wet Ingredients: In a large bowl, mix/whisk the sweet starter, browned butter, warm milk, vanilla, maple extract (if using), sugar, and egg until incorporated.
Add Dry Ingredients: Gradually add flour and salt to the wet mixture, stirring until a shaggy dough forms.
Knead the Dough: Knead by hand or using a mixer with a dough hook for 8–10 minutes until smooth and elastic. If the dough is sticky, add the reserved flour gradually.

Morning to Afternoon: First Rise

1. Transfer the dough to a lightly greased bowl. Cover with plastic wrap or a damp towel.

2. Perform a set of stretch and folds after 30 minutes to build structure. If you used a stand mixer you do not need to perform any additional stretch and folds, but if mixing by hand perform 2 more sets of stretch and folds to work the dough in 30 minute intervals covering bowl in-between. I recommend taking the temperature of your dough, for ideal proofing it should be between 77-79 degrees F.

3. Allow the dough to rise at room temperature for 6-8 hours. Dough should be puffy and shows signs of fermentation. You can refrigerate your dough overnight at this point, or continue with shaping and proofing.

Proofed dough-ready for shaping or refrigeration

Cinnamon-Sugar Filling

Ingredients:

• 1/2 cup (117g) unsalted butter, softened

• 1/2 cup (100g) light brown sugar

• 2 tsp ground cinnamon

Pecan Topping

Ingredients:

• 1/2 cup (115g) unsalted butter

• 1/2 cup (120g) light brown sugar

• 1/4 cup (100g) maple syrup

• 1/4 cup (60g) heavy cream

• 1 tsp vanilla extract

• 1/2 tsp sea salt

• 1 1/2 cups (150g) pecans, chopped

Prepare the Topping

(Baker’s Schedule: During First Rise if baking same day or morning of Day 2 if fermenting overnight)

1. In a saucepan, melt butter over medium heat. Add brown sugar, maple syrup, and heavy cream. Stir until smooth and bubbling (4-5 minutes). Please note: If you don’t reduce caramel sauce enough your sauce may be runny on your rolls, likewise if you reduce too much your rolls may end up more dry. Pay attention to your time.

2. Remove from heat and stir in vanilla, salt, and pecans.

3. Pour the mixture evenly into a greased 9×13-inch pan (I love my USA 9×13 baking pan linked here https://amzn.to/4feUQK2). Set aside.

Pecan filling in pan prior to adding rolls

Forming the Rolls

Baker’s Schedule (Day 2- 8:00 AM)

Assemble Rolls (Note: If dough is cold, allow to warm 1-2 hours on counter prior to shaping).

1. Roll Out Dough: On a floured surface, roll the dough into a 20×10-inch rectangle.

2. Add Filling: Spread softened butter over the dough, leaving a 1-inch border at the top. Sprinkle with brown sugar and cinnamon evenly over the butter.

3. Shape Rolls: Starting at the long edge, tightly roll into a log. Pinch the seam to seal.

4. Cut Rolls: Slice into 12 equal pieces (about 1.5–2 inches each) using a sharp knife or dental floss.

Arrange and Proof Rolls:

(Baker’s Schedule- 9:00 AM- Day 2)

1. Place rolls in the prepared pan on top of the pecan topping. Leave some space for proofing.

2. Cover loosely and let rise for 2–3 hours, or until puffy and touching.

Baking Instructions

(Baker’s Schedule- 11:00 AM- Day 2)

1. Preheat Oven: Preheat to 350°F (175°C).

2. Bake Rolls: Bake for 30-40 minutes, or until golden brown. If browning too quickly, tent with foil during the last 10 minutes. Internal temperature of rolls should be between 195-200 F.

Invert your pan and allow rolls to release gently

3. Invert and Serve: Let the rolls rest for 5-10 minutes. Place a serving platter lined with parchment over the pan and invert to release the sticky rolls. Serve warm.

Storing Rolls: Store leftovers in an airtight container for up to 3 days. Reheat gently before serving.

These rolls are a showstopper, perfect for Christmas mornings or special gatherings!

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