You might also like these recipes for vegan cinnamon rolls, vegan lemon rolls and vegan orange rolls. If eating sugar-laced foods for breakfast or dessert makes you sigh with guilt instead of satisfaction, give you attitude a makeover with these sourdough sticky buns. I am not making a case for the healthfulness of sugary foods because, sorry, there is no such thing. But it is also true that when you bake with sourdough, your desserts actually get less unhealthy because the sourdough digests the starches in the white flour, bringing down its glycemic levels. So you can actually have your sourdough sticky bun, eat it too, and feel pretty good. You will need a healthy sourdough starter to make these sticky buns. If you use discard, make sure it is from a thriving starter fed no more than a couple of days ago. If you are looking to use up a discard that’s been fed about a week ago, try adding it to these recipes, including sourdough roti, sourdough waffles and sourdough pancakes, or even to this amazing no-knead sourdough bread.
Why you will love this recipe
Delicious. Just think of sinking your teeth into these fluffy, soft buns with cinnamon-scented, pecan-y sweetness in every bite. Yum. Easy. This is an easy enough recipe, although it does involve a few steps. But they are straightforward and so long as you follow instructions you should taste success. Also plan for an overnight rise. No added yeast. The sourdough starter is all the leavening you need for these sticky rolls. Versatile. These buns can be eaten for breakfast or serve them for dessert. They also make a great after-school snack!
Ingredients
Sourdough starter. Use a starter that’s strong and fed no more than two days ago. Sugar. Any granulated sugar is fine. If you use a sugar with larger crystals, like turbinado, give it a quick turn in the blender to break down the larger crystals. This will help the sugar melt evenly in the oven. Maple syrup. This is optional. You can use more sugar instead. Non-dairy milk. Use any milk of choice, including almond milk, oat milk or soy milk. I used oat milk. Neutral oil. Avocado oil, sunflower oil, safflower oil and grape seed oil or any neutral-flavored oil. I used avocado oil. Unbleached all-purpose flour. Spices: cinnamon and nutmeg. Pecans. Walnuts will work too. Pure vanilla extract Vegan butter. This is for the pecan glaze. Make sure you melt it before use.
How to make sourdough sticky buns
Storage instructions
Refrigerate: The rolls will keep in the fridge for up to a week. Freeze: Separate the rolls and freeze them in an airtight, freezer-safe container for up to four months. Reheat: Reheat rolls in oven or in the microwave until warmed through.
More sourdough recipes
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And here are Five Delicious Vegan Recipes for Sourdough Discard Check to get new recipe updates by email.
