Sourdough Pecan Cinnamon Buns – Soft, Buttery & Perfectly Sweet

Introduction
There’s nothing quite like the aroma of freshly baked cinnamon buns wafting through the kitchen, and when combined with the nutty crunch of toasted pecans, the result is truly irresistible. These sourdough pecan cinnamon buns bring together the warmth of cinnamon, the sweetness of sugar, and the depth of natural fermentation for a rich, bakery-style treat made right at home.

Using a stiff sourdough levain creates a soft, fluffy dough with just the right amount of tang, making these buns stand out from regular yeast-based recipes. The overnight rise allows the dough to develop exceptional flavor and texture while giving you a stress-free baking schedule—perfect for preparing ahead of a weekend breakfast or a special brunch.

Each bun is filled with a buttery cinnamon-sugar swirl, then topped with toasted maple pecans for a hint of caramelized crunch. Whether enjoyed warm from the oven or drizzled with a cream cheese glaze, these sourdough pecan cinnamon buns are guaranteed to become a family favorite.

---

Ingredients

Stiff Levain

• 20g sourdough starter
• 20g sugar
• 40g water
• 65g flour

Main Dough

• All of the stiff levain
• 220g milk
• 85g sugar
• 500g flour
• 1 egg
• 4g salt
• 65g neutral oil or softened butter

Filling

• 90g melted butter
• 200g (1 cup) sugar
• 1½ tbsp cinnamon
• 1½ cups pecans, chopped (tossed in 1 tbsp maple syrup + pinch of salt, toasted at 180°C for 10 mins)

---

Method

Day 1 – Morning

1. In a small bowl or jar, mix the stiff levain ingredients (starter, sugar, water, flour) until fully combined. Cover and place in a warm spot (24–26°C). It should be bubbly and doubled in size by evening.

Day 1 – Evening

2. In a large mixing bowl, combine all dough ingredients with the stiff levain. Knead for 8–10 minutes until smooth and elastic (the dough should pass the windowpane test).
3. Cover the bowl with a damp cloth or plastic wrap and let the dough rise overnight at room temperature (8–10 hours) until doubled.

---

Day 2 – Morning

4. Prepare the filling: mix sugar and cinnamon in a bowl. Toast pecans as described, let them cool, and roughly chop.
5. On a lightly floured surface, roll out the dough into a 35 x 45 cm rectangle.
6. Brush the dough with melted butter, sprinkle evenly with cinnamon-sugar, then scatter the chopped pecans over the top.
7. Roll the dough tightly from the long side into a log. Trim the ends, then cut into 10–12 rolls (about 4–5 cm thick).
8. Place the rolls in a greased baking dish (leaving slight gaps between them), cover, and proof at room temperature for 2–3 hours until puffy and nearly doubled.

---

Baking

9. Preheat oven to 180°C (350°F). Bake for 25–30 minutes, or until golden brown and cooked through.
10. Allow to cool slightly before serving, or drizzle with a glaze while still warm.

---

Optional Maple Cream Cheese Glaze

• 100g cream cheese, softened
• 50g unsalted butter, softened
• 100g icing sugar
• 1–2 tbsp maple syrup (to taste)

Beat cream cheese and butter until smooth, then mix in icing sugar and maple syrup until creamy. Spread over warm buns.