Sourdough Caramel Pecan Cinnamon Roll
Sourdough Recipes

Sourdough Caramel Pecan Cinnamon Roll

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Are you ready for the most delicious and softest sourdough caramel pecan cinnamon rolls ever? This recipe features fluffy, buttery brioche dough made with an active sourdough starter for an incredible depth of flavor. Each bite showcases a harmonious blend of buttery richness, sweet caramel, and crunchy pecans.

Why These Rolls Are a Must-Try

Balanced Sweetness: These rolls aren’t overwhelmingly sweet. Instead, you’ll savor the buttery dough, cinnamon swirls, and the deep caramel flavor, all enhanced by the nuttiness of pecans.

Easy Caramel Creation: Making homemade caramel doesn’t require a thermometer or corn syrup. A simple stovetop technique ensures success.

Fluffy Dough: The brioche dough is soft and airy, yet it pairs perfectly with the rich caramel, making these rolls a delightful treat.

Overnight Bulk Fermentation: Prepare the dough the night before for an epic brunch experience the next morning.

Ingredients Needed:

Sourdough Starter: The base of the dough, providing a subtle tangy flavor.

Flour: A combination of all-purpose and whole wheat flour creates the perfect texture.

Milk, Egg, and Butter: These ingredients enrich the dough, adding moisture and flavor.

Sugars: Granulated and brown sugar are used for sweetness and depth.

Cinnamon: Adds a warm, aromatic touch to the filling.

Heavy Cream and Pecans: Essential for the caramel sauce and topping.

How To Make:

Preparing the Brioche Dough

Start with the Dough: The recipe uses an enriched brioche dough, which includes butter, egg, and milk. Using a stand mixer, blend the dough to form a smooth consistency.

Add Softened Butter: Gradually incorporate softened butter into the dough until it is fully mixed in.

Bulk Fermentation: Cover the dough and let it rise overnight on the counter. It should double in size and become puffy.

Making the Caramel

Create Caramel Sauce: Prepare a caramel sauce by melting butter and combining it with brown sugar, heavy cream, honey, and salt. Let it simmer until it becomes glossy and aromatic.

Pour Caramel into Baking Pan: Pour the caramel sauce into a baking pan and sprinkle with pecans. Let it cool in the refrigerator.

Assembling and Baking the Rolls

Roll Out the Dough: Roll the dough into a large rectangle and spread the filling evenly over it.

Form a Log and Cut Rolls: Roll the dough into a log and cut it into individual rolls.

Allow Rolls to Rise: Place the rolls in the pan with caramel, allowing them to rise for about 3 hours until they double in size.

Bake the Rolls: Preheat the oven and bake the rolls until they are golden brown and set in the center.

Variations and Tips

Nuts: Experiment with different nuts such as cashews or walnuts if you prefer them over pecans.

Checking Doneness: Use a thermometer to ensure the rolls are fully baked. They should reach 200°F.


What pan should I use?

A glass baking pan is recommended for achieving the perfect caramelized top.

How to store leftovers?

Store in an airtight container in the freezer and reheat as needed.

Sourdough Caramel Pecan Cinnamon Roll

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Heavenly Sourdough Caramel Pecan Cinnamon Rolls Recipe


  • Sticky Bun Dough:
  • 25g whole wheat flour

  • 315g all-purpose flour

  • 1 large egg, room temperature

  • 180g lukewarm whole milk

  • 130g active sourdough starter

  • 20g cane sugar

  • 7g fine sea salt

  • 70g softened unsalted butter, cut into chunks

  • Filling:
  • 2 tablespoons melted unsalted butter

  • 60g brown sugar

  • 2 teaspoons cinnamon

  • A pinch of fine sea salt

  • Caramel
  • 6 tablespoons unsalted butter

  • 120g brown sugar

  • 115g (1/2 cup) heavy cream

  • 50g honey

  • 1/4 teaspoon fine sea salt

  • 3/4 cup raw pecans


  • Combine Dry Ingredients: In the stand mixer bowl, combine all-purpose and whole wheat flours.
  • Mix Wet Ingredients: In a separate bowl, whisk together the egg, milk, and sourdough starter.
  • Form Dough: Attach the dough hook to the stand mixer and begin adding the wet ingredients to the dry mixture. Gradually combine until all dry bits are incorporated. The dough will initially look shaggy.
  • Knead Dough: Allow the dough to rest for 15 minutes. Then, gradually add sugar, salt, and butter chunks one at a time, letting each incorporate fully before adding the next.
  • Knead to Smoothness: Continue kneading the dough on medium speed for about 8 minutes, or until smooth and slightly sticky to the touch.
  • Overnight Rise: Place the dough in a bowl, cover with plastic or a damp cloth, and allow it to rise overnight at room temperature.
  • Prepare Caramel: In the morning, make the caramel by melting butter and mixing in the other caramel ingredients, except pecans. Simmer for 5 minutes until smooth and glossy. Pour into a 9×13 inch pan and add the pecans. Let it cool in the fridge.
  • Roll Out Dough: Roll out the dough to a large rectangle (16″x12″) and brush with melted butter. Sprinkle the cinnamon, brown sugar, and salt evenly across the dough.
  • Form Rolls: Roll the dough tightly from the long side to form a log, and then cut it into individual rolls. Place the rolls in the pan over the caramel and pecans.
  • Proof: Cover the pan and let the rolls rise in a warm spot for about 3 hours, or until doubled in size.
  • Bake: Preheat the oven to 375°F and bake for 35 minutes, or until golden brown and set in the middle.
  • Invert and Serve: Allow the rolls to cool for 5 minutes, then invert the pan onto a large baking sheet. Remove the pan and enjoy your heavenly sourdough caramel pecan cinnamon rolls!
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat for 15 seconds in the microwave for a warm treat. Enjoy!

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