Soft & Fluffy Sourdough Pumpkin Sticky Buns (with maple glaze)
These Sourdough Pumpkin Sticky Buns are out of this world amazing. The pumpkin makes them extra moist and fluffy. After lots of times making these sticky buns for my family I have finally figured out the best way to make them. This dough is quickly mixed up the night before and fermented overnight for the benefits of having fermented grain. I know all sourdough bakers have extra sourdough discard laying around waiting to be used. This recipe is perfect to use up your extra sourdough discard so it doesn’t go to waste.
Two years ago my grandma decided that she was going to grow us pumpkins in her garden. However, it tuned out to be a bumper crop that year and we ended up with at least 50, maybe 60, HUGE pumpkins. Of course we have never had that many pumpkins at one time and we did not want to get rid of them because it was a blessing. So we ended up putting pumpkin in everything that we made, muffins, pumpkin roll, sticky buns, cookies, brownies, chili, curry, etc… We even fed some to our farm animals. Over time the wall of frozen purée pumpkin in our freezer slowly disappeared.
Right now we are trying to finish the frozen pumpkin up so we can make room in our freezer for this year’s bumper crop of pumpkin, which is sitting in a pile on our kitchen floor.
Instructions:
Step One:
Chop softened butter into pea seize pieces into the flour.
Add in pumpkin purée, sourdough starter, maple syrup, and milk.
Knead into a ball with your hands. Cover and let ferment overnight.
The night before make the cinnamon sugar filling by mixing together melted butter, cinnamon, and coconut sugar. Set the filling aside overnight to solidify.
Step Two:
In the morning combine baking soda, baking powder, and salt together.
Knead this mixture into the dough.
Roll the dough out into a rectangle that is about 1/4 – 1/2 inch thick.
Spread the cinnamon sugar filling evenly over the dough.
Step Three:
Roll up the rectangle covered with the filling tightly.
Cut into 1/2 -1 inch thick pieces and place into a pan. I use a cast iron.
Bake at 350ºF for 25 minutes.
Step Four:
Boil butter and maple syrup together until mixture reaches 240ºF.
Drizzle over the cooked warm sticky buns.
Soft & Fluffy Sourdough Pumpkin Sticky Buns
Equipment
- 14” Cast Iron Skillet
Ingredients
- 4 cups white flour unbleached
- 1/2 cup butter soften
- 3/4 cup pumpkin puree
- 1 Tbsp maple syrup
- 1/2 cup sourdough starter discard or activated
- 3/4 cup milk
- 1 tsp baking powder
- 3/4 tsp sea salt
- 1/2 tsp baking soda
Filling
- 1/2 cup butter melted
- 1 cup coconut sugar
- 1 Tbsp cinnamon
Instructions
- In a large bowl put in flour and soft butter. Chop the butter into pea size pieces.
- Add in pumpkin puree, maple syrup, sourdough starter, and milk. Mix into a shaggy dough. Then knead until it becomes a nice ball.
- Cover with a light towel or cling wrap and let sit overnight.
- For the filling: make the night before, after the dough. Mix together melted butter, cinnamon, and sugar. Let sit on counter overnight to solidify.
- In the morning, mix together in a small bowl the salt, baking soda, and baking powder.
- Dump the dough out on a floured surface and knead in the baking soda, baking powder, and salt mixture.
- Roll out the dough into a 1/4 – 1/2 inch thick rectangle.
- Spread sugar filling evenly over the dough. Roll up.
- Cut into 1/2 -1 inch slices and place into a pan, I use cast iron.
- Bake at 350º F for 25 minutes.
- While they cook, boil the butter and maple syrup together until a candy thermometer reads 240º F.
- Drizzle over warm sticky buns.