She Strengthens

Sweet Memories of Childhood Treats

Growing up in southeast Pennsylvania, I was spoiled by the region’s delectable specialties. Shoofly pie, funnel cakes, and creamy white American cheese from our local market were just a few of my favorites. However, one treat stood out above the rest: sticky buns from Minnie’s Bakery. These sweet indulgences were a Sunday morning staple, and I felt like the luckiest kid alive when I got to ride along with my dad and our neighbor, Jim, to pick them up.

A Delicious Twist on a Classic

Sticky buns, also known as “Schnecken,” originated with 18th-century German settlers in Pennsylvania. While cinnamon rolls often steal the spotlight, I believe these Philadelphia specialties deserve their own moment in the sun. That’s why I’ve created a recipe that puts a unique spin on the classic treat. By using sourdough as the base instead of traditional yeast dough, I’ve created a delicious intersection of cinnamon roll and pecan pie.

The Caramel Pecan Sourdough Cinnamon Roll Recipe

This recipe allows you to prepare the dough and filling in the evening, then bake the rolls fresh in the morning. It’s perfect for a lazy Sunday morning, and your family will thank you!

Step 1: Make the Dough

Ingredients:

• 1 cup active sourdough starter
• 3/4 cup room temperature whole milk
• 1 egg
• 4 tablespoons unsalted butter, softened
• 2 3/4 cups all-purpose flour
• 1/2 cup white whole wheat flour (or finely-milled whole wheat flour)
• 1/4 cup white sugar
• ½ teaspoon ground nutmeg
• 1 1/2 teaspoons kosher salt

Instructions:

1. Combine all ingredients in a stand mixer fitted with a dough hook. Mix until thoroughly combined, about 3 minutes.
2. Let the dough rest for 30 minutes, then knead for 4-5 minutes until smooth and elastic.

Step 2: Make the Filling

Ingredients:

• 3/4 cup light brown sugar, packed
• 1/4 cup all-purpose white flour
• 2 teaspoons cinnamon
• 3/4 cup toasted pecans, chopped (reserve 1/2 cup for the caramel)
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1 tablespoon unsalted butter, melted

Instructions:

1. Toast 3/4 cup pecans until fragrant, then chop and divide (1/3 cup for filling, 1/2 cup for caramel).
2. Mix all other filling ingredients with the 1/3 cup of pecans.

Step 3: Make the Caramel Sauce & Prep the Pans

Ingredients:

• 3/4 cup packed dark brown sugar (for a lighter caramel, use light brown sugar)
• 3 tablespoons unsalted butter, melted
• 2 tablespoons hot water
• 1/2 cup toasted, chopped pecans (reserved from previous step)

Instructions:

1. Whisk sugar, butter, and hot water together in a bowl until smooth.
2. Prepare pans by coating with cooking spray and spreading the caramel evenly over the bottom.

Step 4: Fill, Roll & Slice

1. Roll out the dough into a 14” x 20” rectangle.
2. Spread the filling evenly on the dough, then roll tightly into a cylinder.
3. Cut into 12 slices, about 1 1/2” each.

Step 5: Bake

1. Place rolls in prepared pans, cover with foil, and refrigerate overnight (8-10 hours).
2. Remove from refrigerator 30-45 minutes before baking and let come to room temperature.
3. Heat oven to 400°F, remove foil, and bake for 18-22 minutes until golden brown.
4. Invert hot rolls onto a serving plate, scraping any extra caramel from the pan.

Enjoy your delicious caramel pecan sourdough cinnamon rolls! They’re perfect with ice cream or whipped cream as a sweet treat.