Apple & Walnut Sourdough Sticky Buns

Sourdough sticky buns with a spiced filling, and an apple and walnut caramel topping.

Sometimes a recipe comes together easily. These sourdough sticky buns were not one of those recipes. Last apple season I attempted numerous variations with apples in the filling, before eventually shelving the idea because they all turned out soggy. 

When apple season rolled around this year, I took a suggestion from my husband and tried it again but with the apples the caramel topping. From there it was only a few tweaks to perfection. 

Doing it this way was truly a revelation. When baked at the bottom of a skillet, the apples become juicy and tender, while maintaining their crisp fruity flavor. Combined with crunchy walnuts and a sweet sticky bun glaze, they evoke memories of a fair-style caramel apple. 

The brown sugar filling, meanwhile, is chockfull of warming spices—ginger, cinnamon, and nutmeg—to complement the cozy fall vibes. And the sourdough brioche its rolled up in is soft, buttery, and slightly tangy, for an even more satisfying flavor experience. 

Another advantage of doing it this way: getting to flip it out of the pan. Maybe it’s my gay gene, but I can’t resist a dramatic reveal. I’m also partial to hot, perky buns, so you’ll find me digging in right away, but they are just as perky at room temperature if you want to make them ahead. 

Like these sourdough sticky buns?

These Matcha and Red Bean Sourdough Morning Buns are just as tasty, but use sourdough discard and baking powder for quicker preparation. My Sourdough Brioche, Whole Wheat Sourdough Brioche, and Sourdough Milk Bread could all be used use to make your own morning bun creation. And check out my entire sourdough recipe collection here.

Apple & Walnut Sourdough Sticky Buns

Baked upside down in a cast-iron skillet, these sourdough sticky buns feature tender apples and crunchy walnuts in a luscious caramel topping. The ginger, cinnamon, and nutmeg filling complements the cozy fall vibes, while the sourdough brioche provides a buttery softness and subtle savory tang.

Servings 12 Buns

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Proofing Time 8 hours hrs

Total Time 9 hours hrs 15 minutes mins

Ingredients

Dough

• 320 grams (2¼ cup) bread flour
• 4 grams (⅔ tsp) fine salt
• 160 grams (⅔ cup) whole milk
• 57 grams (¼ cup) unsalted butter plus more for pan
• 66 grams (⅓ cup) granulated sugar
• 1 large egg
• 125 grams (½ cup) sourdough starter active/fed

Topping

• 148 grams (¾ cup) brown sugar
• 57 grams (¼ cup) unsalted butter
• 84 grams (¼ cup) honey
• 3 grams (½ tsp) fine salt
• 113 grams (1 cup) coarsely chopped walnuts
• 113 grams (1 cup or about 1 medium) pink lady or gala apple cored and chopped

Filling

• 99 grams (½ cup) brown sugar
• 6 grams (1 tbsp) ginger
• 3 grams (1 tsp) cinnamon
• 1.5 grams (½ tsp) nutmeg
• Pinch salt
• 43 grams (3 tbsp) unsalted butter melted

Instructions

• In the bowl of a stand mixer with dough hook, combine flour and salt and mix together.
• Heat milk in a small saucepan over medium heat to a gentle simmer. Remove from heat and mix in butter and sugar until melted and dissolved. Pour into a bowl and allow to cool for about 10 minutes, or until about 100-120°.
• Add eggs and starter to the milk mixture and whisk until smooth.
• Add wet ingredient mixture to dry ingredient mixture. Mix until a shaggy dough forms. Knead on medium speed until dough is smooth and clears the sides of the bowl, about 10-15 minutes.
• Transfer dough to a lightly greased clear bowl or container. Mark the position of the top of the dough with a rubber band or washable marker. Cover with plastic wrap or a towel and leave at room temperature until doubled in volume, about 4-6 hours (see note).
• When dough has nearly doubled, make topping: In a 12-inch cast iron skillet combine brown sugar, butter, honey, and salt. Cook over low heat, stirring continuously, until butter and sugar are melted. Set aside to cool.
• Meanwhile, make filling: In a small mixing bowl combine brown sugar, ginger, cinnamon, nutmeg, and salt.
• Scatter walnuts and apples in skillet.
• Once doubled, punch down dough and knead briefly to knock out air. Transfer to a floured surface. Roll out dough to a roughly 12×16-inch rectangle.
• Spread melted butter over the top of the dough. Top with the brown sugar filling mixture, leaving a small border of about 1-inch on one of the longer edges.
• Roll dough tightly into a cylinder, starting from the filling-covered long edge. Pinch seem closed. Cut cylinder into 12 rolls with a serrated knife or a piece of dental floss. Place in skillet on top of the apple-walnut topping.
• Cover skillet with a towel and leave buns to rise until roughly doubled, about 3-5 hours.
• When ready to bake preheat oven to 350°. Bake for 25-30 minutes, until golden-brown and internal temperature of at least 190°.
• Allow buns to cool in the pan for 10 minutes. Carefully run a knife around the edge of the pan to loosen buns. Invert skillet onto a cutting board or plate. Serve warm or room temperature.
• Once cooled, store any leftover buns in a sealed container for up to a week. If needed, microwave buns for 10-20 seconds to restore freshness.

Notes

Rising time will depend on the ambient temperature and the strength of your sourdough starter. Since this is an enriched dough a very active starter will ensure the best results. It should at least double within 8-12 hours of feeding. If you are using a young starter, or if it has not been fed within 24 hours of using, you may consider adding a pinch of bakers yeast to the dough, or increasing the amount of starter. If your room temperature is below 70° consider proofing in a warm spot, such as the oven with the light on (just leave yourself a note so you don’t accidentally turn on the oven…trust me, it happens). 

Author: Ryne J. Macht, RDN

Course: Bread, Breakfast, Brunch, Dessert

Cuisine: American

Keyword: apple, cinnamon buns, nuts, skillet cinnamon rolls, skillet sourdough rolls, sourdough, sourdough buns, sourdough morning buns, sourdough sticky buns, walnut