Sourdough Maple Pecan Rolls

Name: Sourdough Maple Pecan Cinnamon Rolls
Prep time: 60 min
Cook time: 35 min
Total time: 815 min
Ingredients: 500 g Bread Flour; 100 g Sourdough Starter; 200 g Milk ((warm)); 7 g Salt; 1 Egg; 1 Egg Yolk; 50 g Granulated Sugar; 115 g Butter ((softened at room temperature)); 100 g Butter ((melted)); 50 g Maple Syrup; 100 g Brown Sugar; 60 g Pecans ((roughly chopped)); 3 g Cinnamon ((ground)); 200 g Heavy Cream; 150 g Powdered Sugar; 30 g Maple Syrup; 30 g Butter ((softened)); 2 g Salt ((just a pinch)); 60 g Pecans ((roughly chopped, for garnish))

If you love cinnamon rolls, wait until you try these sourdough maple pecan rolls. They're soft, fluffy, and swirled with a gooey maple pecan filling that makes them completely irresistible. The dough bakes up pillowy and golden, while a pour of cream creates a caramel-like base that keeps every bite tender and rich. Finished with a sweet maple butter glaze and a sprinkle of crunchy pecans, these rolls are the perfect blend of cozy and indulgent. They're great for weekend breakfasts, holiday mornings, or anytime you want a special treat.

A close up photo of a maple pecan sourdough rolls topped with maple pecan glaze.

If you love cinnamon rolls with extra flavors, you might also try these sourdough apple cinnamon rolls, sourdough strawberry rolls, these sourdough pumpkin cinnamon rolls, or sourdough gingerbread rolls.

Why You'll Love This Recipe!

Maple and Pecan Flavor - The rich sweetness of real maple syrup paired with the nutty crunch of pecans makes these rolls feel extra special, almost like a bakery treat straight from your own oven.

Gooey Caramel Base - Just like my classic sourdough cinnamon rolls, a pour of heavy cream before baking creates a luscious caramel sauce at the bottom of the pan that you’ll want to scoop up with every bite.

Soft, Fluffy Sourdough Dough - The enriched dough bakes up light and pillowy, creating the perfect contrast to the sweet gooey filling and crunchy pecan topping.

Sourdough maple pecan roll with glaze and chopped pecans on top, on a plate with a fork.

Ingredients

Bread Flour - Bread flour gives these rolls their structure and fluffiness. The higher protein content means the dough will be strong enough to hold all that gooey maple pecan filling without collapsing.
Sourdough Starter - Active starter works best here since this is an enriched dough with butter, eggs, and sugar, which slow fermentation. You can follow my guide for how to make a sourdough starter if you're new to sourdough, and need a starter.
Milk - Using warm milk helps kickstart fermentation and gives the dough a softer, richer texture. Whole milk is ideal, but 2% will also work if that’s what you have.
Salt
Eggs - This combination of a full egg plus an additional egg yolk enriches the dough, making it tender and slightly golden. The yolk adds extra richness and softness to the finished rolls.
Sugar - I've used granulated sugar in the cinnamon roll dough, brown sugar in the filling and powdered sugar for the maple butter glaze.
Butter - You’ll need butter softened for the dough, melted for the filling, and softened again for the maple glaze. As I mention in my sourdough kitchen ingredient guide, I prefer to use salted butter, but unsalted will work too.
Pecans - Pecans give crunch and a nutty flavor that works so well with maple. You can toast them lightly before adding to the filling if you want an even deeper flavor, but it’s optional and I usually don't.
Cinnamon - Just a little ground cinnamon rounds out the filling, giving it that familiar warmth without overpowering the maple. Use whichever kind of ground cinnamon you have on hand.
Heavy Whipping Cream - Pouring cream over the rolls right before baking makes them extra gooey. It mixes with the filling as it bakes, creating an irresistible caramel-like sauce at the bottom of the pan.
Maple Syrup - Real maple syrup adds a deep, caramel-like sweetness that pairs beautifully with pecans. Make sure you aren't using pancake syrup, which is not the same.

How to Make Sourdough Maple Pecan Rolls

I have a no wait sourdough cinnamon roll recipe that's quick and easy. These rolls are easy, but will take a bit of time and patience. The recipe has a few stages, but most of the time is hands-off while the dough rests and rises.

I like to use a stand mixer with a dough hook for kneading since it makes the job quick and effortless, but if you’d rather work the dough by hand, that works too.

To make the dough

Add the warm milk, sugar, sourdough starter, egg + yolk, vanilla, salt, bread flour and butter to the bowl of your stand mixer and knead to a rough dough using the dough hook attachment.

Leave the dough to rest for around 30 minutes. Now knead the dough until it is smooth and elastic (speed 1-2 for around 2 to 3 minutes).

Cover the bowl and allow the dough to bulk ferment at room temperature. You want the dough to rise around 30% and feel soft to the touch. Once the dough has finished bulk fermentation, you will need to fill and shape the sourdough maple pecan rolls.

Rolling and Filling the Dough

Before you roll out the dough you need to make the filling. Add the filing ingredients together and stir until well combined (it will appear really runny at first, but don't worry, it thickens if you leave it to sit for five minutes while you roll out the dough).

Turn the dough out on to the counter. It shouldn't be sticky and be easy the handle. Do not use flour when rolling out the dough.

Gently roll the dough out into a rectangle. 20" x 12" is a good size to aim for. Spread the filling all over the dough, leaving a 3" gap on one of the long edges. You need to leave a gap so that dough will stick to itself when you roll it.

Sourdough maple pecan roll dough on counter with a spatula spreading filling on top.

Once the filling is spread, roll the dough into a log, starting on the opposite long edge to the gap you've left. Roll the dough into a tight log, using the unfilled dough to seal the log. You can spray a little water on the part where the dough joins if you want to - but the dough should stick to itself without it.

Lay the log out with the seam underneath.Cut the log into approximately 12 pieces (you can measure and divide by 12 if you want them to look even - or just go freehand if you're not too fussed).

Sourdough maple pecan roll dough with a few slices in baking dish next to roll of dough, a knife and ruler to show how to get even slices. Showing the sourdough maple pecan roll dough sliced in baking dish ready for second rise.

Place the rolls into a baking dish. They don't need to touch, they will touch once they start to proof. I've used a USA Pan rectangle cake pan measuring 9" x 13". Any baking or casserole dish measuring 9" x 13" is perfect. I don't recommend using anything smaller than this.

Second Rise

Cover the baking dish containing the rolls with a damp dish towel or plastic wrap and allow the dough to rise. The dough is enriched, so it will take a little longer than normal (especially since we are dealing with sourdough).

Baking

Once the sourdough maple pecan rolls are proofed and puffy, preheat your oven to 180ºC/350ºF.

Right before you place the rolls into the oven, pour over the heavy whipping cream ensuring your evenly cover the rolls.

Sourdough maple pecan roll dough sliced in baking dish with heavy cream poured on top.

Sourdough maple pecan roll dough sliced in baking dish with heavy cream poured on top and soaked in.

Bake the rolls for 35 minutes at 180ºC/350ºF. Once they're golden brown, remove from the oven and allow to cool a little while you make the maple butter glaze.

Maple Butter Glaze

Add the powdered sugar, maple syrup, melted butter and salt to a bowl and whisk until glossy. Drizzle onto the cooled sourdough maple pecan rolls and sprinkle with the pecans.

Sourdough maple pecan rolls fresh baked in baking dish with glaze on top and a knife on dish that was used to cut out two of the rolls.

Kate's Recipe Tips

Warming the milk before you start will give your dough a nice kick start and ensure that the dough rises nicely. Of course making these in a warmer kitchen will always be a little easier as the rising time will be a little shorter.
Watch the proof, not the clock. The rolls should look puffy and be touching each other before baking. Under-proofed rolls can bake up dense; over-proofed rolls may collapse.

Baking Timeline for Sourdough Maple Pecan Rolls

You can easily make these sourdough maple pecan rolls fit into your schedule. Maybe you want overnight sourdough maple pecan rolls for Thanksgiving breakfast or Christmas morning breakfast. Here's how!

TIME	PROCESS
8:00am	Mix and knead dough for the sourdough rolls.
9:00am	Cover dough and allow to bulk ferment.
5:30pm	Roll out dough, spread filling and roll. Cut into individual rolls and place into baking pan.
6:00pm	Allow rolls to sit for around an hour before covering in plastic wrap and placing into fridge for the night.
6:30am	Take rolls out of the fridge and allow them to come to room temperature.
8:00am	Bake sourdough rolls for 30 mins (make the glaze while they’re baking).
8:30am	Allow rolls to cool for around 30 minutes.
9:00am	Drizzle on the glaze, add chopped pecans and enjoy!

This is just a sample timeline. I can't tell you exactly how long bulk fermentation will take, but this is an enriched dough so it will take longer than a loaf of sourdough bread, which is a lean dough. Read more information about creating a sourdough baking timeline.

Sourdough maple pecan roll on a plate, zoomed in to show fluffy texture.

How to Store + Freeze

These sourdough maple pecan rolls are at their very best when enjoyed fresh from the oven, with the maple glaze still glossy and the filling warm and gooey. If you do have leftovers, here’s how to keep them tasting great:

Store in the Pan - Cover the rolls with foil and keep them at room temperature for up to 2 days. For longer storage, place them in the refrigerator for up to 5 days. A quick reheat in the oven or microwave will bring back their softness and make the maple filling extra gooey again.

Freeze - Once baked and cooled, place the rolls in an airtight container or wrap them well in foil and freeze for up to 3 months. Thaw at room temperature and warm before serving. The maple glaze and pecans hold up beautifully after freezing, so you can still enjoy that delicious texture even after storing.

Frequently Asked Questions

How thick should I roll the dough before adding filling?

You should roll your dough about ¼" thick before adding the filling.

Can I use sourdough discard instead of starter to make these rolls?

You can use discard instead, but you'll also need to add 7g of commercial yeast.

How long should I let my dough rise?

You'll let your dough rise overnight. But because there are so many variables, you'll want to watch the dough rather than the clock to know when it's done.

How do I know when the dough has proofed long enough?

The dough should look puffy and airy, and if you gently press it with your fingertip, the indentation should spring back slowly but still leave a slight mark. Under-proofed dough will feel tight and dense, which can lead to heavy rolls, while over-proofed dough may collapse or spread too much in the oven.

How can I cut the roll dough without squishing the pieces?

The trick is to skip the knife and use unflavored dental floss instead. Just slide the floss under the dough log, cross the ends over the top, and pull tight to slice cleanly through. If you want evenly sized rolls, use a ruler or dough scraper to mark your cuts first. This method keeps the rolls perfectly round and prevents them from getting squashed the way they can with a knife.