Gooey Maple Caramel Sourdough Buns

Gooey Maple Caramel Sourdough Buns are one of those classic Québécois desserts (Pêts de sœurs) that most of us have eaten at some point in our lives — at grandma’s house, at the sugar shack, or at that aunt who always cooked a little too well. But in my version, I decided to take things up a notch by making a sourdough brioche dough. And honestly? I’m never going back.

Sourdough is my way of giving recipes a soul. It slows everything down, demands a little patience, and in return gives you a stringy, pillowy crumb and flavours that no commercial yeast can ever replicate. Paired with a generous filling of brown sugar and butter, then topped with a maple caramel sauce that caramelizes in the bottom of the pan during baking… it’s the kind of thing that makes your eyes roll back at the first bite.

It’s a recipe that takes a little time — sourdough never rushes — but it’s so worth it. I often make it the night before, and by morning the whole house smells so good that everyone wakes up on their own. If you’re ready to give it a go, I’m here to walk you through it, step by step. Because every recipe starts with a spark ✨

What exactly are Gooey Maple Caramel Sourdough Buns?

Gooey Maple Caramel Sourdough Buns are a traditional Québécois pastry, kind of like a cousin to the cinnamon roll — but very much homegrown. They’re spirals of dough filled with brown sugar and butter, baked in a pool of sweet sauce that caramelizes in the bottom of the pan. Pure sticky, maple-y perfection.

Why make a sourdough brioche version?

Sourdough brioche dough brings a depth of flavour and a stringy, tender crumb that you simply can’t get with commercial yeast. Sourdough ferments more slowly, developing complex aromas, a subtle tang, and a melt-in-your-mouth texture that completely transforms the final result. It takes longer, yes — but it’s worth every hour.

How do I know if my sourdough starter is active enough?

It should have been fed within the 4 to 8 hours before using it, doubled in size, and still be at the peak of its rise (or just starting to come back down). The foolproof test: drop a small spoonful into a glass of water — if it floats, your starter is ready to go.

What’s the point of the maple sauce?

That’s the magic of Gooey Maple Caramel Sourdough Buns! The sauce — 35% cream, brown sugar, and maple syrup — is poured over the buns just before baking. It gently bubbles around the spirals in the oven, caramelizes in the bottom of the pan, and creates that sticky, glossy coating you get when you flip them out. It’s the layer of pure happiness that sets this dessert apart from everything else.

How do I know when they’re done?

The surface should be deep golden, almost caramel in colour. You can insert a thermometer into the centre of a bun — you’re aiming for 88 to 92°C at the core. The sauce should be actively bubbling in the bottom of the pan. Let them rest for 5 minutes before serving: the sauce will settle and the buns will hold together better when you take them out.