New This Month

Whole-Wheat Brown-Sugar Sticky Buns

  • Prep:
  • Total Time:
  • Yield: Makes 10

Photography: Jonathan Lovekin

Source: Martha Stewart Living, January/February 2014



  • 2 tablespoons unsalted butter, melted and cooled, plus more for bowl
  • 1 1/4 cups whole-wheat flour
  • 3/4 cup all-purpose flour, plus more for surface
  • 2 tablespoons toasted wheat germ
  • 1 1/8 teaspoons active dry yeast (from 1/2 envelope)
  • 1/2 teaspoon coarse salt
  • 2 tablespoons packed light-brown sugar
  • 1/2 cup warm water
  • 1 large egg, beaten


  • 1 stick unsalted butter, softened, plus more for pan
  • 3/4 cup packed light-brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon coarse salt
  • 1/2 cup pecans, toasted and chopped


  1. Dough: Lightly brush a medium bowl with butter; set aside. In the bowl of a stand mixer fitted with a dough attachment, combine flours, wheat germ, yeast, salt, brown sugar, water, egg, and butter. Mix on medium-low speed, scraping sides and bottom of bowl once, until dough is smooth and elastic, about 5 minutes. Transfer to bowl and cover tightly with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.

  2. Filling/topping: Brush a 9-inch round cake pan with butter; set aside. In a medium bowl, stir together butter, brown sugar, cinnamon, and salt until smooth and fluffy. Spread half of mixture over bottom of pan; sprinkle with half of pecans.

  3. Transfer dough to a lightly floured work surface. Gently roll into a 10-by-14-inch rectangle. With an offset spatula, spread remaining brown-sugar mixture on top, leaving a 1/4-inch border. Sprinkle with remaining pecans. Starting at a long edge, roll up dough like a jelly roll, then cut crosswise into 10 pieces. Place pieces in pan cut-side down, spaced evenly. Cover tightly with plastic wrap and let rise in a warm place until buns are just touching and almost doubled in size, about 1 hour.

  4. Preheat oven to 350 degrees. Bake buns until golden brown and topping is bubbling around sides of pan, about 25 minutes. Let cool in pan on a wire rack 15 minutes. With a serving plate centered over pan, hold plate and pan together and carefully flip over. Lift off pan and scrape out any remaining topping onto buns. Serve immediately.

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