No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Whole-Wheat Brown-Sugar Sticky Buns

  • prep: 30 mins
    total time: 3 hours 10 mins
  • yield: Makes 10
Photography: Jonathan Lovekin

advertisement

advertisement

Ingredients

Dough

  • 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

Filling/Topping

  • 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

Directions

  1. Step 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. Step 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. Step 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. Step 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.

advertisement

advertisement

Reviews (3)

  • Erika H 31 Mar, 2014

    Tried again with much better results! They need to rise in a very warm spot (like oven that is slightly heated.) I love how many whole wheat and "healthier" recipes Martha includes in her magazine, while still making it delicious. My kids beg for these and I don't feel bad about feeding them these for breakfast.

  • Erika H 26 Feb, 2014

    My dough didn't even come together? Did she mean to use the paddle attachment instead of the dough hook? I had to add another 1/2 -3/4 cup warm water, and the dough was still "off."

  • littleedie23 14 Feb, 2014

    I was so excited to make these...I followed the directions exactly...and my dough never rose! What a disappointment. This looked like such a great recipe, and I wish I had been able to read other reviews, since this recipe received so many stars I thought it would be wonderful.