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Mini Sticky Buns

This tasty treat is courtesy of baker Seth Greenberg, owner of Seth Greenberg's Just Desserts, and uses a homemade Glaze and Brown Sugar Mixture.

  • Servings: 48
  • Yield: Makes 4 dozen
Mini Sticky Buns

Source: The Martha Stewart Show, December Winter 2008

Ingredients

  • 1 package active dry yeast (2 1/4 teaspoons)
  • 1/4 cup warm water (100 to 110 degrees), plus more for raisins
  • 12 tablespoons plus 1 1/2 teaspoons unsalted butter, plus more for muffin tins
  • 1/4 cup granulated sugar
  • 2 large egg yolks
  • 1 teaspoon white vinegar
  • 1/2 teaspoon plus 1/8 teaspoon coarse salt
  • 1/4 teaspoon pure vanilla extract
  • 1/3 cup sour cream
  • 1 2/3 cups all-purpose flour, sifted, plus more for work surface
  • 1 cup bread flour, sifted
  • 1 cup raisins
  • Glaze
  • 1 1/2 cups toasted pecans, very coarsely chopped
  • 1 cup packed Brown Sugar Mixture
  • 1 tablespoon ground cinnamon
  • Boiling water

Directions

  1. In a small bowl, mix together yeast and warm water; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together 11 tablespoons butter and granulated sugar on medium speed, scraping down sides of bowl with a spatula, as necessary. Add egg yolks, one at a time, mixing well after each addition and scraping down sides of bowl with a spatula as necessary.

  2. Add vinegar, salt, and vanilla; mix to combine. Slowly add sour cream, mixing until well combined. Add yeast mixture and continue to mix, scraping down the sides of bowl with a spatula as necessary.

  3. In a large bowl, whisk together both flours. Add to mixer and mix on low until well combined and dough begins to pull away from the sides of the bowl and just begins to form a ball.

  4. Turn dough out onto a lightly floured work surface. Knead dough until smooth, about 5 minutes. Lightly flour the bottom of a large glass bowl; place dough in bowl and cover with a clean damp kitchen towel. Cover bowl tightly with plastic wrap; let stand until doubled in size, about 5 hours or refrigerated overnight.

  5. Preheat oven to 100 degrees with racks in upper and lower thirds. If dough has been refrigerated, remove from refrigerator and let stand until it comes to room temperature. Place raisins in a small bowl and add enough hot water to cover. Let stand for 5 minutes and drain.

  6. Set out four 12-cup or two 24-cup nonstick mini-muffin pans. Lightly butter the top of the pan (in between each muffin cup). Place about 1 teaspoon Glaze inside each muffin cup and sprinkle each with 4 to 5 pecan pieces, pressing into glaze; set aside.

  7. Lightly flour a work surface. Punch down dough and turn out onto work surface; knead until smooth, about 2 minutes. Shape dough into a rectangular shape with one of the long sides facing you. Roll out dough into a 48-by-4-inch rectangle; brush off excess flour.

  8. Melt remaining tablespoon plus 1 1/2 teaspoons butter, and brush evenly over dough. Sprinkle dough evenly with Brown Sugar Mixture, leaving a narrow strip of unsugared dough on the edge closest to you. Top sugar with raisins and sprinkle dough evenly with cinnamon. Using a rolling pin, press filling evenly into dough.

  9. Beginning with the long side facing you, tightly roll dough away from you into a log; cut dough crosswise into 48 pieces. Place each piece into a prepared muffin cup, tucking the loose end under the center. Place a roasting pan on the bottom of oven and fill with boiling water. Divide muffin tins between 2 baking sheets and transfer to oven. Let dough rise for 30 minutes.

  10. Remove sticky buns and roasting pan from oven. Increase oven temperature to 375 degrees. Line 2 baking sheets with parchment paper and set aside.

  11. Transfer sticky buns to oven and bake for 11 minutes. Using a long, narrow spatula, tap down on the top of each sticky bun and tuck any loose ends back into muffin cups. Continue baking until golden brown, 14 to 17 minutes more. Remove from oven and let stand 1 minute.

  12. Turn out sticky buns onto parchment paper-lined baking sheets, lifting pan straight up to remove. Let cool slightly before serving.

Reviews (27)

  • worancher 28 Jul, 2012

    This is a fabuluos recipe. Not for the novice baker, but anyone that complains should learn how to bake, then try again. The final results are certainly worth the effort. My husband says they are the best he has ever eaten. I agree.

  • bethmclaughlin 16 Mar, 2009

    I finally mastered Seth Greenberg's Sticky Buns (Schneken)...THANK YOU! They're just as fabulously delicious as Martha said they would be. The trick for me was to not put the dough in my refrigerator overnight, to let it sit out for 5 hours instead, and to set my oven to 350 instead of Seth's burning 375.

  • bethmclaughlin 26 Jan, 2009

    Martha states the yeast should be proofed; however, she doesn't add sugar to proof it, she just adds water. What brand of yeast does she use?

  • bethmclaughlin 16 Jan, 2009

    I printed the recipe, bought the ingrediants, followed appropiately; however, I could have died when my oven temperature wouldn't go lower than 170 degrees. I shut off the oven and maintained what I could to keep the oven 100 degrees, so the dough did rise; however, the glaze burned in the final baking process (exactly per show results). The next week I tried them again, but again, the outside burned before internal bun cooked. Please help!

  • GeezLouise 5 Jan, 2009

    I don't know what all the fuss is about. I made these this past weekend and they turned out wonderful. My dough didn't rise almost at all when I left it overnight in the fridge, but that never stops me from using it. It rolled out fine, I did use less brown sugar only because I didn't have enough and I also only used light brown sugar, and they did rise when I proofed them. The cook time was accurate, about 30 minutes and they turned out with a wonderful salty sweet taste.

  • bakingfiend 21 Dec, 2008

    Thank you gr8danegirl for your enthusiasm and understanding of a complex recipie. THIS IS NOT AN EASY RECIPE, IF YOU MISS A STEP OR SLACK OFF IT WILL NOT TURN OUT RIGHT. The printed recipe is correct, I will say it again. Also, if you think there is too much brown sugar/raisins, take some out. Remeber, they should be rolled into the dough. If your caramel is grainy, you might have had to much sugar, but more likely is that when you blended it, you didn't let it cream long enough.

  • gr8danegirl 15 Dec, 2008

    I was really shocked with all of the sour comments made regarding this recipe. My 10 year-old daughter and I tried this recipe and the entire family loved them. Granted, it's quite a process, however, anything worth doing is worth doing well, right? It's a labor of love, as it should be.

  • mcptsr1 13 Dec, 2008

    MARTHA YOU MADE SUCH A BIG DEAL OUT OF THIS RECIPE THAT WE ALL WANT TO TRY IT, ESPECIALLY FOR THE HOILDAYS. i DON'T THINK ALL OF THE PEOPLE THAT COMMENTED ARE "INEXPERIENCED BAKERS". THIS WAS OBVIOUSLY TOO DIFFICULT OF A RECIPE FOR SETH TO CUT EDIT INTO A HOME RECIPE. I WILL NOT WASTE MY TIME AND TRY ANOTHER. AND SOMEONE OUT THERE AT MARTHA STEWART PAY ATTENTION TO THE COMMENTS AND HELP US OUT!! WE COUNT ON THE QUALITY OF A MARTHA STEWART PRODUCT, SO KEEP UP YOUR GOOD REPUTATION.

  • janicepvd 10 Dec, 2008

    I have not made these yet but I am slightly annoyed that associated recipes are not just embedded with the recipe they relate to. I have to go to another recipe and print it and then it won't be included with the recipe unless I create my own document with both of them. Martha and her staff should understand how inefficient this is.

  • nannyoftwo 8 Dec, 2008

    I wrote this recipe down from the TV show and tried them today. Of course, I used the 11 teaspoons of butter for the dough. The dough didn't rise and the whole mess went in the garbage. Now that I have the correct recipe, I'm going to give it one more try. After reading the comments, I'm not too optimistic but I really had my heart set on a really fabulous sticky bun and had promised the neighbors I'd share.

  • CraftyJess 8 Dec, 2008

    I made these today - here's my two cents:
    11 Tbsp (NOT tsp) for the dough. Don't add too much flour even if sticky. roll out in 2 batches of 24", lay out a ruler and cut 1" to get exactly 48. Oven at 350. Make sure to put a baking sheet under your muffin tins or they will run all over the bottom of the over and fill your house with smoke. check at 10 mins, but 14 to 17 min ALLTOGETHER. I left mine in for exactly 14 and they looked just like the picture. However buns are very overly sweet.

  • njvath 7 Dec, 2008

    This dough is way too sticky. I have made this twice and both times the dough turned out too sticky. My dough (both times) barely rose (maybe because it's too sticky). Also, the carmel recipe is too grainy, I have always cooked the carmel before putting it in the pan. The carmel really was too oily and the bread soaked up the oil, making the rolls heavy and translucent. I think the dough recipe would be better for cinnamon rolls or to substitute your own carmel recipe.

  • neelhtac 7 Dec, 2008

    I don't think this is a beginners recipe. Since I'm not a cook, I over floured the dough - It seemed too sticky. I think I over worked it. Anywho......On the last step I baked them for 7 minutes and they still partially burned. Because of the flour, they were very dry tasting.

    If I were a baker, I'd probably try this recipe again. I'm not a baker, I'm just a sticky bun lover so I probably won't try again.

    I'll leave the baking to the professionals.

  • bakingaddict 7 Dec, 2008

    These were really good, but I had to take them out of the oven much earlier than the listed cooking time. They only needed a few more minutes after the original 11 minute bake as they were starting to burn. If you saw the show, they were also burnt - when Martha opened the oven, it was smoking and she commented that they were burnt and wouldn't take them out to show the audience.

  • Jbab 5 Dec, 2008

    The dough was excellent, but I thought there was way too much brown sugar, raisins

  • kathyah 4 Dec, 2008

    I was all excited to try this recipe this weekend but after reading all these comments I am going to hold off. I hope there is a moderator or someone who can jump in and set this recipe straight. 375 does sound too hot when dealing with brown sugar and butter in the base of a pan.............JMO.

  • bakingfiend 4 Dec, 2008

    The printed recipe is correct. For those of you with oven problems, make sure your oven temperature is correct. Did you proof before you baked? Also, if you are having problems with the correct amount, make sure you aren't over-mixing the dough in the mixer - that will kill it faster than anything else.

  • lpaine 4 Dec, 2008

    I bake quite often and was completely dissapointed in this recipe! The oven temps and cooking times are all wrong. Dough was weird not quite stretchy. They all ended up in the trash. In these times of economic hardships it really hurt to throw all that money away, not to mention all the time I spent!

  • chom 4 Dec, 2008

    By the way Ladychick, you have to click the word "glaze" to get the ingredient list. When you do, you will see that it calls for butter.

  • chom 4 Dec, 2008

    I did not get as many as I should have either. Also, I baked them at 375 (which I think is way too hot) for 11 minutes, checked them, and put them in for another 14 minutes. I removed them after only 10 more minutes because my kitchen was filling with smoke. Even my husband, who loves burnt food, couldnt eat them. I will be checking out other recipies to see what oven temp and times they use to compare.

  • klacio 4 Dec, 2008

    Okay, they are out of the oven and I have to say- I am a bit disappointed. I take back the part about getting 3 dozen. I only got 2 dozen out of the dough. also, the recipe says to (in step 11) to bake for 11 min at 375, check them, and then bake another 14-17 minutes. DO NOT DO THAT! I did the initial 11 minute bake, checked them, and baked them for another 5 and half of them burnt so bad that I can't get them out of the pan and have to throw it all away (pan included).

  • klacio 4 Dec, 2008

    I am just finishing up my first go at these and so far, things seem on track. My dough, which was rock hard after a night in the fridge, sat out all day and did just fine. I put it in the oven (while it was off) and covered with a towel to rise a few hours more. Dough was very greasy. Ladychick- I would follow the recipe as is and ignore show. I ended up not using all the pecans and couldn't get my dough to stretch all the way to 48", but I got 3 dozen buns out of it.

  • ladychick 3 Dec, 2008

    I taped show and printed recipe,show calls for 1/2cup sugar,recipe for 1/4cup;show callsfor 11tsp butter,recipe calls for 11tbsp; glaze on show calls for13tbsp of sweet butter,salt and brown sugar mixed and pipped into muffin cups this is not shown on recipe.Would like to make but which is right??

  • weehours 3 Dec, 2008

    On the show the recipe said 1/2 cup granulated sugar, but the recipe says 1/4 cup granulated sugar. Which is right?

  • SusiinStPaul 3 Dec, 2008

    Hi, any thoughts on whether I could use this dough recipe to make cinnamon rolls? My family prefers without the sticky and I'm looking for a better dough recipe.

  • igines 3 Dec, 2008

    In watching the show, I do remember a comment made that you can do half the batch one day and refrigerate the other half for the next day, overnight and no longer, so I really don't know if that would work. Did you cover it tightly, as that may be a reason it hardened? Pizza dough is refrigerated and is tightly covered. I love to cook/bake, but am no expert..just my thoughts. Good luck.

  • klacio 3 Dec, 2008

    In step #4 it says to refrigerate overnight to let the dough rise, but I did this last night and now it's a hard, cold ball of dough! I left it out on the counter today to see if it would thaw out and rise, but I am worried that I may have killed it. I bake pretty often, and perhaps this is a mistake that I should have foreseen, but I trusted the recipe and now I am not sure what to do. Any thoughts on this?

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