Buttery brown sugar glazes these morning buns and pairs nicely with the hearty nuttiness of whole wheat. For tips on rolling and assembling, see our step-by-step photo guide. Martha made this recipe on "Martha Bakes" episode 808.

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Ingredients

Dough
Filling/Topping

Directions

Instructions Checklist
  • Dough:

    Lightly brush a medium bowl with butter; set aside. In the bowl of a stand mixer fitted with a dough hook, combine flours, wheat germ, yeast, salt, brown sugar, water, egg, and melted 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.

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  • 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.

  • 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.

  • 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. (Assembled, unbaked rolls can be refrigerated overnight. Let stand at room temperature 90 minutes before baking.)

Reviews (5)

111 Ratings
  • 5 star values: 14
  • 4 star values: 16
  • 3 star values: 45
  • 2 star values: 23
  • 1 star values: 13
Rating: 1 stars
04/15/2018
This dough never doubled in size; there was no elasticity to the dough; it was very dry compared to when I make pizza dough. I baked it but never rised in the cake pan. Will not be making this again
Rating: Unrated
06/13/2017
Disappointing recipe...dough didn't rise at all the first time I tried it. Determined, next time I proofed the yeast and used more water, still not great but better. Use another recipe!
Rating: 1 stars
03/31/2014
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.
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Rating: 1 stars
02/26/2014
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."
Rating: 1 stars
02/14/2014
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.