New This Month

Watch

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.

Source: The Martha Stewart Show, December Winter 2008
Servings Yield

Ingredients

Directions

Similar Recipes

Reviews

5
4
3
2
1
12
How would you rate this recipe?
12
  • 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.
    Reply
  • 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.
    Reply
  • 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?
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply

I'm in the mood for:

{{mainDropdownTitle}}
  • breakfast
  • lunch
  • dinner
  • dessert
  • an appetizer
  • a cocktail
{{secDropdownPreword}} {{secDropdownTitle}}
  • that's eggy
  • that's fruity
  • that's hearty
  • that's healthy
  • that's simple
  • that's a smoothie
  • that's a casserole
  • that's off the beaten path
  • that's light
  • that's packable
  • that's speedy
  • that's warming
  • that's kid-friendly
  • that's comforting
  • that's quick
  • that's healthy
  • that's a sunday dinner classic
  • that's vegetarian
  • that's seasonal
  • that's chocolaty
  • that's an american classic
  • that's easy
  • that's fruity
  • that's salty and sweet
  • that's over the top
  • that's crowd pleasing
  • that's simple
  • that's for a cocktail party
  • that's a dip or spread
  • that's healthy
  • that's cheesy
  • that's shaken not stirred
  • that's bubbily
  • that's good for a crowd
  • that's ideal for brunch
  • that's seasonal
  • that's simple
  • that's artisanal
See Recipes