Back to Whole-Wheat Brown-Sugar Sticky Buns
All Reviews for Whole-Wheat Brown-Sugar Sticky Buns
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Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 3 hrs 10 mins
Yield: Makes 10
sticky-buns-675-md110606.jpg
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 half a 1/4-ounce envelope)
1/2 teaspoon coarse salt
2 tablespoons packed light-brown sugar
1/2 cup warm water (about 110 degrees)
1 large egg, beaten
Filling/Topping
1 stick (1/2 cup) 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
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 3 hrs 10 mins
Yield: Makes 10
sticky-buns-675-md110606.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 3 hrs 10 mins
Yield: Makes 10
Recipe Summary
prep: 30 mins
total: 3 hrs 10 mins
Yield: Makes 10
prep: 30 mins
total: 3 hrs 10 mins
prep:
30 mins
total:
3 hrs 10 mins
Yield: Makes 10
Makes 10
sticky-buns-675-md110606.jpg
sticky-buns-675-md110606.jpg
Ingredients
Ingredients
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 half a 1/4-ounce envelope)
1/2 teaspoon coarse salt
2 tablespoons packed light-brown sugar
1/2 cup warm water (about 110 degrees)
1 large egg, beaten
1 stick (1/2 cup) 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
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.
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)
Add Rating & Review
111 Ratings
5 star values:
14
4 star values:
16
3 star values:
45
2 star values:
23
1 star values:
13
Reviews (5)
Add Rating & Review
111 Ratings
5 star values:
14
4 star values:
16
3 star values:
45
2 star values:
23
1 star values:
13
Add Rating & Review
111 Ratings
5 star values:
14
4 star values:
16
3 star values:
45
2 star values:
23
1 star values:
13
111 Ratings
5 star values:
14
4 star values:
16
3 star values:
45
2 star values:
23
1 star values:
13
111 Ratings
5 star values:
14
4 star values:
16
3 star values:
45
2 star values:
23
1 star values:
13
- 5 star values:
- 14
- 4 star values:
- 16
- 3 star values:
- 45
- 2 star values:
- 23
- 1 star values:
- 13
Martha Stewart Member
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
Martha Stewart Member
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!
Martha Stewart Member
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.
Martha Stewart Member
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."
Martha Stewart Member
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.
Martha Stewart Member
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: 1 stars
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: Unrated
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.
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.
All Reviews for Whole-Wheat Brown-Sugar Sticky Buns
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Whole-Wheat Brown-Sugar Sticky Buns
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
