Best 6 Whole Wheat Brown Sugar Sticky Buns Recipes

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Indulge in the delectable pleasure of homemade Whole Wheat Brown Sugar Sticky Buns, a symphony of flavors that will tantalize your taste buds. These delectable treats are crafted with the finest whole wheat flour, lending a wholesome touch to the soft, fluffy buns. Bathed in a luscious brown sugar glaze, each bite reveals a delightful balance of sweetness and caramel notes. Experience the irresistible pull of the gooey filling as you savor these warm, comforting buns. Dive into this culinary journey with our easy-to-follow recipe, complete with step-by-step instructions and helpful tips. Unlock the secrets of creating these perfect sticky buns, whether you're a seasoned baker or a novice in the kitchen. This recipe collection also includes variations to suit your preferences, from a classic sticky bun recipe to one with a pecan topping and a delightful orange zest twist. Get ready to embark on a baking adventure that will leave you and your loved ones craving more.

Check out the recipes below so you can choose the best recipe for yourself!

THE WORLD'S EASIEST STICKY BUNS



The World's Easiest Sticky Buns image

Easy, fool-proof sticky buns for the novice baker. 9 basic ingredients, no complicated methods, just straightforward, ooey-gooey sticky buns. And they're vegan!

Provided by Minimalist Baker

Categories     Breakfast     Dessert

Time 1h55m

Number Of Ingredients 12

1 cup Unsweetened Original Almond Breeze almond milk
3 Tbsp vegan butter
1 packet rapid-rise (instant) yeast ((1 packet yields ~ 2 1/4 tsp))
1 Tbsp sugar
1/4 tsp salt
2 1/2 - 3 cups unbleached all-purpose flour ((I mixed all-purpose and whole-wheat pastry 2:1))
1/4 cup vegan butter ((melted))
1/2 cup brown sugar OR granulated sugar
1/2-1 Tbsp cinnamon
1/2 cup brown sugar
1/2 cup vegan butter
1/2 cup pecans ((chopped))

Steps:

  • In a large sauce pan (or in a bowl in the microwave at 30 sec increments), heat the almond milk and vegan butter until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees (43C), or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
  • Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, then add sugar and the salt and stir (you should see some foaming / bubbling if the yeast is fresh and the water temperature is correct).
  • Next add in flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball, adding more flour as you go and as it will absorb. Rinse your mixing bowl out, coat it with avocado oil or other neutral oil, and add your dough ball back in. Roll around to coat all sides. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.
  • While dough is rising, prepare sticky glaze by mixing butter and brown sugar and spreading it in an even layer on the bottom of an 8x8 baking dish (adjust if altering batch size). Top with pecans and set aside.
  • On a lightly floured surface, roll out the dough into a thin rectangle. Brush with melted vegan butter and top with brown sugar (or granulated sugar) and cinnamon.
  • Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 - 2 inch sections and position in your 8x8 dish with the glaze layer on the bottom (you should have about 10 rolls as original recipe is written // adjust if altering batch size). Cover with plastic wrap and set on top of the oven to let it briefly rise again while you preheat oven to 350 degrees (176 C).
  • Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes, carefully invert, and then serve immediately.

Nutrition Facts : ServingSize 1 buns, Calories 358 kcal, Carbohydrate 40 g, Protein 4 g, Fat 20 g, SaturatedFat 5 g, Sodium 251 mg, Fiber 1.7 g, Sugar 15 g

STICKY BUNS RECIPE BY TASTY



Sticky Buns Recipe by Tasty image

Here's what you need: warm water, olive oil, honey, salt, flour, yeast, butter, brown sugar, cinnamon, honey, salt, chopped pecan

Provided by Rie McClenny

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 12

1 cup warm water
2 tablespoons olive oil
2 tablespoons honey
2 teaspoons salt
3 ⅓ cups flour
1 ½ teaspoons yeast
1 stick butter, softened
½ cup brown sugar
1 teaspoon cinnamon
3 tablespoons honey
1 pinch salt
¼ cup chopped pecan

Steps:

  • Combine the water, olive oil, honey, salt, flour, water and yeast in a large bowl.
  • Mix well and knead for 10 -15 minutes, until the dough is elastic.
  • Transfer the dough into a well-oiled bowl.
  • Cover with a towel or plastic wrap and let rise for 1 hour in a warm place, until the dough has doubled in size.
  • Preheat the oven to 375˚F (190˚C).
  • Cut the dough into 8 portions and shape into balls. Cover with a towel or plastic wrap. Set aside.
  • Combine the butter, brown sugar, cinnamon, honey and salt in a small bowl and mix well.
  • Spread the brown sugar mixture onto the bottom and sides of a cast iron pan. Line pecans on top of the mixture, and place the dough balls on top.
  • Bake for 20-30 minutes
  • Remove the sticky buns from the oven and allow to cool for 10-15 minutes before inverting onto a plate.
  • Enjoy!

Nutrition Facts : Calories 309 calories, Carbohydrate 63 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, Sugar 22 grams

CHEF JOHN'S STICKY BUNS



Chef John's Sticky Buns image

The first recipe I made for my family after my first semester of culinary school was sticky buns. Ever since then, they've had a special place in my heart. It's been my experience with baking that the harder a dough is to work with, the better it comes out and this is no exception--the contrast between this beautifully tender, airy dough and the sweet, crunchy, sticky topping is just otherworldly.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes

Time 3h5m

Yield 12

Number Of Ingredients 16

⅔ cup warm water
⅔ cup warm milk
2 teaspoons active dry yeast
2 tablespoons white sugar
1 large egg, beaten
6 tablespoons unsalted butter, melted
4 cups all-purpose flour, or more as needed
1 ½ teaspoons fine salt
½ cup packed light brown sugar
¼ cup white sugar
1 pinch salt
6 tablespoons unsalted butter, melted
3 tablespoons water
1 cup chopped toasted pecans
¾ cup packed light brown sugar
1 teaspoon ground cinnamon

Steps:

  • Combine warm water and milk in a mixing bowl and sprinkle yeast over. Let sit until frothy, about 10 minutes.
  • Add sugar, egg, and melted butter for dough to the yeast mixture. Mix with a whisk before adding 75% of the flour with the salt. Mix, adding more flour, until a very soft and sticky dough is formed. Let knead in the mixer for about 5 minutes. Cover and let rise in a warm spot until doubled in size, about 1 hour.
  • While dough is rising, preheat the oven to 375 degrees F (190 degrees C). Generously butter a 9x13-inch metal baking pan.
  • Combine brown sugar, white sugar, salt, melted butter, and water for topping in a bowl. Mix thoroughly until smooth. Pour into the prepared pan and spread evenly to cover the bottom. Scatter pecans evenly over the top. Set aside until needed.
  • Combine brown sugar and cinnamon in a bowl for filling; mix until thoroughly combined. Set aside until needed.
  • Transfer dough onto a lightly floured surface. Lightly flour your hands and press and stretch the dough to form a 18x15-inch rectangle. Sprinkle cinnamon-sugar mixture evenly over the dough to the edges, leaving a 2-inch border along the edges. Lightly press the sugar mixture into the dough with your hands.
  • Roll the dough into a cylinder with lightly floured hands starting with the edge closest to you; try not to roll too tightly. Finish shaping the cylinder as uniformly as possible, seam-side down. Lightly score the roll with the edge of a knife to indicate 12 equal portions.
  • Slide a piece of string or floss under the dough, lining it up at the first knife mark. Cross the ends of the string over the top and pull in opposite directions to cut through the dough. Continue with remaining dough.
  • Transfer buns into the pan with topping, making 3 rows of 4 buns. If one side of a bun has more dough than another, place with the doughier side up in the pan. Tent the pan loosely with foil and let rise until buns have almost doubled in size, 45 minutes to 1 hour. Save foil in case you need it towards the end of baking time.
  • Bake in the preheated oven until an instant-read thermometer inserted into the center of a bun reaches 200 degrees F (93 degrees C), about 35 minutes. If the tops are getting too browned, loosely tent the pan with foil for the last 5 to 10 minutes of baking time.
  • Remove from the oven onto a wire rack and let cool for 5 minutes. Turn pan over carefully onto a serving platter. Use a spoon to transfer any sticky topping that has remained in the pan. Let cool and serve warm or at room temperature.

Nutrition Facts : Calories 448.5 calories, Carbohydrate 63 g, Cholesterol 47.1 mg, Fat 19.8 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 8.3 g, Sodium 324.7 mg, Sugar 29.7 g

WHOLE-WHEAT BROWN-SUGAR STICKY BUNS



Whole-Wheat Brown-Sugar Sticky Buns image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 3h10m

Yield Makes 10

Number Of Ingredients 14

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

Steps:

  • 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.)

WHOLE-WHEAT BROWN-SUGAR STICKY BUNS



WHOLE-WHEAT BROWN-SUGAR STICKY BUNS image

Yield 10 people

Number Of Ingredients 16

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

Steps:

  • 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. 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.

WHOLE WHEAT CINNAMON STICKY BUNS



Whole Wheat Cinnamon Sticky Buns image

Provided by Ania Catalano

Categories     Bread     Soy     Breakfast     Brunch     Dessert     Bake     Vegetarian     Kid-Friendly     Raisin     Vegan     Cinnamon     Whole Wheat     Advance Prep Required     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 1 1/2 dozen

Number Of Ingredients 24

FILLING
1/4 cup unsalted butter or nonhydrogenated butter substitute
1 cup amber agave nectar
2 tablespoons ground cinnamon
3 tablespoons sprouted whole wheat flour or whole wheat pastry flour
1 cup walnuts, lightly toasted and finely ground in a food processor
3/4 cup raisins, soaked in 1 cup boiling water for 10 minutes and drained well
DOUGH
1 large baking potato, peeled
1 tablespoon active dry yeast
1/2 cup warm water
1/4 cup plus 2 tablespoons light agave nectar
1/2 cup 1 percent low-fat milk or unsweetened soy milk
3 tablespoons unsalted butter or nonhydrogenated butter substitute, melted
1 teaspoon sea salt
4 to 5 cups sprouted whole wheat flour or whole wheat pastry flour
Extra melted butter or butter substitute, for brushing
GLAZE
2 tablespoons unsalted butter or nonhydrogenated butter substitute, at room temperature
2 1/2 tablespoons unsweetened apple juice
1/2 cup nonfat dry milk or unsweetened soy milk powder
1/2 cup light agave nectar
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract

Steps:

  • To make the filling, in a large bowl, using an electric mixer, cream the butter with the agave nectar until smooth, about 2 minutes. Add the cinnamon and flour and mix well. Stir in the walnuts and raisins. Refrigerate to firm the mixture for a minimum of 2 hours.
  • Begin the dough by cooking the potato in boiling water for 25 to 30 minutes, until soft. Drain, reserving 3/4 cup of the starchy water. Mash the potato and reserved water until smooth. Set aside and cool to room temperature.
  • Place the yeast, warm water, and 2 tablespoons of the agave nectar in a food processor. Pulse a few times to dissolve the yeast. Let this mixture sit about 10 minutes, or until foamy. Add the cooled mashed potato, milk, the remaining ¼ cup agave nectar, the melted butter, and salt. Pulse several times to mix. Add the flour a little at a time, pulsing to blend until a soft dough forms. Transfer the dough to a lightly floured surface. Gently knead by hand for approximately 1 minute, or until smooth and elastic. Place the kneaded dough into a lightly oiled bowl. Let rest for 20 minutes. Punch down the dough and turn in the bowl to coat with oil. Cover the bowl with plastic wrap and place in a draft-free area to rise. Let the dough rise until doubled in bulk, about 1 hour.
  • While the dough is rising, prepare the glaze. Place all the glaze ingredients in a food processor and blend until smooth, about 1 minute. Refrigerate until ready to use. The mixture will thicken slightly when chilled.
  • To prepare the sticky buns, line 2 rectangular jelly roll pans with parchment paper and lightly spray with canola oil spray. Gently punch the dough down. Roll out on a lightly floured work surface to form an 18- by 20-inch rectangle. (The dough will be sticky to work with.) Spread the filling mixture over the dough, leaving a 1-inch border on all sides. Beginning from a long side, carefully roll the dough up to form a long log. Slice the log into 18 equal pieces. Place the slices onto the prepared pans with the edges of the rolls lightly touching together. Fill 1 pan entirely before starting the next, so most rolls will fit snuggly together. Brush the tops with the melted butter. Cover with a damp kitchen cloth and place in a warm, draft-free area. Allow the rolls to rise for 40 to 45 minutes, until doubled in size.
  • Preheat the oven to 375°F.
  • When the rolls are fully risen, bake for 25 minutes, or until lightly golden. Let the rolls cool on the pans for 10 to 15 minutes before drizzling with the glaze. Pull apart gently to serve. Best served warm.
  • Store the leftover rolls in the refrigerator and reheat in a 350°F oven for 10 minutes before serving.

Tips for Making Perfect Whole Wheat Brown Sugar Sticky Buns

  • Use fresh yeast. Old yeast may not be active enough to leaven the dough properly, resulting in dense, flat buns.
  • Proof the yeast before using. This will help to ensure that the yeast is active and will produce a light, fluffy dough.
  • Knead the dough until it is smooth and elastic. This will help to develop the gluten in the flour, which will give the buns a chewy texture.
  • Let the dough rise in a warm place until it has doubled in size. This will allow the yeast to produce carbon dioxide gas, which will create air pockets in the dough and make the buns light and fluffy.
  • Spread the brown sugar mixture evenly over the dough before rolling it up. This will ensure that each bun is evenly coated with the sweet, sticky glaze.
  • Bake the buns at a high temperature for a short period of time. This will help to create a crispy crust and a soft, fluffy interior.
  • Brush the buns with melted butter as soon as they come out of the oven. This will help to keep them moist and prevent them from drying out.

Conclusion

Whole wheat brown sugar sticky buns are a delicious and easy-to-make treat that are perfect for breakfast, brunch, or dessert. With a few simple tips, you can make perfect sticky buns every time. So next time you're in the mood for something sweet and sticky, give this recipe a try!

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