Do you have a house full of people and need some good breakfast ideas? Are you on a Thanksgiving sugar high and not ready to get down? Or do you just want to eat the best breakfast EVER? We’ve got you covered. It might sound like putting whole wheat into your sticky buns would make for a dense texture and unwelcome taste, but trust us, these are all light, fluffy and poppin off flavor like nobody’s business. Also, unlike their white flour contemporaries they taste amazing for days. And there must be some great health benefit in whole wheat, even if you do dress it up with a little butter and sugar right?
2 tablespoons butter melted and cooled
1 1/4 cups whole-wheat flour
3/4 cup all purpose flour
2 tablespoons toasted wheat germ
1 1/8 teaspoons active dry yeast
2 tablespoons packed light brown sugar
1/2 cup warm water
1 large egg beaten
1/2 cup + 3 tablespoons butter softened plus more for pan
1 cup packed light brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon coarse salt
2/3 cup pecans, toasted and chopped
- Dough – brush a medium bowl with butter (or cooking spray) 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 (I usually use a 9.5 which works great) with butter; set aside. In a medium bowl, sitr together butter, brown sugar, cinnamon, and salt, until smooth and fluffy. Spread half the mixutre over the bottom of the pan; sprinkle with half the pecans.
- Transfer dough to a lightly floured work surface. Gently roll into a 10-by-14 inch rectangle. If it’s not exact that’s okay – I use this handy dough scraper to cut my rolls off and measure. With an offset spatula, spread remaining brown-sugar mixture on top, leaving a 1/4 inch boarder. Sprinkle with remaining pecans. Starting at the long edge, roll up dough like a jelly roll, then cut crosswise into 10 pieces. Place pieces in a 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.
- Pre-heat oven to 350 degrees. Bake buns until golden brown and topping is bubbling around the sides of the 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. Keep leftovers and room temperature wrapped in plastic. 15 seconds in the microwave will make your leftovers taste like new!
Recipe adapted from Martha Stewart Living – Whole Wheat Brown Sugar Sticky Buns