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Easy Whole Wheat Sticky Buns

I have enjoyed baking my own treats for my family on the weekend as a healthier and tastier option to store-bought sweets.

Sticky Buns Topped With Walnuts

Sticky Buns Topped With Walnuts

Sticky buns are a delicious treat for breakfast or a snack that pairs well with milk, coffee, or tea.

Cook Time

Prep timeCook timeReady inYields

2 hours

45 min

2 hours 45 min

9 sticky buns

Ingredients

  • 1 cup warm tap water
  • 3 Tbsp margarine
  • 1 1/8 tsp salt
  • 2 Tbsp skim milk powder
  • 1 1/2 tsp white sugar
  • 2 3/4 cups whole wheat flour
  • 2 1/4 tsp dry yeast
  • 1/2 cup brown sugar, packed
  • 1 tsp ground cinnamon
  • 2 Tbsp walnuts, crushed
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Instructions

  1. In the measuring cup or another bowl, add the dry yeast to the hot tap water and set aside.
  2. In a large bowl, add all dry ingredients and 2 tbsp of margarine and stir to mix.
  3. Add the yeast/water mix to the dry ingredients and stir with a large wooden spoon to blend.
  4. When the dough is blended, turn it out onto a lightly floured surface, sprinkle a little more flour on top of the dough and knead for 5 minutes.
  5. In a small bowl, add the brown sugar and cinnamon and mix them. Set aside.
  6. On a floured surface with a floured rolling pin, roll the dough into a rectangle approximately 18" x 12".
  7. Spread 1 tbsp of margarine over surface of rolled dough and then spread brown sugar-cinnamon mixture on top.
  8. Staring at the wide end, roll dough into an 18" long cylinder.
  9. Cut dough cylinder into 9 (2" long) pieces and place in a 9" square well-oiled baking pan.
  10. Set the pan aside to rise for 1-2 hours, until the tops of the buns are even with the top of the pan.
  11. Pre-heat the oven to 350 F.
  12. Place the pan in the centre of the oven and bake for 20-25 minutes.
  13. When the buns are done, remove them from the oven and cover them with a plate. Holding both the plate and the pan together, flip the buns out of the pan onto the plate.
  14. Top with crushed walnuts and enjoy.

© 2017 Wes Clark

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