Whole-Wheat Blueberry Sticky Buns

Whole-wheat blueberry sticky buns. Say it slowly. Let it sink in. These breakfast gems, dripping with maple syrup and bursting with juicy blueberries, are just healthful enough to justify their decadence and so much more satisfying than their white bread counterparts. Pull them sweet and fragrant out of the oven. Then stand back and let the hordes devour.

Reprinted with permission from the publisher, HarperCollins, from Relish by Daphne Oz. Copyright 2013.

Whole-Wheat Blueberry Sticky Buns

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    1/4 cup warm water 2 teaspoons ground cinnamon
    1 packet active dry yeast, about 2 1/4 teaspoons 1 1/4 teaspoons iodized salt
    1 cup whole or 2% milk, at room temperature 1/2 cup packed light brown sugar
    1 large egg, lightly beaten, at room temperature 1 1/2 cups blueberries
    1/4 cup honey 1/3 cup pure maple syrup
    3 1/2 tablespoons organic coconut oil, melted 1/2 cup walnuts or pecans, chopped
    4 cups whole-wheat flour, plus more if needed 2 tablespoons (1/4 stick) unsalted butter, cut into 1/4-inch pats


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    • 1

      Pour the warm water into a medium bowl, sprinkle with the yeast, and let stand in a warm spot until foamy, about 5 minutes. Whisk in the milk, egg, honey, and 1½ tablespoons of the oil.

    • 2

      In large bowl, whisk together the flour, 1 teaspoon of the cinnamon, and the salt. Add the wet ingredients into the dry and mix with a wooden spoon until the mixture comes together.

    • 3

      Turn out the dough onto a floured surface and knead for 10 minutes, adding flour as needed to form a sticky but not wet dough. Transfer the dough to a large, lightly oiled bowl and cover with plastic wrap; let stand in a warm place for 45 minutes (the dough may not rise much, but you are giving the yeast time to activate).

    • 4

      On a lightly floured surface, roll the dough into a 14 x 12- inch rectangle that’s about ¼ inch thick. Brush the dough with the remaining 2 tablespoons of oil. Sprinkle with the remaining teaspoon of cinnamon, ¼ cup of the sugar, and the blueberries. With the longest side facing you, roll the dough into a tight log and cut the last ½ inch off the ends (this helps to make sure each of your buns contains enough filling). Cut the remaining log in half and cut each half into 3 buns, to make six roughly 2-inch-wide rounds. If you want to cut smaller rounds, you can get up to 8 buns.

    • 5

      Preheat the oven to 350°F.

    • 6

      Pour the syrup into a 9-inch-round cake pan, sprinkle it with the remaining ¼ cup sugar and the chopped walnuts or pecans, and dot it with pats of butter. Place the dough rounds in the cake pan cut side down on top of the sticky mixture, leaving about 1 inch in between each roll to allow for rising. Cover with plastic wrap and let stand in a warm place until slightly risen, about 15 minutes.

    • 7

      Remove the plastic wrap and bake until the buns are deep golden brown, about 40 minutes. Cool the sticky buns in the pan. Turn them out onto a rack set on a parchment-lined baking sheet or straight onto a serving dish to save any excess glaze.


    • Depending on the weather, you may need to add more flour. Damp or humid days will make your dough wetter.
    • As a time-saver, you can use store-bought whole-wheat pizza dough in place of homemade dough. Thaw it overnight in the fridge, then let it come to room temperature on the counter (1 to 2 hours), and proceed with step 4.

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