Reviewed: May 4, 2008

These were Delicious! i made a **FEW** modifications. Like using the rapid rise yeast, splenda brown sugar blend things like that. Pretty darn tasty!

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matt_meg

	Cooking Level: Beginning Living In: Queen Creek, Arizona, USA
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Reviewed: Apr. 22, 2008

I have NEVER had any luck making yeast breads, and this was so wonderful! I always read the reviews, and took advice on three of them - did not add the water to the caramel sauce - used a bit more butter - and removed from the pan immediately upon taking out of the oven. Very smooth caramel sauce - and no soggy rolls. They were so delicious! What an awesome recipe - and now I have some confidence in making yeast breads! Thank you so much!

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H. Johnson


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Reviewed: Mar. 24, 2008

very good. Not that hard to make.

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JANOJESS


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Reviewed: Mar. 20, 2008

I had some difficulties with this recipe. But I think they were primarily my own fault. I used a bread machine for the dough, which worked fine, but I did need to add more water and I'm not sure why. Also, due to an unavoidable issue, I had to pull them out of the oven and the leave them in the pan for about 5 minutes, which was bad. The topping cooled to the bottom of the pan before I could flip them onto a plate.... I think I will attempt again though.

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Sam84jo

	Cooking Level: Intermediate
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Reviewed: Feb. 1, 2008

I didn't actually make the cinnamon rolls, but I did use the pecan syrup part of this recipe. I really dont like how long it takes to make any cinnamon roll/sticky bun, but I love them, so instead I bought some pillsbury cinnabon cinnamon rolls, put them in the mixture, let them sit over night and bake them in the morning... Delicious!! and much less work!!

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Sarah


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Reviewed: Nov. 22, 2007

Still not the sticky bun recipe that I am looking for but they were good. You can't go wrong with a butter, pecan & brown sugar mixture.

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Michelle


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Reviewed: Oct. 14, 2007

These are to die for! they are so worth the time and effort.

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Rosemarie


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Reviewed: Sep. 27, 2007

very yummy! I would recommend turning them out of the pan as soon as they come out of the oven. I waited just a minute and the sauce had been absorbed already. But other than that I will be making these again. My family can't get enough of them.

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mrswags


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Reviewed: Aug. 16, 2007

I think this was an absolutely delicious recipe- it tasted very much like I expected. BUT, I did have a problem with the carmel topping. As another reviewer said it turned out rather gritty. I doubled the recipe and made it in a 9x13. It was bubbling on the sides when I pulled it out, and the rolls themselves were perfectally cooked. I suspect that it needs more butter in the carmel sauce for it to come out nice and smooth. Other then the gritty sauce, it's amazingly delicious and well worth the effort to make.

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NIBBLESBITEME


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Reviewed: Jul. 2, 2007

made the dough in my bread machine and these came out great!

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starnarcosis


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Reviewed: May 7, 2007

Yum! Yum! Yum! These are great! The whole family gobbled them up. I didn't add the nuts as I have one that doesn't like them, but they still were great! Thanks!

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sweetslady

	Cooking Level: Expert Home Town: Goldsboro, North Carolina, USA Living In: Wichita, Kansas, USA
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Reviewed: May 1, 2007

Just made the recipe, followed it completely, no changes. These are so good. My husband said he could eat the entire pan. The dough was soft and a bit sticky to work with, but worth the effort, for sure!

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KYGrammyto2

	Cooking Level: Expert Home Town: Logan, West Virginia, USA
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Reviewed: Aug. 17, 2006

Lucious! Beyond description. Somewhat challenging but definately worth the effort.

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LITTLEBIGJOHN

	Cooking Level: Intermediate Home Town: New York, New York, USA
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Reviewed: Jul. 4, 2006

I only used the caramel and cinnamon/sugar portion of this recipe and used a whole wheat roll recipe (Whole Wheat Bread III) for the dough portion. I usually make just cinnamon rolls and never stick buns/sweet rolls, but I thought these turned out very nicely. The flavor and amount of cinnamon and caramel was right on, and the amount of nuts was just right too. I used chopped walnuts instead of pecans as I didn't have any, and they went well with the rest of the dish.

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FRAMBUESA

	Cooking Level: Expert
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Reviewed: Jun. 5, 2006

This was pretty good. I made the recipe as written. The topping soaked into the rolls, so next time I would leave out the water. The recipe makes a pan of 12 small rolls in a 9X9 as written. You could easily double the size of the rolls and recipe to make bigger rolls.

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kadwell


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Reviewed: Mar. 25, 2006

These take a *really* long time, but are definitely worth it: they're gooey and absolutely delicious. I like these way better than "traditional" cinnamon buns a la Cinnabon. I made the following changes: spread 1 Tbsp margarine on the dough (not 2), coarsely chopped the pecans, didn't use about 1/2 cup of the caramel topping (it was still plenty!), and managed to squeeze everything into an 8x8 dish. My boyfriend and I were both drooling by the time I pulled these out of the oven - yum!

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Alexis

	Cooking Level: Intermediate Living In: Boston, Massachusetts, USA
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Reviewed: Dec. 25, 2005

My first time using yeast dough & these turned out awesome! Both my husband and I give them Five Stars! I looked for just the right recipe to duplicate my mom's pecan rolls and this is it! Will be making it again and again. YUM!

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JoanMK


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Reviewed: Aug. 8, 2005

This was so good!!!! It did take a little time to make and was WORTH every SECOND!!!!!! My family LOVES these rolls!! They are gooey and yummy!!!

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HEATHEROWEN


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Reviewed: Jul. 17, 2005

YUMMY!!!! these came out sooooooooooo GOOD. I used butter instead of margarine. I froze some and they were just as good. Thanks for this wonderful recipe!!!

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duvdevan


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Reviewed: Jun. 14, 2005

AMAZING!! Just like Grandma used to make, great dough recipe and great taste. Thanks I have been looking for a recipe like this for years. =-)

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MOM2HAYDEN66762


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