Reviewed: Sep. 15, 2009

I made this recipe during Ramadan. I followed the recipe completely. It was very tasty and filling. My family really enjoyed it.

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JameelahS

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Reviewed: Sep. 12, 2009

These were pretty good. A little dry though, and they were really small. I liked that they weren't too sweet. My dough was quite stubborn and didn't want to rise much, even though it was a hot day today. I would have liked more 'gooey'. But altogether, a nice dainty little sticky bun.

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ToughCookie

Cooking Level: Intermediate

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Reviewed: Jul. 4, 2009

Very nice recipe. I omitted the pecans but followed the rest of the recipe. They have a nice balance of flavors.

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Reviewed: Jan. 11, 2009

These were perfect! i've been searching and searching for a good sticky bun recipe and this is it. it really needs to rise for about 2 hours after it was rolled out and cut, i also added golden raisins to the inside, and also let it rise for about an hour after i made the douch. it came out delisous, not soggy or tough. thanks for the recipe!

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Rat Rod Jess

Cooking Level: Intermediate

Living In: North Pole, Alaska, USA

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Reviewed: Jan. 1, 2009

I MADE THESE FOR NEW YEARS I AND ALL OF MY GUEST LOVED THEM. I DIDNT HAVE ANY PEACANS SO I USED WALNUTS MMMMMM SO GOOD AND I MADE EXTRA OF THE SAUSE BUT I USED LIGHT CORN SYRUP INSTED OF HONEY AND MORE BUTTER THEY WERE SOOOOOOOO GOOD SWEET BUT NOT TO SWEET THANKS FOR THIS GREAT RECIPE.

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CaRoLiNaRiOs

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Reviewed: Nov. 3, 2008

This is awesome! I didn't have any pecans so I left them out and they are great even without the nuts! So yummy! Thank you so much, I'll definitly use this recipe again!

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crystlek

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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Reviewed: Aug. 16, 2008

I had some frozen rolls that were accidentally left out on the counter and they thawed. I needed a recipe to use up the dough because I couldn't re-freeze it. I found this one and all I can say is it was AWESOME. My family can't stop talking about how yummy these were. The only difference I made was to not use salt in the topping and I didn't put pecans inside the rolls. Also, my brown sugar was hard as a rock so I put it in the pan with about 1/8 cup of water first to dissolve it. Then I went on with the recipe as written. The water may have helped the bread stay moist but I don't know for sure. Next time I make these I'll use my own white bread recipe and maybe put some sliced Granny Smith apples in the topping. Thanks!

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BGCOOK

Cooking Level: Expert

Living In: Thornton, Colorado, USA

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Reviewed: Jun. 22, 2008

Pretty tasty. I cut the recipe in half for just my husband and I. I would make more topping next time. I used macadamia nuts because the store didn't have pecans (weird I know but we're in Hawaii) and it turned out yummy.

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beckasdream

Cooking Level: Intermediate

Home Town: Clare, Michigan, USA

Living In: Seaside, California, USA

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Reviewed: Jun. 5, 2008

These were delicious. I cheated and fixed the dough in my bread machine. Came out perfect. The honey gave such a wonderful flavor, and a soft "sticky" lick your fingers topping. We served these warm from the oven for Mother's Day brunch. I went home with an empty pan! They were marvelous!!!

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