Reviewed: Mar. 8, 2008

Awesome!!!This recipe was easy and very delicious!!! The dough was soft and the topping was very gooey!!!

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Annalynn

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Reviewed: Feb. 26, 2008

Sooooooooo Amazing!!!!!!!!!

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Joline

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Reviewed: Feb. 19, 2008

These were delicious, I could have eaten them all by myself. I will definitely make these again.

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jencooks4fun

Cooking Level: Intermediate

Home Town: Winthrop, Minnesota, USA

Living In: Lafayette, Minnesota, USA

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Reviewed: Feb. 17, 2008

These sticky buns are pretty darn good!I made a double batch(one for friends) and let the 1st rise go for about 2 1/2 hours.After cutting them, I ran out of time & could not bake them, so I let them rise over night & baked them off the next morning.They were yummy!My hubby ate 3 with breakfast.I did make alittle more topping for the bottom.One other reviewer suggested cooking the topping less,I think alittle longer cooking would be better.I followed the directions exactly and believe the flavor would intensify with a little longer( not much) cooking time.But to each his own-I will make these again.The procedure was so easy.I did use rapid rise yeast.

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coldmtnmary

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Reviewed: Feb. 17, 2008

Instead of melting the butter and putting in a 9x13 pan, I've always used cake pans. Take butter right from fridge and slice into 1/2 tbs pieces. Scatter brown sugar, nuts, and butter pieces in bottom of cake pans. Continue with directions for recipe. When done, invert onto plate and you have your topping.

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MOMMY2TWO2000

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Reviewed: Feb. 15, 2008

I followed the recipe as is. The flavor was good, but the caramel-y topping got too hard. Next time, I would reduce the boiling time quite a bit. The rolls were also a bit dry. If the boiling time for the sugar was reduced, you might get a thinner sauce and thereby a more moist bread. I will try a different recipe next time, though. Thanks anyway.

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Karen

Cooking Level: Intermediate

Home Town: Warren, Ohio, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Feb. 6, 2008

Best when served warm. The ooey-gooey gets hard and the bun is not as good.

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Sharon

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Reviewed: Feb. 2, 2008

This was fabulous! VERY good. I've even made the dough over night, stored in the fridge, and finished up in the morning, to kind of cut down on time. The only suggestion I would make would be brush the dough with melted butter before putting in the oven, and again about 10 minutes into it. This keeps it moist, and prevents the "hard dough" thing from happening. I do make this once a week for Sunday breakfasts before church- and have made for bake sales.

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Heather

Cooking Level: Professional

Home Town: Wilmington, Delaware, USA

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Reviewed: Jan. 11, 2008

Ooey, gooey, and oh-so chewy! These came out great! I didn't have any pecans, so I substuted walnuts and after reading some of the other reviews, I only put them in the bottom of the baking dish and it worked out great! Also, as another reviewer suggested, I didn't melt the butter which was spread on the inside of the rolls, I only let it become very soft and easily spreadable, and that worked out great too. To make sure these come out their very best make sure the butter/brown sugar mixture is thoroughly heated through before pouring it into the bottom of your baking dish. Enjoy!

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Illisil

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2008

Very light and fluffy and yummy! I read the other reviews, and made the "stuff" for the bottom more than the recipe called for. These completely satisfied my pregnant craving for Sticky Buns!!

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newwife07

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Reviewed: Jan. 4, 2008

This was great! My kids loved them! I didn't add the nuts but everything else was great! Will make again!

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TheEngstroms

Cooking Level: Intermediate

Living In: Martinsville, Virginia, USA

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Reviewed: Dec. 30, 2007

These were the BEST cinnamon rolls I have ever made. Normally, my cinnamon rolls taste too "yeasty" but these were perfecty buttery and sweet. I followed the recipe except I did not have any nuts to add and they were still great. Last night, I shaped them into rolls and just left them (covered in wax paper) on my kitchen counter to rise until this morning (about 8 hours). They had risen perfectly. Use the thread cutting advice from another reviewer. It works like a charm!

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Nicki Caudill

Cooking Level: Expert

Home Town: West Van Lear, Kentucky, USA

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Reviewed: Dec. 29, 2007

This recipe is fantastic! It's exceptionally easy and fun to make! I don't do much different other than adding more nuts than called for. My family loves them, and I've made them once for a friend who served the leftovers to his downstairs neighbors...they asked for my number! Haha! Thanks for sharing!

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Kristin

Cooking Level: Expert

Living In: Mckinney, Texas, USA

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Reviewed: Dec. 27, 2007

I sometimes let the dough rise twice before cutting it and I get a good fluffy, light bun. Sometimes I want a little more dense and one rising (before they're cut) is fine. I add different things like vanilla or orange peel or a little rum to the batter for different flavor. These buns are becoming a Christmas morning tradition.

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DYNAMICDOULA

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2007

This recipe takes a little time, and strong arms to kneed the dough until it is silky and smooth, but well worth it. I have made this twice, once with nuts and once without. I gave these rolls as Christmas gifts to neighbors and my son's teacher. Go ahead, try it! It's perfect!!

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MichellesVegKitchen

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2007

I came to this recipe this morning and made these wonderful sticky buns. I changed only these two areas: I used a 9 X 9 baking pan and I made a little extra filling. In addition I made some simple white icing and I have to say this is one of the best sticky buns I have ever had; and I've had quite a lot over the years. I never thought I'd make a world class sticky bun but I was wrong. I would highly suggest taking extra time and being extra careful when reading the directions. In addition, I allowed my first rise to go for approx. 2 hours and it came out perfect. If you want great sticky buns that will knock the socks off your friends and family, this is it! Happy Holidays from Maggie's kitchen.

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Maggie

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Reviewed: Nov. 26, 2007

This was an amazing recipe. I made this for my friends when we got back from Thanksgiving break and they literally attacked the pans! They were so delicious!

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POPE71187

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Reviewed: Nov. 15, 2007

This was so easy to make! Even for a beginner like me. I did however, make extra filling and they were amazing!! They were all gone in less than 2 days!!

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megripley

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Reviewed: Nov. 13, 2007

Great recipe- Not exactly Gooey but that was perfect for me. Sweet enough, don't get me wrong! Smelled soooo good cooking!

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Val-Panama

Cooking Level: Expert

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Reviewed: Oct. 24, 2007

This is a good basic recipe. I added currants to the inside of the rolls and used quite a bit more cinnamon. I also added another 1/4 cup each of butter and brown sugar to the topping plus some maple syrup. Cinnamon rolls are a special treat and can't be too gooey!

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