Reviewed: Oct. 25, 2006

I had high hopes for this recipe after seeing how well others liked it, but I won't make it again. The dough itself was fine, but the caramel on the bottom of the pan turned out to be rock hard. Maybe I did something wrong. I think I'll stick with the good ol' cream cheese frosting.

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MJ

Cooking Level: Intermediate

Home Town: Pocatello, Idaho, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Oct. 15, 2006

Just get up and make these right now!!! They work out so perfectly.I had never used yeast before or made anything like this, but it was simple and so so so good!Thank you for this wonderful recipe.

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JENNIFERBARR

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Reviewed: Oct. 14, 2006

Absolutely delicious! This recipe needs no adjustments.

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ellemenohpe

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Reviewed: Oct. 14, 2006

This was more bready than i expected! It tasted fine. Won't make again though.

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pavonee

Cooking Level: Intermediate

Living In: Nepean, Ontario, Canada

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Reviewed: Sep. 28, 2006

This were pretty good- best right when they come out of the oven because they are REALLY gooey! I added about 2 tbs more butter to brush on the top. I also made a vanilla frosting to put on them after they came out of the oven. I rated it a 4/5 because the cooking time is off- or at least for higher altitudes. I baked them at 365 (instead of 375) for 21 minutes and they were pretty brown on top! Bummer....after all that hard work. They turned out very tasty still- I caught them before they burnt! I'll make them again :)

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stacie

Cooking Level: Intermediate

Home Town: Glendale, Arizona, USA

Living In: Midway, Utah, USA

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Reviewed: Sep. 23, 2006

These are the best I think! I didn't add the gooey mixture or pecans and used whole wheat flour. They still came out perfect better then the store and bakery. If you wish to indulge make the mixture but I find whole wheat works nicely and adds fiber. My dad asked me why they tasted so proffesional. I told him i used a different recipe and he told me to keep it!

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Karlie Penna

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2006

The only change I made was to substitute walnuts for pecans, because that's what I had at home. A quote from my dad: "These might be the best sticky buns I've ever eaten." I think that says it all. ;)

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BEDTIMEBEAR

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Reviewed: Sep. 9, 2006

These were spectacular! I ate them warm out of the oven so hopefully they are good warmed up. I would suggest a little more caramel on the top, there was only "just enough." To get more sauce, instead of mixing 3/4 butter with 3/4 brown sugar, you can mix 1 1/4 cup of butter with 1 1/4 cup of brown sugar.

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gwenbudd

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Reviewed: Sep. 5, 2006

I love these. When i first tried the recipe i did 25 with walnuts and 25 with out walnuts and i only got 2 of them. They flew out of the pan. These are awesome. I have shared this recipe with a lot of people.

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SINGLEMOM212001

Cooking Level: Expert

Living In: Scottsbluff, Nebraska, USA

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Reviewed: Aug. 18, 2006

This heavenly recipe is better than all the others I've tried.

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LITTLEBIGJOHN

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Aug. 13, 2006

yummy. i under bake the alittle 350 degrees for 20 mins. turned out wonderful. also added extra to the filling and also extra to the topping. perfect.

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Deborah

Cooking Level: Expert

Home Town: Altoona, Pennsylvania, USA

Living In: Hollidaysburg, Pennsylvania, USA

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Reviewed: Aug. 11, 2006

I left out the pecans, and these were still awesome!! I'm definitely making these cinnabuns again!

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hithatsmybike

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Aug. 4, 2006

Fantastic recipe, I made my roll slightly longer and thinner and managed to get about 150% of the number of buns out of it, perfect for afternoon tea!

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LOOPYLUCE

Cooking Level: Expert

Home Town: Basingstoke, Hampshire, England, U.K.

Living In: Reading, Berkshire, England, U.K.

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Reviewed: Jul. 28, 2006

nice bun to make might specify that the pecans need to be chopped more

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presentedtagz

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Reviewed: Jul. 24, 2006

OMG, if I could give this 10 stars, I would! ABSOLUTELY YUMMY! It took me all day, but it was well worth the wait! They only took 20 min. to cook in my oven. I agree with other reviewers that there needs to be more ooey gooey, so next time I will double that. I will be making this one again, and again! Thank you so much for the recipe!!

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jul. 24, 2006

Fantastic recipe! I misread the recipe and wrapped the buns with the melted brown sugar and butter sauce instead of the brown sugar, pecans and cinnamon mix. Then I dusted a layer of cinnamon on top before baking. Surprisingly, these buns turned out wonderfully! The buns have a slightly crunchy crust and a feathery soft interior. Will make this again.

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Pam

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Reviewed: Jul. 20, 2006

took awhile to finally rise...but outcome was great...also used this recipe to make coconut buns...yummmm

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Rain

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Reviewed: Jul. 18, 2006

I followed this recipe exactly and it came out wonderfully. The only changes I made were substituting EarthBalance spread for the butter and used vanilla Silk in place of the milk because I do not use dairy products. I was previously using another cinnamon bun recipe from this site, but this ooey-gooey recipe is far better bar none! I got several compliments on them. I plan to make them time and again. Thanks so much for this PERFECT recipe!

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MICHELE WOOD

Cooking Level: Expert

Home Town: Norfolk, Virginia, USA

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Reviewed: Jul. 8, 2006

These were good. But they do get hard quickly. The temperature of the oven is too hot in think it should only be 350 degrees until golden brown.

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Paula

Cooking Level: Expert

Living In: Hawarden, Iowa, USA

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Reviewed: Jul. 7, 2006

This recipe is great. I would like to try putting the dough in the freezer overnight, then cooking in the morning. I am just not sure when to freeze it ... maybe after the second rising.

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