Pecan Sticky Buns

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Most Helpful Positive Review

Aug 12, 2006

I'd vote this a 3.5 stars if possible.. it was okay, but it really tasted like it was lacking something. The dough tasted too yeasty and though it smelled just like a yummy sticky bun, it didn't have the same taste. It was too dry, even though I put a little extra filling inside (little more butter). I think I may try this recipe again but with less yeast, and more of the butter-sugar filling.

—moose

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Most Helpful Critical Review

Aug 26, 2003

the dough wasn't sweet enough

—JANEEN7

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31 Ratings

Jan 06, 2004

YUMMMMMMMMY...Gooey and sticky, just like a pecan buns should be! Scaled ingredients to fit into my bread machine and used dough cycle. Used combo of pecans and walnuts, which is what I had on hand. I spread more than 1 T butter on dough, more like 2-3 T. Used 13x9 pan instead of 2-9" round pans and baked 25 minutes. Dough rose high and house smelled wonderful while they baked. This recipe goes into our permanent rotation to be used frequently.

—schafer5

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Sep 14, 2003

WOW! YUM!Stefanie, you outdid yourself, lady! These are sooooo wonderful. The dough part is absolutely perfect. These are like the sticky buns I buy for $2.75 each at a local bakery. I baked in a 9X13 at 375 degrees for exactly 23 minutes. PEERRFECT! How come so few reviews? PEOPLE! TRY THIS RECIPE! You won't be sorry. I used my bread machine... didn't even need to scale this down. I have a Zojirushi and I knew it made large loaves, but I didn't think it would handle this much dough.....but it did....with flying colors. Thanks Stefanie.

—MAGGIE MCGUIRE

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Jun 12, 2003

these were a hit! the candied pecans were especially delicious.

—KEEDYCR

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Apr 14, 2003

I substituted the butter and margarine with Spray Fat Free "I Can't Believe It's Not Butter", which doesn't make as gooey as butter or margarine, but makes it a much lower fat. But, I had to heat it at a lower heat with the brown sugar. I also did not use the egg yolks. It did turn out a tad drier, but it was still really good.

—AIJA

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Jul 23, 2003

These are great! Honestly, I like the taste of another similar recipe from this site a LITTLE bit better BUT these are MUCH easier and don't take 3 hours to make one batch. Still, the taste of these are 5-star worthy. AND THEY MAKE ALOT (if you roll/cut right = they make 24 rolls!)!! I might try halving the recipe next time. A highly recommended recipe! Went great with our french toast and smoothie breakfast...the BEST way to wake up on a Saturday morning! Didn't and wouldn't change a thing!! Thanks so much Stefanie!

—DREGINEK

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Oct 16, 2005

I totally agree with the last girl, where's the sticky? I spent my whole afternoon making them following every step to the tee and they were not sticky at all!

—Michelle V

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Nutrition

Calories
276 kcal
14%

Carbohydrates
36.5 g
12%

Cholesterol
31 mg
10%

Fat
12.7 g
20%

Fiber
1.5 g
6%

Protein
4.7 g
9%

Sodium
341 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pecan Sticky Buns

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 276
** Calories from Fat: 114

% Daily Value *
** Total Fat 12.7g 20 %
** Saturated Fat 4.2g 21 %
** Cholesterol 31mg 10 %
** Sodium 341mg 14 %
** Potassium 100mg 3 %
** Total Carbohydrates 36.5g 12 %
** Dietary Fiber 1.5g 6 %
** Protein 4.7g 9 %
** Sugars 13.7g
** Vitamin A 7 %
** Vitamin C < 1 %
** Calcium 7 %
** Iron 17 %
** Thiamin 28 %
** Niacin 23 %
** Vitamin B6 3 %
** Magnesium 5 %
** Folate 41 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.