Reviewed: Jan. 22, 2009

I used a different roll recipe, so this is strictly topping review. It cooked to slowly. My rolls were done and the topping wasn't done-what resulted was crunchy and grainy not at all sticky. Follow this recipes rolls recipe and I figure it will come out right. Just a warning!

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MARLEESMOM

Cooking Level: Intermediate

Home Town: Smyrna, Georgia, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: 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.

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moose

Cooking Level: Intermediate

Home Town: Alta Loma, California, USA

Living In: Anchorage, Alaska, USA

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Reviewed: 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!

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Michelle V

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Reviewed: Dec. 3, 2004

Many enjoyed this recipe but I find it wasn't as luscious as others did. I wouldn't make it again. Half the dough in a 9" pan, to much for a pan that size. Cooked the 30 minutes and the center still wasn't done. My question is where is the gooey!!!

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KWDUKE

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Reviewed: Oct. 15, 2004

Very delicious and easy to make!!

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KITCHENJENN

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Reviewed: Aug. 25, 2004

Wow!!! These buns were soooo good. They weren't that sticky , but they were rich and moist. I will definitely make this again and keep the recipe. Thanks Stephanie!!!

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MARISSAL

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Reviewed: Dec. 29, 2003

What a lovely recipe! First off, I prefer raisins to pecans, whereas my fiancee likes both. So I made one pan with raisins only topping, and one pan with raisins and pecans. I put in a LOT of raisins, over a cup, because I was trying to duplicate a bakery recipe I remeber from childhood. I also added raisins and pecans to the middle of the respective doughs before rolling them up. They turned out beautifully! The only thing to keep in mind if you like to stuff the rolls with extra goodies, put some tinfoil on the second over rack - my rolls bubbled over and dripped a little while baking.

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LISA D.

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Reviewed: Dec. 4, 2003

Good stuff. I made a double batch, also using the 9 X 13 pan, rather than the round one. Indeed, the middle rolls were slightly soggy, but I just baked them a little longer. My grandmother was the queen of sticky rolls, or I might have given these a five. They really are very good, but do not have enough "goo" for my taste. Grandma used to lather them up with more "goo" than this recipe has. I can't imagine how butter and sugar she must have used. Man, it's no wonder I'm over weight today.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Mar. 10, 2003

These were very easy to make and did taste delicious! I used a 9x13 pan like others did, but the middle buns didn't seem to get cooked all the way (probably the cook's error). Definitely will make again. Family loved them!

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TiredMomtoSIX

Cooking Level: Expert

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Reviewed: Mar. 8, 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!

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DREGINEK

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Reviewed: Mar. 5, 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.

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MAGGIE MCGUIRE

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Reviewed: Mar. 5, 2003

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.

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schafer5

Cooking Level: Expert

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Reviewed: Sep. 11, 2000

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

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KEEDYCR

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Reviewed: Jun. 13, 2000

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.

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