Reviewed: Feb. 10, 2013

I am pretty impressed. First try, and they were exactly what I was expecting. I tried putting all in one baking dish ... worked ok, butt he center wasn't done as much as the sides. The topping works best with dark brown sugar, and I always add Vital Gluten to the flour. I played around with the second batch, with mixed results. I used 4 or 5 smaller dishes, hoping to get them done more evenly, only to realize flipping them over on to two baking sheets makes a big mess. I tried honey in one, to make it more gooy ... mistake .. made it more fluid, but all the coating ran down the sides once I flipped it. I had so many plates in the oven, I had to move one plate to the bottom rack, and it burnt. Too close to the flame I guess. Over all, this recipe is spot on. I love them ... on my third batch this weekend.

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Reviewer:

David_wayne

Reviewed: Dec. 16, 2012

Thanks for making this recipe painless! This was my 1st successful sticky bun attempt. Aunt Jenny...

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Reviewer:

Aunt Jenny

Reviewed: Apr. 10, 2011

Too dry. Definately not "sticky". Very disappointed :-(.

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Reviewer:

quackver

Reviewed: Mar. 23, 2011

They are good, but not as sticky and delicious as I had hoped.

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Reviewer:

carie_liz

Reviewed: Dec. 29, 2010

ive tried this recipe...and it turns out well.at first the cinnamon tasted so strong that im not able to eat but soon after i bite the pecans, the taste blend well and its delicious..thanks for the great recipe..

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3 users found this review helpful

Reviewer:

Miem

Reviewed: Nov. 21, 2010

The dough is very soft and beautiful to which I added cinnamon. The topping was severly lacking in "sticky-ness." I'm not sure how it's ended up sticky enough for others? I'll use a topping that uses honey next time. I also used a combo of walnuts and pecans, more like 1 1/2 C, which I toasted beforehand. I use dental floss to "cut" the buns and I use a muffin tin to place the nut mixture in with the bun on top, therefore I decrease the cooking time a little too.

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Reviewer:

ezmars

Cooking Level: Expert

Reviewed: May 8, 2010

Awesome recipe! The dough turned out perfect. I've modified the cooking time a bit (it could be because I'm at a higher elevation). I cooked it for about 25 minutes at 350 degrees. They turned out great. Be careful, if your dish isn't deep enough the butter will spill into the oven and make a mess. I also used the same dough recipe to make orange rolls.

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Reviewer:

jlwadsworth

Reviewed: Feb. 13, 2010

I skipped all the dough making and used a loaf of bread I had been defrosting in the fridge, (I loaf is enough for half of the recipe, either use two loaves or cut the rest of the ingredients in half). Used a square 9X9 glass baking dish, let them covered in fridge over night, in AM removed from fridge let them rise the rest of the way and baked them. They were so delicious and EASY!!!

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Reviewer:

Karin

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Slippery Rock, Pennsylvania, USA

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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Reviewer:

MARLEESMOM

Cooking Level: Intermediate

Home Town: Smyrna, Georgia, USA

Living In: Philadelphia, Pennsylvania, USA

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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