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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35 users found this review helpful

Reviewer:

moose

Cooking Level: Intermediate

Home Town: Alta Loma, California, USA

Living In: Anchorage, Alaska, USA

Reviewed: Mar. 28, 2000

the dough wasn't sweet enough

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27 users found this review helpful

Reviewer:

JANEEN7

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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24 users found this review helpful

Reviewer:

schafer5

Cooking Level: Expert

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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18 users found this review helpful

Reviewer:

MAGGIE MCGUIRE

Reviewed: Sep. 11, 2000

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

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16 users found this review helpful

Reviewer:

KEEDYCR

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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16 users found this review helpful

Reviewer:

AIJA

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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15 users found this review helpful

Reviewer:

DREGINEK

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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14 users found this review helpful

Reviewer:

Michelle V

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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13 users found this review helpful

Reviewer:

KWDUKE

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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9 users found this review helpful