Reviewed: May 20, 2012

I am not a baker, but these were fairly simple to make and turned out great. My kids and hubby ask for them all the time...definitely recommend.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cookiecruncher

Reviewed: May 20, 2012

The only major issue I have with this recipe is the deceitful time requirements at the top! It says prep time 30 minutes cook time 20 minutes, ready in 50 minutes. This of course is ignoring the two 1 hour wait periods! My own fault for not reading the whole recipe before committing but still.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jeffzburns

Reviewed: Apr. 8, 2012

Love these! They a big hit in our house. I have made them twice, definitely double the sauce and filling recipe. I made them to the "pan ready" stage, and let them rise the 2nd time in the refrigerator overnight. Then baked them the following morning. I did learn (the hard way) that the baking time was about an hour. The bottoms were still raw after 30 minutes.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

angela

Reviewed: Mar. 26, 2012

These are decadent! Melt in your mouth, homemade gooey goodness! My sweet tooth is happy! Just delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Janet Shum

Cooking Level: Expert

Home Town: Corbett, Oregon, USA

Living In: Salem, Oregon, USA

Reviewed: Mar. 7, 2012

These are excellent. The only thing I would say is the prep time you have listed should be more realistic. Anyone who has ever worked with yeast will know that you can not have a prep time of 30 minutes. I made these and it was 3 and 1/2 hours from start to finish. For those who have not worked with yeast don't be afraid. Try these They are well worth it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

prehlander

Reviewed: Jan. 27, 2012

too much glaze makes them messy. follow the recipie

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

luludogood

Home Town: Toronto, Ontario, Canada

Reviewed: Jan. 21, 2012

These would of been amazing, however I used 12 grain bread flour....Big mistake, I am going to make another batch tomorrow with white flour

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Beginning

Reviewed: Jan. 9, 2012

I thought these turned out really well overall. I too doubled the ingredients for the filling and topping - if I hadn't they definitely wouldn't have been "sticky" enough. I used my Kitchenaid mixer (for the first time) to make the dough and it turned out perfectly - although I did end of having to bake slightly longer than what the recipe said. But the flavor was great and my family really enjoyed them.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kim

Reviewed: Jan. 2, 2012

These were awesome! I only got one, but since they were gone in minutes, I'm pretty sure everyone else loved them, too! I did mess up a little by not reading the recipe closely enough. I mixed the filling ingredients together which made it very hard to spread, but they still turned out great. I increased the amount of filling and added some raisins, but made the sauce as written. Another great recipe from this site!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BROOKSSHAVER

Reviewed: Dec. 8, 2011

This is a great recipe! The bread is soft and moist and they are very addictive. I did tweak it a bit. Ok, I don't know about anyone else, but I don't eat this kind of thing for health reasons. I want it as yummy as possible. I changed the liquid to 2 cups of milk and the butter to 4 tablespoons. I use 1/2 cup of sugar and put in 2 eggs. I am also a great fan of vanilla so I added 1 tablespoon of vanilla. I just added flour until it was workable dough, about the same consistancy as the original recipe. Now this does give you quite a bit more dough. I have a large baking pan that's 13"X21" so I DOUBLE the sauce recipe to cover the bottom of the pan. I also add about 1/4 teaspoon of salt and a tablespoon of vanilla. I use brown sugar in the filling and almonds instead of pecans. I divide the dough into two balls and roll out each ball seperately. I end up with 16 buns this way. Leave lots of space around each bun to allow for rising. I do not knead at all by hand because of an allergy. I use my Kitchenaide totally and it works very well.

Was this review helpful? [ YES ]
2 users found this review helpful