Reviewed: Jun. 1, 2009

These were good and it was quick and easy for homemade bread dough ( I didn't add raisins or nuts due to picky kids). I didn't wait for the buns to double in size before baking though I did let them sit for about 10 minutes and they turned out fine. I do prefer to just use store bought bread dough when making sticky buns but I had none on hand. I also used sour milk (milk and vinegar because I didn't have buttermilk)

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landed

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Reviewed: Mar. 18, 2009

The dough was quick and easy to work with. I would have to make more of the filling and topping next time. In the pan specified, it cam out more like a coffee cake. I also made an icing to drizzle on top, once slightly cooled. It tasted so good with the icing. I will make again, but with some modifications.

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I love baking!

Cooking Level: Intermediate

Home Town: Round Lake Beach, Illinois, USA

Living In: San Antonio, Texas, USA

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Reviewed: Oct. 17, 2008

I have made these 3 times within 1 week! They are so good! The dough is easy to work with and makes for a very tender roll...only change I made is extra butter and brown sugar to make more gooey stuff.

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GARSKESD

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

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Reviewed: Nov. 29, 2007

Good recipe, with a rather soft dough...they where a hit when I served them to friends with Tea!

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Alimay

Cooking Level: Professional

Home Town: Perth, Western Australia, Australia

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Reviewed: Oct. 4, 2007

These are great. Tatse almost like my mom use to make.

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babiebite

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Reviewed: Jun. 21, 2007

I didn't make the dough, I used crescentr rolls flattened out instead but used the filling and directions. I didn't use the round cake pans I used a larger rectangle dish so when they were done it was harder to invert them as I had to find a tray the right size and cover it with parchment paper. They didn't come out of the pan as pretty and it would have been a lot easier and more presentable looking if I had used the two round cake pans instead. I should have just followed directions! I was trying to keep from dirtying "another dish". DH loved these sticky buns and they were just what he was craving in a hurry. Next time I will make the dough from scratch, but yeah these were really good.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jun. 16, 2007

This really is a light sweet dough, just a little "biscuity" texture I'm guessing from the all-purp. flour. Took about 3 hours from start to finish cause I let it rise plenty. Very easy dough to work with; I just topped them with Pillsbury Whipped White icing. I also had enough dough left over to make a dozen "cinnamon knots" which only had to bake 10 minutes. Delicious! Next time I will probably double the filling!

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Megan

Cooking Level: Intermediate

Home Town: Dunn, North Carolina, USA

Living In: Milton, Florida, USA

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Reviewed: Apr. 30, 2007

Wow, were these good! I used instant yeast and added chopped apple to the filling. As soon as they came out of the oven I poured a simple glaze over them. I'll be sending this recipe to my sister!! Thanks for the great recipe Holly!

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WILLOWDANCE

Cooking Level: Expert

Living In: Alexander, Manitoba, Canada

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Reviewed: Feb. 21, 2007

I made the recipe for the dough and mixed it with a recipe from my sister in law for the cinnamon filling and topping (bottom). I have to say that it was a FANTASTIC dough recipe and I really enjoyed it. You defintely have to be patient and make sure you let it rise thoroughly. I'm going to try cutting it in half today. Hopefully they'll turn out just as good.

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mothero1

Cooking Level: Intermediate

Home Town: Edinboro, Pennsylvania, USA

Living In: Panama City Beach, Florida, USA

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Reviewed: Dec. 3, 2006

I used this to make monkey bread and it was absolutly perfect! It took me longer than the recipe said, but it was SO GOOD!!!!

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Maggie C.

Cooking Level: Expert

Living In: Malden, Massachusetts, USA

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Reviewed: Nov. 5, 2006

i made these for a charity bake sale and they were a huge hit! not too difficult to make and tasted just like the kind you get at the bakery.

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christinasbakery

Cooking Level: Professional

Living In: Auburn, Maine, USA

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Reviewed: Mar. 4, 2006

The only thing that changed about the recipe is the use of Rapid rise yeast and a frosting for the buns when they were done. Other then that this was an awesome recipe!

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