I made these when the recipe was printed, and they turned out just like the real things (as the other reviewers have noted they are not that much lighter). I had lost the recipe, so I am happy to find it online. I made them just as printed, but I would like to try to let them rise overnight in the fridge. I made the "make-ahead ooey-gooey buns" because of the high reviews, but I found these much better.
Caramel-Pecan Sticky Buns
Cordesika Posted: 12/26/08
kaesha Posted: 02/28/10
My husband and I love this recipe. He begs me to make it! Because there's only two of us in the house, I'll often divide the recipe into two pans and freeze one of them for another weekend. Because I don't have a 9" pan, I end up cutting more like 18-20 rolls (which lowers the calorie count). Unlike one of the PP, I've never had a problem with the caramel crystallizing.
dsl145 Posted: 12/06/09
The caramel should almost have a bit more of an explanation on how to do it first, plus I think if would be better to do as a a final drizzle rather than baking it in. It hardened and was a pain to clean up... plus it just didn't have the right texture. Next time I make it I'll try to adapt it a bit. The bun part was AWESOME though.
Emscot20 Posted: 01/08/10
jdunton1 Posted: 11/28/10
Yummy! I didn't have a 9 inch square pan and had to use my 8x8, which was too small. but they were really good and fun/easy to make.
CSloan1969 Posted: 04/29/11
Next time double the caramel mixture and add more nuts;
CukinTX Posted: 04/08/12
This was my first time cooking with yeast on my own. It was super easy and turned out fantastic. I took CSloan's advice and doubled the topping and am glad I did. Mine never got brown on top, but I took took them out after 25 min anyway and they were cooked perfectly. Run a knife around the outside before inverting because I had a little sticking on the sides, but no sticking on the bottom at all.
klwhitney Posted: 10/11/13
As others suggested, I increased the caramel. I live at 6500 feet above sea level, so I often have to adjust recipes slightly. This is no exception. The flavors are amazing (it's hard not to eat the whole pan myself!), but they were a bit doughy even though I cooked them 10 minutes longer than suggested. It has so much potential, though, that I can't give it less than five stars for something as minor as a cooking time needing changed. Next time I will cook it for about 40 minutes instead of the 20 it specifies and use a 9x13 pan because it was insanely hard to even get twelve into the 9x9 pan. The family really liked this, but one person suggested increasing the cinnamon slightly.