Make-Ahead Ooey-Gooey Sticky Buns

  • Cordesika Posted: 12/26/08
    Worthy of a Special Occasion

    I felt I must have done something wrong due to the numerous high reviews but my disappointing result (so I am glad to see that the last review was similar to mine). Everything seemed to go perfectly until I pulled the buns out of the oven. The syrup caramelized, so it was too hard and did not drip down into the buns when inverted. I also found the dough rather tough, chewy and plain. We did not even eat them all - I threw out most of them. I had made the Caramel-Pecan Sticky Buns from Cooking Light before, and I those turned out perfectly. Next time I will make those again but with the last rising in the fridge as with these as some other reviewers have done.

  • MoMitru Posted: 01/05/11
    Worthy of a Special Occasion

    We made them for Christmas morning - added some craisins - they were so good!

  • Danielle317 Posted: 05/16/09
    Worthy of a Special Occasion

    DEEEELICIOUS! I made this for my dad's 50th birthday breakfast and the family went crazy for them. The only change I made was not to include the pecans (Dad doesn't like them) and add a cream cheese frosting (my dad loves Cinnabon, so I tried to make it more similar to that). Of course, the cream cheese frosting is completely unnecessary (though very yummy)--these cinnamon buns are extremely gooey all on their own.

  • Char027 Posted: 12/09/11
    Worthy of a Special Occasion

    I made this recipe every christmas for about 5 years in a row after it first appeared in magazine in 1998. I have not made it lately, but my family is putting in orders. I will definitely make 2 or 3 batches this year.

  • CLFan52 Posted: 12/28/13
    Worthy of a Special Occasion

    Love these on Christmas morning. I use frozen bread dough....I am sure I am missing out on their good dough recipe and someday I will try it from scratch. I grate nutmeg onto the dough.

  • Emz101 Posted: 01/19/14
    Worthy of a Special Occasion

    Fantastic!! I made these in my stand mixer since using a food processor can break down the gluten in the dough making it tough. I used half whole wheat flour to make it even healthier and ommited the pecans altogether, instead I made a cream cheese frosting. These are staying in roatation.

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