Make-Ahead Ooey-Gooey Sticky Buns

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.

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

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.

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.