The recipe gives you the option for two glazes: Sticky Bun Syrup OR Maple Glaze. I have used this recipe 3 times and my husband and I will eat the whole batch in one day! I have only used the Maple Glaze each time. At first I was a little nervous about putting maple syrup in it, but after the butter and brown sugar (I also add some cinnamon), you can't taste any maple in the glaze, I think it's only used as a thickener. It is SO heavenly and addicting! The rolls always come out perfect (just follow the instructions in the boxed roll mix and you can't go wrong...and I am not one to make rolls very well! I strongly suggest this recipe if you need a quick breakfast treat or just want something easy and decadent!
Maple-Pecan Sticky Buns
AudreyHolt Posted: 04/05/13
bmacon Posted: 04/22/13
One of my new favorite recipes!
TheMomChef Posted: 01/14/13
For someone who's dough challenged like me, these are absolutely perfect! The sticky buns came out fluffy and delicious. The maple glaze is phenomenal and everything put together was heavenly. The entire family loved them. You can read my full review at Taking On Magazines: http://bit.ly/SxYm8z
bakeitsister Posted: 01/01/13
These turned out perfect and everyone loved them!!!
YCortlund Posted: 12/24/12
Another holiday recipe fail courtesy of Southern Living. Just try rolling these up... it's a sticky mess. No one seems to be kitchen testing the recipes. I will never make a Southern Living recipe again.
KJSBBQ Posted: 01/01/13
My mother in law said these were the best she ever tasted! Super easy. Made dough ahead, took out of the fridge, let rise and baked for Christmas morning breakfast. Huge hit!
foxyladylinda Posted: 02/24/13
I'm going to use this recipe
marbelle1 Posted: 03/11/13
I have not made this recipe, but I would like to see more nutrition information on recipes - especially ones that are called "Without Guilt". Listing only fat and calories doesn't help those who are diabetic and/or counting carbs.
Ann987 Posted: 03/01/13
Re: Maple Pecan Sticky Buns featured on cover of Jan. 2013 magazine I just made this recipe and am very disappointed. I followed the recipe explicitly. After baking for 20 min., the buns were no where near done so I cooked them longer. Although the recipe calls for pecans, there are no instructions whether to mix them into the glaze or just sprinkle them on the cooked buns. I have many of your annual cookbooks since 1979 and have enjoyed so many of your recipes and magazines but this one was a total waste of my time and money. Please look at this recipe and send me the corrections. Ann Matthews
KarenHoff Posted: 03/21/13
I have read the recipe several times but it appears that you either make the sticky glaze or the maple glaze...is that correct? The sticky glaze says an egg white but no where does it say to cook that mixture. Maybe I am reading something wrong.
beamandbud Posted: 12/26/12
These turned out exactly like they looked on the cover. I was skeptical of the roll mix, but the texture of the bread was perfect. Turned out very tasty and perfectly "sticky" Big hit in our house for Christmas.
Midgie Posted: 12/31/13
These are wonderful. To answer some questions and problems.. Step 1. Sticky bun syrup is placed in prepared pan and in Step 4, the cut rolls are placed on top of it. The Maple Glaze is put on top of baked rolls in Step 6 along with the chopped nuts. As far as nutritional content..These are sticky buns ... One of life's little indulges!