Oh my heavens to Betsy, indeed! Theses are AMAZING!!!!! At first glanced they seemed like a lot of work, but they're so tasty! Definitely going in my file forever! I used 2 round cake pans instead of the bigger pan and my Kitchenaid with dough hook. Came out perfect!
Pecan Sticky Rolls
CarrieLakey Posted: 06/23/09
tjoash Posted: 11/06/08
WOW!! These are by far the best rolls I have ever made. I've made them twice, and both times they turned out delicious. The only variation was to make 12 rolls instead of 15 to fit in the pan better. Always nice to find a recipe that is easy, delicious, and uses ingredients that I always have on hand. Definetly something I will make many times in the future.
judithrus Posted: 02/09/09
These are excellent! I made the recipe into 24 mini rolls so I could indulge while on Weight Watcher's. (WWer's point value is 4 points for mini rolls, 6 points if made per the recipe). I agree that I would probably bake them at 375 degrees next time as the rolls took longer to bake than stated. I am freezing them so I can enjoy them in small doses for several days! Will make many times.
JasonM Posted: 02/16/09
These take a little time (no more time than a typical yeast-involved recipe), but they are richly rewarding. I followed the directions to the letter and got great results (the two, 45-minute rise times are important). We made these for a Sunday brunch and they were the highlight of the meal! Unlike many sweet roll recipes that taste good but have a painfully small serving size, these rolls were irresistible and not whimpy little finger-size rolls! We will make these again!
csaunders80 Posted: 07/16/09
Made these today and they were great right out of the oven. Next time I will add more sugar to the dough because they tasted alot like regular bread. I also omitted the pecans because I didn't have any. They do look beautiful!
Slapatree Posted: 05/27/09
Like everyone says, these are great! I used my Kitchenaid mixer/dough hook instead of kneading the dough, which worked well, and I added a little vanilla to the sauce.
smd1212 Posted: 05/25/10
Have made these a couple times, and they are unbelievable! Rich, buttery, cinnamony (if that's a word) - YUM! I have tried other similar recipes in CL for these types of rolls, and while they were all tasty, this is the best.
MrsBunny Posted: 03/24/10
Have made these for a second time now and are wonderful! I used light brown sugar for the filling and added raisins too - were delicious!
lelkerton Posted: 08/02/10
VERY GOOD! I own a bread machine with programmable cycles. So I just threw all the ingredients into my bread machine and let it do all the kneeding and rising. My kids loved them! When we go to a store with pecan rolls, my kids don't ask for one - they just tell the employee -"we make our own pecan rolls".
CreativeHolly Posted: 12/02/10
These can be made a day or two in advance, placed in the fridge and baked when your ready... I followed all the steps up to letting the rolls rise for thirty minutes. I covered them with plastic wrap and placed them in the fridge overnight. I set my alarm clock and woke up early to take the rolls out to rise in the am. I heated my oven to 400, left the door open a crack and placed the rolls on top of the stove to help them rise. I went back to bed, woke up two hours later and the rolls were ready to go in the oven. I then baked them as directed. They are simply amazing. My hubby already ate half the batch. I followed the directions exactly except for adding vanilla to the topping. I too found that it made more than 15 rolls-I was surprised to get 22-more gooey yumminess to enjoy! They are good sized rolls too. I will definitely make this again. Especially around the holidays.
bakingbrooke Posted: 10/29/11
I just made this and it looked beautiful...until I turned it over. Maybe it's because I waited too long to remove it from the pan but my gooey topping was more like caramelized candy. I also live at high altitude so I know things bake differently, or so I'm learning since I just moved here. Any suggestions of how to avoid it getting crunchy and hard? I flipped it over and had a solid rectangle of caramelized sugar- you couldn't tell where one roll started and another began. BUT the rolls themselves were perfectly cooked. I would love suggestions because for all that work you want them to be perfect when they come out of the oven.
annaxbarie Posted: 12/03/12
They turned out pretty good, if you ate it a minute after coming out of the oven. However, if you let it sit any longer the topping becomes hard as rock. If I make this again, ill be substituting a different topping, and more pecans.