Nice sticky buns. I haven't baked in a while, and this was a good recipe with which to bake again. The dough is very nice; a little tacky, but easily worked with. I used the bread machine to make the dough as I'm a walk away type of baker. The most difficult part of this recipe for me is that my brown sugar was hard so I had to get it out of the container and soften it in the microwave; otherwise, pretty easy. I didn't oil the pan but didn't need to; the topping, which has butter in it, helped the buns come out easily. I didn't even notice until after I baked this, served this, and we ate it that the recipe called for a 375 degree oven. This is where it's handy to know your oven. Mine always bakes bread and sweets (unless it's pizza or baguettes) on 350, so that's what I set it on. Perfectly done at 45 minutes. This is a good recipe, but the dough is a bit plain for us. I'd maybe add vanilla or cinnamon, but we like a tad more flavor. Most people would like this as is, I think. Thanks for the recipe!
Love this one! It seemed too sticky but it works out just fine.Ive made this twice,second time I halved the dough.One half as recipe directs.The second half,I put butter,garlic powder and parsley flakes for the saucy bottom that becomes the top when flipped.Chedder cheese rolled inside.Awesomeness!Similar to the famous restaurant’s Cheddar Buscuit..Yummy!
This is a fantastic recipe. I followed the recipe as closely as I could and I’m pretty sure I didn’t do it as well as it could have been done and the results were phenomenal nonetheless. I may have heated the milk and water a little too much in the beginning of the process and stunted the growth of the used a little bit, if that is a thing. I also did not have a suitable metal pan and used stone bakeware. To top it off I somehow made eight rolls instead of 12 and used no pecans. The finished product did not last long enough for a photo to be taken. The whole family love them. Great recipe chef John!
These were absolutely amazing! I've never had a sticky bun with such a soft and delicate dough, but it made all the difference! I only had to bake them for about 25 minutes as they were already at 200F. Thank you for another amazingly delicious recipe, Chef John! As my husband said: Chef John did it again!"
I had to make it twice, because the first time I used almond flour instead of regular all purpose flour. The second time I made then I used wheat flour because all the All Purpose Flour was sold out everywhere. But in the end. The sticky buns can out victorious. I just substitute somethings because my beautiful wife is vegan. So good.
Did not have pecans and admittedly forgot to butter my glass baking dish, but otherwise these came out deliciously! These are sweet and fluffy and I cannot wait to make it again.
Excellent. Chef John recipes are always easy to understand and follow. Not having a Stand Mixer- made the dough with a wooden spoon and it still turned out great.
I wish I had a picture of them post flip.. but this was an AMAZING bun recipe! They were so tender and delicious. Highly recommend.
YUM! Not being able to leave home due to the corona virus, I decided to spend the day baking. I was low on flour so I halved the recipe. I replaced the pecans with raisins and maraschino cherries that I chopped as that was what I had on hand. I used an 8" square glass dish. This was another wonderful recipe! Thank you Chef John you never let me down!
Sorry Chef John but wasn't crazy about the buns; hubby asked me to go back to the old recipe: his Grandma's. Dough 100 %, sweetness 100%, ease of making and baking, 100%...taste far too bland. But I love 99% of the recipes from you!!