Yummy! Everyone's favorite - gooey, sticky, and rich.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup of the butter or margarine, 1/2 cup of the sugar, baking powder and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 3 cups flour. (Dough should remain soft and slightly sticky) Knead for 5 minutes, or about 200 turns on a lightly floured board. Cover dough and allow to rest for half an hour.

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  • Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft butter and sprinkle with 1/4 cup of the sugar and 1 teaspoon of the ground cinnamon. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut each roll into 12 slices.

  • Coat two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled.

  • Bake in a preheated 375 degrees F (190 degrees C) oven for 30 minutes. Invert pans onto serving plates immediately.

Nutrition Facts

276 calories; 12.7 g total fat; 29 mg cholesterol; 341 mg sodium. 36.5 g carbohydrates; 4.7 g protein; Full Nutrition


Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/06/2004
YUMMMMMMMMY...Gooey and sticky just like a pecan buns should be! Scaled ingredients to fit into my bread machine and used dough cycle. Used combo of pecans and walnuts which is what I had on hand. I spread more than 1 T butter on dough more like 2-3 T. Used 13x9 pan instead of 2-9" round pans and baked 25 minutes. Dough rose high and house smelled wonderful while they baked. This recipe goes into our permanent rotation to be used frequently. Read More
(27)

Most helpful critical review

Rating: 1 stars
10/16/2005
I totally agree with the last girl where's the sticky? I spent my whole afternoon making them following every step to the tee and they were not sticky at all! Read More
(14)
39 Ratings
  • 5 star values: 25
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
08/12/2006
I'd vote this a 3.5 stars if possible.. it was okay but it really tasted like it was lacking something. The dough tasted too yeasty and though it smelled just like a yummy sticky bun it didn't have the same taste. It was too dry even though I put a little extra filling inside (little more butter). I think I may try this recipe again but with less yeast and more of the butter-sugar filling. Read More
(40)
Rating: 3 stars
08/26/2003
the dough wasn't sweet enough Read More
(29)
Rating: 5 stars
01/06/2004
YUMMMMMMMMY...Gooey and sticky just like a pecan buns should be! Scaled ingredients to fit into my bread machine and used dough cycle. Used combo of pecans and walnuts which is what I had on hand. I spread more than 1 T butter on dough more like 2-3 T. Used 13x9 pan instead of 2-9" round pans and baked 25 minutes. Dough rose high and house smelled wonderful while they baked. This recipe goes into our permanent rotation to be used frequently. Read More
(27)
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Rating: 5 stars
09/15/2003
WOW! YUM!Stefanie you outdid yourself lady! These are sooooo wonderful. The dough part is absolutely perfect. These are like the sticky buns I buy for 2.75 each at a local bakery. I baked in a 9X13 at 375 degrees for exactly 23 minutes. PEERRFECT! How come so few reviews? PEOPLE! TRY THIS RECIPE! You won't be sorry. I used my bread machine... didn't even need to scale this down. I have a Zojirushi and I knew it made large loaves but I didn't think it would handle this much dough.....but it did....with flying colors. Thanks Stefanie. Read More
(19)
Rating: 5 stars
04/14/2003
I substituted the butter and margarine with Spray Fat Free "I Can't Believe It's Not Butter" which doesn't make as gooey as butter or margarine but makes it a much lower fat. But I had to heat it at a lower heat with the brown sugar. I also did not use the egg yolks. It did turn out a tad drier but it was still really good. Read More
(19)
Rating: 4 stars
06/12/2003
these were a hit! the candied pecans were especially delicious. Read More
(17)
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Rating: 5 stars
07/23/2003
These are great! Honestly I like the taste of another similar recipe from this site a LITTLE bit better BUT these are MUCH easier and don't take 3 hours to make one batch. Still the taste of these are 5-star worthy. AND THEY MAKE ALOT (if you roll/cut right = they make 24 rolls!)!! I might try halving the recipe next time. A highly recommended recipe! Went great with our french toast and smoothie breakfast...the BEST way to wake up on a Saturday morning! Didn't and wouldn't change a thing!! Thanks so much Stefanie! Read More
(15)
Rating: 1 stars
10/16/2005
I totally agree with the last girl where's the sticky? I spent my whole afternoon making them following every step to the tee and they were not sticky at all! Read More
(14)
Rating: 2 stars
12/03/2004
Many enjoyed this recipe but I find it wasn't as luscious as others did. I wouldn't make it again. Half the dough in a 9" pan to much for a pan that size. Cooked the 30 minutes and the center still wasn't done. My question is where is the gooey!!! Read More
(13)