Sticky Buns with Pecans

Page 438

Cuisine: North American | Course Type: Breads

(1 review)

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Recipe Reviews

OK, so it took me 6 ½ hours of near constant activity to produce one pan of totally amazing pecan rolls. The first time I made this recipe using the cookbook for that year of the TV show, I went out and bought the pan specified, a tall sided non-stick 9X13” metal pan. Making these for a bake sale was not one of my better ideas as you will want to keep and eat them yourself after all of that work. In addition to making the dough, filling and caramel glaze for the pan, you also make the pecan topping separately. Unfortunately I let them over bake a little and then went to sleep after turning them out of the pan and so they did not get covered on a timely basis, and so were a little dry. But these were still quite spectacular with all of that sticky caramel and crunchy pecans on top and they brought a very good price individually at the bake sale. Well worth the effort if you hanker for an amazing pecan roll experience.

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