Pecan Sticky Buns

Page 19

| Course Type: Breakfast/Brunch

(1 review)

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Recipe Reviews

These were great! I made 7 small rolls in a 6 inch cake pan. The dough is easy to work with and creates a soft supple bun with a very tender crumb. The topping/bottom (these are inverted) is buttery sweet and I think next time I will use more pecans (maybe 3/4 cup). They came out of the pan perfectly after a 4-5 minutes rest and the gooey caramel oozed over the buns making them sticky and delicious.

(edited 26th November 2016) (0) comment (0) useful  

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