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My mother used to make delicious cinnamon rolls when I was a child. Later, she taught my sister and me to make them. I've since added the caramel and pecans. These scrumptious buns are a huge hit wherever I take them. —Judy Powell Star, Idaho
This recipe is:
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Nutritional Facts 1 bun equals 405 calories, 19 g fat (6 g saturated fat), 26 mg cholesterol, 450 mg sodium, 55 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Caramel-Pecan Sticky Buns in Taste of Home April/May 2001, p25
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Reviewed on Nov. 17, 2012 by RobinInEastTexas
update on my sticky buns, they turned out wonderful!! I wish I could post a pic, so good!! yummmm!!
I just made these, and did an oopsy on the recipe, I mixed the white sugar with the brown sugar and cream, its rising right now, I hope it won't affect it? These are beautiful!! I will post again when they are done, thanks for posting this recipe! :-)
Reviewed on Jan. 22, 2012 by purejoy4
Delicious! Since I didn't have any heavy whipping cream, I used about 3/8 cup of warm milk and 1/6 cup of melted butter with the brown sugar. I am very happy with the result.
Reviewed on Oct. 26, 2011 by ascott727
OH MYYYYYY!!! These are SOOOO DELICIOUS! I used another users suggestion about evaporated milk & butter in place of the cream (because I didn't have any). The rolls themselves are PERFECT! I can not say enough wonderful things about this recipe!
Reviewed on Apr. 06, 2010 by wldride2001
Yummy!!!! I will be making this one again! Thanks for sharing the recipie. :)
Reviewed on Nov. 20, 2009 by lisapeters
Having no cream on hand, I used 1/2 cup butter (instead of 1/4 cup), plus 1/4 cup evaporated milk. I also melted the butter and mixed the filling ingredients, spreading 1/3 of the filling and nuts on the dough, and using the remaining 2/3 in the pan. The result was fabulous.
Reviewed on Aug. 08, 2009 by koekkenchef
These are absolutely the best-tasting cinnamon rolls I have ever made. I have been using this recipe for years, and my children are delighted when they find out I'm making them. Because they take a while to prepare, sometimes I prepare the recipe the night before and cover the pan with plastic wrap sprayed with cooking spray, placing the pan in the fridge. In the morning, I set the pan out to come to room temperature, then bake. I have also discovered that if you coat the rolling surface with canola or vegetable oil instead of flour, the dough is not quite as sticky, and makes for a very tender bread!
Reviewed on Jan. 17, 2008 by kaygarnold
Reviewed on Dec. 10, 2007 by HARRY HAAS
These have no competition! By far the best ever down -home flavor I've ever tasted. Simply wonderful!
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