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Cinnamon Pecan Sticky Buns

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These sticky buns have to be started the night before, but they're so delicious, they're worth the extra time.

Source: Martha Stewart Living, June 1997
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182
  • qtee64
    15 JUN, 2015
    I don't understand why this very recipe calls for 6 CUPS of flour, but, there is posts stating they watched this today, and, it's 1 1/3 Cup cake flour and 1 cup or so regular flour. Is this a typo? Where are the moderators, or, anyone from the website replying to clear this up? HELP!
    Reply
    • MSModerator601
      15 JUN, 2015
      Recipe is correct as posted; originally published in MSL, June 1997. Over the years we've presented several different recipes for Cinnamon Buns. User comment posted 9/25/12 *not* referring to recipe on this page. TMSS Guest Seth Greenberg's "Mini Sticky Bun" recipe is different (bread flour & AP flour): http://ow.ly/OkYth.
      • qtee64
        15 JUN, 2015
        Thank you ever so much for clarifying any confusion......I understand. I cannot wait to try this recipe and, needed confirmation - I am using "6 Cups" of flour! ;) I will let you know how they turn out (I'm excited and a little nervous at the same time) Thanks again & have an Awesome rest of the week!
  • emilycostello
    3 APR, 2015
    I have made these rolls for Easter for the past three years. I do not own a 7-ounce capacity muffin pan. The first time I made these, I used a regular sized muffin pan. I would recommend against that. They tasted great but were not very pretty. I've used a 9"x13" pan since then, and they are delicious and uniformly beautiful. Instead of placing the corn syrup and pecans in the muffin cups, I just lay it all on the bottom of the large pan and place the rolls tightly on top. Wonderful recipe!
    Reply
  • Leyla Ezer Erman
    25 SEP, 2012
    I watched her doing this on TV prg. She didn't use 6 cups of flour. She used 1 cup bread flour and 1 1/3 of regular flour. So I am going to try it today and give you an input.
    Reply
  • Aniatass
    7 AUG, 2011
    I have attempted this recipe some time ago, but it didn't work :( 6 cups of flour seems to be way too much, especially if the only wet ingredients you add are the yeast mixture and 4 eggs. My KitchenAid worked really hard to mix it up and I ended up turning it off to prevent the engine from exploding ;) I did not give up on the sticky buns, though - the recipe featured on Martha Bakes worked great (search for separate recipes for Yeast Dough and Sticky Buns from East End Cookie Company). Yum!
    Reply
    • qtee64
      15 JUN, 2015
      Sorry Aniatass, I hope you don't take this the wrong way, but, yeast & 4 eggs are NOT the only "wet" ingredients. I see: 1 Cup (plus) Milk, 4 Lrg. Eggs, 1 lb. butter, 2 1/4 Cup corn syrup, and 1/2 Cup sour cream. You didn't mention all these other wet ingredients.......THIS (listing) would in fact pair better w/6 Cups of flour. I hope this helps. Maybe you were looking at a different recipe?
    • qtee64
      15 JUN, 2015
      Thank you - I will check it out on "Martha Bakes" as well. All that work & time, I want to make "Blue Ribbon" (thee best) sticky buns! :)
  • let314
    20 APR, 2011
    Got a question. Do I need 2 pks of yeast AND 1 tablespoon and 1 teaspoon? Or does 2 pks equal 1 table. + 1 teas? Want to try these for Easter.
    Reply
  • kutest
    12 JAN, 2011
    You need to roll these very tight. Mine were too large to fit in the pan when I sliced them. I made therefor my son and his buddies in Dec. I only made half of them and froze the other half wrapped in parchment and put in a ziplock bag. I took these out in Jan. Defrosted in the fridge overnight and they baked up beautifully the next morning. Well worth the work.
    Reply
  • kutest
    12 JAN, 2011
    You need to roll these very tight. Mine were too large to fit in the pan when I sliced them. I made therefor my son and his buddies in Dec. I only made half of them and froze the other half wrapped in parchment and put in a ziplock bag. I took these out in Jan. Defrosted in the fridge overnight and they baked up beautifully the next morning. Well worth the work.
    Reply
  • kutest
    11 DEC, 2010
    Very yummy! Made 24 not 12 like the recipe says. Make sure to roll the dough tightly or they won't fit in the cups. Also don't take the dough out of the fridge too early or it will get too soft. Lots of work but worth it.
    Reply
  • 10KLady
    1 DEC, 2010
    Hi All I just found this receip and want to try it for Christmas but lack time. if I prepare ahead of time, can I freeze
    Reply
  • 10KLady
    1 DEC, 2010
    Hi All I just found this receip and want to try it for Christmas but lack time. if I prepare ahead of time, can I freeze
    Reply

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