Comments on: The Best One-Hour Cinnamon Pecan Sticky Buns

By: thedomesticrebel

thedomesticrebel — Wed, 25 Nov 2020 22:11:26 +0000

In reply to Ann. Hi Ann, of course! Just be mindful of adding any salt to the recipe.

By: Ann

Ann — Wed, 25 Nov 2020 19:12:23 +0000

Want to make but I don’t have unsalted butter . Can I use regular salted?

By: Georgina

Georgina — Mon, 25 Feb 2019 02:03:13 +0000

I just made these today and they were wonderful! Yummy, soft and not overly sweet! We all loved them. I did let it rise longer than stated other than that I followed everything. Thanks for sharing your recipe

By: thedomesticrebel

thedomesticrebel — Thu, 19 Oct 2017 16:03:49 +0000

In reply to Sheila. Hm, perhaps the area where the rolls were set to rise wasn't warm enough? I like putting the rising rolls on the top of my preheating oven so that residual heat circulates around the pan. A drafty kitchen could also contribute to the rolls not rising as well.

By: Sheila

Sheila — Wed, 18 Oct 2017 16:24:08 +0000

I made these rolls and they look and smell great. But they didn’t rise. I even used new yeast. Any pointers?

By: Cheryl

Cheryl — Sat, 15 Apr 2017 01:30:29 +0000

In reply to Sandy.

Never follow the directions when ti says to let any dough rise for 30 minutes or 60 minutes. There are too many variables in everyone’s homes. Just let it rise until double. Period. It could be 45 minutes, it could be 2 hours. But always follow the rule of thumb of let it rise until doubled. And not allowing to let it rise, will give you the exact outcome you experienced. Also, in answer to your question about the corn syrup, always use light corn syrup unless otherwise specifically stated in the recipe to use dark. And yes, the sauce should be cooked to be a bit thick and syrup like. Not too long or too thick, or it’ll become hard and brittle like a lollipop.
Oh, and another thing, make sure your yeast is fresh. And make sure the liquid you add to it, is not too hot or cold. If it’s too hot, it’ll cook the yeast and it won’t rise. If it’s too cold, it won’t activate the yeast and it won’t rise. The perfect temp is 105-110. I find 110 to be perfect. So, for that, you’ll need a thermometer. So, when you melt the butter and milk, check the temperature.
Hope this helps you out.

By: thedomesticrebel

thedomesticrebel — Wed, 27 Jul 2016 01:28:27 +0000

In reply to Sandy. Sandy, so sorry you had issues with the recipe! I will make a notation in the recipe that some folks may need to allow the dough to rise longer.

By: Sandy

Sandy — Wed, 27 Jul 2016 01:25:04 +0000

I made this recipe and I guess 25 minutes is not enough time for the dough to rise. When mine were done cooking and had cooled off some, the dough was hard and not light and fluffy. Tasted awful. I know now that they did not rise enough. There is also not any mention of when to add the salt to the recipe. Lastly, the recipe calls for corn syrup—light or dark? I used light because that is what I had on hand. My sauce was a bit runny, so should I have cooked it a little longer? Thanks.

By: thedomesticrebel

thedomesticrebel — Sun, 26 Jun 2016 02:45:02 +0000

In reply to Heather. Heather, that's awesome!! <3

By: Heather

Heather — Sun, 26 Jun 2016 02:03:08 +0000

In reply to thedomesticrebel. I just want to say that I did make them the night before and then pull them out of the fridge the next morning. I proof them where you leave a pan of boiling water at the bottom of the stove in the preheated oven and let them race for about 40 minutes and then cut them. They were delicious. I'm actually making them again a week later!!!!!!