Comments on: Caramel Pecan Sticky Buns

By: KJ Donner

KJ Donner — Fri, 06 Mar 2020 23:00:47 +0000

I’m trying to replicate the Chelsea Rings from Junkins Bakery in Bobcaygeon, Canada. This recipe appears to be the closest (without the pecans). I just made them and they’re delicious but they are slightly burnt at 375 degrees for 15 minutes. Would I be better off at 350 degrees for 15 minutes, or 375 degrees for 10 minutes? Normally, I have to add a couple of minutes to baked goods. Thanks.

By: Betty Ripley

Betty Ripley — Fri, 11 Oct 2019 15:09:51 +0000

I am making these for the second time! They came out absolutely delicious the first time! Now I’m going to share them with dinner guests. I made the dough in my bread machine. What could be easier than that! Thanks for a great recipe! I will definitely make these a lot! I found the recipe on Pinterest.

By: Chandelle King

Chandelle King — Wed, 09 Jan 2019 12:18:31 +0000

Have you ever used any kind of egg substitute? What would you recommend?

By: Mallory

Mallory — Sat, 03 Nov 2018 02:39:10 +0000

In reply to Debbie Austin. I'm glad you love them.

By: Debbie Austin

Debbie Austin — Fri, 02 Nov 2018 14:50:57 +0000

These are SO good! I usually make a double batch, cook one pan & freeze the other. When we want to bake the frozen ones, I put them in the fridge the day before and cook them the next morning, as directed. My whole extended family loves them, they are so tender and sweet! Thank you for the recipe.

By: Mallory

Mallory — Tue, 05 Sep 2017 00:40:04 +0000

In reply to Chandelle King. I've never tried it, but I think you could let them rise overnight in the fridge. They may need to warm up and finish rising the next morning. Let us know if you try it.

By: Chandelle King

Chandelle King — Mon, 04 Sep 2017 19:20:30 +0000

Can I make these ahead of time (doing everything short of baking them) and let them sit, in the pan, overnight in the fridge?

By: angua

angua — Mon, 02 Jan 2017 10:08:42 +0000

Recipe look delicious, I wonder if I can use maple instead corn syrup since I love maple& pecans taste combo ?

By: Mallory

Mallory — Sun, 25 Sep 2016 21:15:45 +0000

In reply to Cheryl. A yeast proofing step is pretty standard in most yeast bread recipes. Could the liquid have been to hot and killed off the yeast? That's the most common mistake I think people make.

By: Cheryl

Cheryl — Sun, 25 Sep 2016 15:51:04 +0000

Recipe looks delicious. I attempted to make these rolls today but for some strange reason the yeast did not proof properly and the dough did not rise. I am wondering if because there was not an addition of sugar to the yeast/milk mixture until later? Not sure, the yeast was fresh and I am fairly experienced. Any thoughts??