Flour's Famous Sticky Buns

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My family and I have found the sticky buns we have been looking for years. After moving from New Jersey to numerous places around the world (military. I found it impossible to find REAL Sticky Buns. They do not have the bakery's I was accustomed to, so with my love for cooking and baking I went on a search for the perfect one. Making the dough was a bit time consuming but I am used to making recipes with some degree of difficulty. This was my first time making these and they will be coming a family staple, at times without the pecans. I know that I will look for variations to add and make my own. I thank you for sharing this recipe with everyone!! Very, very good.

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Thank you Joanne it was very good. I tweeked it a liitle to that of a family recipe and I must admit your Goo made our recipe really POP!

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Amazing!!!

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I have made this twice now, second time I adjusted the volume of goo and I replaced half of the honey with corn syrup. The taste is just like Chelsea buns I remember from my past. I also added a bit of vinegar to cut down on the sweetness.
Don McPhee

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i believe this is a great starter recipe. i love cinnamon and was shocked that a sticky bun recipe would only call for 1/8 teaspoon for the entire dessert so i modified it. i added 1 teaspoon of cinnamon to the dough (which i mixed and kneaded by hand and it wasn't very difficult, made it a full teaspoon in the filling, and nixed the cream and water from the goo replacing it with another teaspoon of cinnamon and a dash of vanilla. i used all the dough for the sticky buns and so doubled the goo and filling and baked it in a larger dish. my batch took less then 30 minutes to cook at 325 degrees and they came out absolutely amazing. i don't know if you've ever had the opportunity of tasting the cinnamon rolls they have at the california state fair made by county fair cinnamon rolls but with my modifications these sticky buns are very much like those. sticky, gooey, melt in your mouth, exploding with sweetness and cinnamon!

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This recipe almost killed my brand new 5 qt. Artisan KitchenAid mixer. Which resulted in my throwing the whole mess of brioche dough into the trash. A terrible disappointment.

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As usual, I did not have the time or ingredients last evening to follow the recipe to the letter, but here are my variations, which were gobbled up this Xmas morning!
I used fat free half and half in the goo. I used frozen bread loaves (2, defrosted, (one per round pan and only used the sugar mixture, with added cinnamon for the rolled up part. It takes some stretching to make the frozen bread dough into a rectangle, but it's attainable! I assembled it last evening, covered it with oiled plastic wrap and put it in the refrigerator overnite; got up this morning to let it rise in a warm place; baked it about 30 minutes (covering with foil after 10 minutes once it was browned. Yummy! I will try the 'real recipe' some other day, but this certainly was a yummy and quick short cut!

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I recently purchased a Kitchen Aid mixer and have been dying to put it to the test. I was slightly intimidated by this recipe as this was my first attempt at "big girl" baking. That is, baking something that did originate in a box. I followed the recipe to a T and While they are a bit time consuming, they came out amazing. They are ooey-gooey bundles of heaven. I made them for my work's Christmas food day and everyone LOVED!!! them. The only problem was, we were all too full to eat anything else. I can't wait to make them again for my family on Christmas morning. Thank you for the recipe.

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Made Bobby Flay's dough recipe and spread butter on it like he did, but made the goo and filling according to Joanne Change. Recipe came out amazing. I added 1 Tablespoon of cinnamon to my filling since another reviewer recommended more cinnamon. I think the recipe could of been made without the pecans. Joanne Chang's recipe seems to take a lot more time to let the dough rise, and I didn't have that much time. Bobby's dough recipe took appprox 5 1/2 hours which was long enough. Highly recommend the recipe.

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I made a healthier version! I substituted butter for Land O Lakes light butter and used 100% Splenda brown sugar with Splenda granules for baking. I'm sure I saved over a 1000 calories. They tasted so fabulous. I also used fresh pecans from Southern Missouri. Wow!