Flour's Famous Sticky Buns

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I made Bobby's dough, and used Joanne's "goo" recipe and the buns were delicious. Everyone in my family loved them. I had the real sticky sticky buns last weekend in Boston, and the goo tasted almost identical. Bobby's buns were very good as well, I didn't know what to expect but they were very good. The recipe as a whole was pretty lengthy but not too hard to follow as long as you are prepared to wait. I cut out some of the butter that Bobby spread on his dough before rolling, and instead of just his sugar/cinnamon mix, I used a sugar/brown sugar/cinnamon mix, and liked the results quite a bit. Will defiantly have to make these again!

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This recipe of Sticky Buns is probably the best I've ever made/had. The key to making this recipe really good is to use the frozen dough like the recipe originally had before it was modified (Joanne Chang mentioned it in the episode. The best dough I found was actually a cinnamon chip frozen roll dough. Using that dough with Joanne's sticky buns is where the money is at!!!

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It wasnt to bad minus the wait time. i will agree with many of the other comments concerning the errors in the recipe. the nearly 3 sticks of butter was some what concerning, i didnt think it would mix in but it did. I could not find the cake yeast so used fast rising( mix in with dry, not wet ingredients. i let it rise in the fridge for about 4 hrs then after forming the buns let them rise again for 40min on the warm stove top.and baked for 15min at 350. Im not a sweets fan so i cut the sugar in half for the goo (still found it abit too sweet, left out the water and used half and halif milk. i found it wasnt so gooey, but was sticky and did not compromise the croissant like texture of the bun.

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I couldn't wait to try this recipe since I seen it aired. Being a experienced baker and reading what Joanne herself commented about the corrections to the recipe, I didn't think I would be as dissappionted as I was. The dough didn't rise as high as my preference. And even cooking butter/sugar to make more of a thicker caramel still made the buns soggy while they were rising. And I wasted all that money/time, when MY recipe is 10 times better. Please if you have a recipe you're happy with, if it's not broke - don't fix it.

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Sharon, the 1.5 packets of Dry Yeast (3/8 ounce can be moistened in advance with about 2 TBS of water. Let the mixture sit for about an hour to get it fully thick like yogurt. In the mixing bowl of a mixer, put in the yeast, water and eggs first. In a separate bowl, mix the dry goods (fours, sugar, salt. A whisk works well to mix the dry. Using dough hooks, Add the dry mixture to the wet mixing bowl in 3-4 batches allowing it to thicken and mix before adding the next batch. Add the room temp butter and let this mixture go until is fully mixed and it appears like bread dough. Wrap in plastic wrap and toss in the fridge for at least 6 hours. Overnight would be fine.

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I saw the throwdown episode and HAD to try these! It was not the easiest to make, but they are completely worth the time and effort!!! I'm a novice in the kitchen and using Joanne's tips they came out perfect! I'll be making these over and over!

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This is my 2nd attempt. 1st one I had to throw away - I could never get the butter mixed in and I had patches of dry flour.

Do I just toss in the 1 1/2 pkt active dry yeast? How sticky is the dough suppose to be before you put it in the fridge?

I so want to have these sticky buns!

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I've been emailing the food network website for the last few weeks to get this recipe changed. There are a few clarifications and typos in the recipe that will affect the success of the recipe. Apologies to those who didn't have a good experience, hopefully these comments will clear things up! First the recipe makes 15-18 buns, not 6 as written. Second it is cake yeast in the recipe, not active dry yeast (if using packets of yeast use about 1.5 packets. Third in the brioche recipe omit the instructions to "Heat oven to 350" and "Shape and proof and bake the brioche" - this is to make a brioche loaf. You want to take the dough which has rested for at least 6 hours in the fridge and then proceed with the rest of the recipe from the beginning where you roll it out, sprinkle it with stuff, and roll it up. I hope these pointers help!! Joanne Chang

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I made the sticky buns and they were not what I had expected. The Brioche dough was very heavy and dense, not light and airy. The buns looked good - almost picture perfect. But the taste just isn't there - not something that you really want to savor or even have seconds. I may end up using these 10 giant left-over buns for a bread pudding.

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I just made this recipe. efore I did so, I read most of the reviews, so I was prepared for some difficulty. Mine turned out WONDEFUL! For the yeast - use the refrigerated yeast. It is typically sold in 2 oz. packages, so cut it in half. Just throw it in the recipe, no need to melt it first. Since it was very humid when I made them, I used extra flour. Just a few pinches until it was workable. I kneaded the dough by had. It was tough, but I called my mom over to help. We took turns holding the bowl and kneading the dough. I refrigerated mine overnight (mostly because I was too tired after kneading to do the rest later in the day. For the Goo, mixed the butter and brown sugar until it bubbled wildly. Then I let it cool. I used 1/4 cup whipping cream and 1/4 cup milk. It worked great. the buns are very gooey. I also added the pecans in to the rolls as well as the goo, which is something that the recipe leaves out. Make sure the oven is preheated thooughly. Since I had so many rolls, I had to make the goo twice. do not skimp on the goo. Both metal and glass work well. I liked the metal better myself. After you flip them over out of the pan, I took a rubber scraper and scraped up any goo off of the wax paper and drizzled it back onto thbuns. Mine look like they should be on Food TV! Good LUCK!! they are REALLY sweet... but worth it if you want to show off to your mother in law (as I did!