Sticky Buns with Pecans for Freezing

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Appears in Cook's Illustrated May/June 2007

These bakery favorites are often too sweet, too big, too rich, and just too much.

SERVES Makes twelve 3 1/2-inch buns

TIME 2¾ hours, plus 3½ to 4 hours rising

Sticky Buns with Pecans for Freezing

WHY THIS RECIPE WORKS

In developing our sticky buns recipe, we tested a series of ingredients and settled on a buttermilk base that left the buns' flavor and texture rich but not heavy and the crumb tender and light. Six tablespoons of melted butter and three eg...

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