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1/3 Photos of Pecan Sticky Buns
This recipe was in the December 2008 issue of Good Housekeeping magazine, and I just had to try it out... I made some changes, but I'm posting the recipe as it appeared in the magazine. I used brownulated light brown sugar instead of the dark brown sugar; margarine instead of butter; peanuts instead of pecans, and probably less than 3/4 cup, though I didn't measure; and soy milk plus vinegar in place of the buttermilk. Personally, I found the dough VERY sticky and difficult to work with, and if I hadn't kneaded it on a piece of foil paper, I would never have been able to roll it up at all. I'd suggest either adding some flour or cutting back a bit on the liquid. I only got seven buns, but that could have something to do with the difficulty I was having with the dough.
Units: US | Metric
Serving Size: 1 (138 g)
Servings Per Recipe: 8