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• 
  Posted Sunday, September 4, 2011, at 9:20 am by cakepro:

  This is an excellent recipe for sticky buns and Joanne is a marvelous person to share her recipe and expertise! The recipe was straightforward and very easy to follow. Beginners need not be intimidated! I made these sticky buns two ways: the first time, I followed her recipe exactly. I rolled the dough out to a 20" x 10" rectangle and cut 6 buns about 3" thick. After rising and baking, they completely filled a 9x13x3" pan and were enormous! Beautiful stuff! The goo tasted very light and like honey, so on my second batch, I made a basic caramel goo: 1 cup butter, 2 cups light brown sugar, 4 Tbsp corn syrup, and 1/2 cup of heavy cream stirred in after the mixture had gently boiled for a few minutes. I made the goo directly in my 9x13x3" aluminum cake pan over 1 stove burner - no need to dirty an extra pot. I also rolled the dough out thinner, to about a 22 x 15" rectangle, so I got more lovely spirals and I cut them about 2" thick. This produced 11 sticky buns that were more of a single serving rather than the larger buns that could feed a small family. For both batches, I also increased the cinnamon used in the sticky bun filling from 1/8 tsp to about 3 Tbsp so this made them taste more like cinnamon buns rather than sticky buns. MANY thanks to Joanne for sharing this recipe!
• Posted Sunday, April 10, 2011, at 1:02 pm by rauscha:

  Max - I didn't seem to have any trouble with the dough when I kept my kitchenaid on its lowest setting. If I started to turn up the speed though, it got unhappy. My dough also made 8 buns really well - and was totally delicious!
• Posted Wednesday, March 16, 2011, at 2:57 pm by Max Hansen:

  Not a great recipe at all. If you put all the ingredients into the mixing bowl as suggested you will have a very stiff dough, too stuff for my Kitchenaid mixer. Instead start with about 1/2 of the flour until you get a dough that resembles a dough. Add the butter and then slowly add the remaining flour 1/4 c at a time until you get a soft sticky dough. Allow to rise in the recipe. When rolling out this recipe, REMEMBER THAT IS MAKES JUST 6 BUNS!!!!. Do not roll it out more than 7 - 8 inches wide and very long. A small baking pan is required so the Goo fills the pan. Now it works so much better but more work needs to be done. When I make it again I will check back and let you know
• Posted Monday, February 16, 2009, at 9:27 pm by Jessie Zubatkin:

  I am in love with these buns. Big fan of the "goo."