Sticky Buns with Pecans
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Appears in Cook's Illustrated September/October 2004, America's Test Kitchen TV
These bakery favorites are often too sweet, too big, too rich, and just too much.
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WHY THIS RECIPE WORKS
In developing our sticky buns recipe, we tested a series of ingredient tests 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 thr...