Comments on: A Sweet Fast Track to Power and Charisma

By: hassan

hassan — Wed, 02 Feb 2011 08:04:13 +0000

Thanks to take the information about this .i see many sites to take the information about this but your site is best of all. I see many sites to collect the information about this but I like your post and your site .you provide good information for me .and again thanks .keep it up .your information is very help full for me .i hope you provide more information about this .i am waiting your reply .please reply me as soon as possible.World Entertainment bengali songs

By: Sharlene

Sharlene — Wed, 26 Jan 2011 20:24:21 +0000

Susan, thank you for the lovely recipe. I was just switching the pans after the first 12 minutes when I noticed that the sticky bun smear was baking into a sheet of nutty brittle. I suppose placing the baking sheet directly onto the (newly purchased Fibrament) baking stone had something to do with it?:) I placed an upside down baking sheet right on top of the baking stone, so the sticky buns won’t be baking directly on the stone…but too late. It’s still delicious! Kids love the sticky buns, and we love the sticky buns-even though the sugar hardened up to be like a brittle. First time making this and love it. What did I do wrong? Temp too high?

By: Cheap Digital Scales

Cheap Digital Scales — Wed, 03 Feb 2010 16:45:29 +0000

My grandmother used to make me sticky buns every Saturday morning growing up. They hold a very special place in my heart– and these look very similar to hers. I can’t wait to try this recipe.
-Sylvia

By: Ian

Ian — Fri, 23 Oct 2009 05:21:05 +0000

Hi. Im not able to get osmotolerant yeast here in NZ. The buns i made were good but not quite the same. Would you recommend doubling the yeast content to compensate, many thanks Ian

By: Arlette

Arlette — Tue, 28 Apr 2009 16:26:13 +0000

Hello Susan

I just made three recipes of the above using Peter’s Brioche recipe for Cinnamon Buns.

By: javapot

javapot — Thu, 23 Oct 2008 04:10:19 +0000

You know Susan, I’m a big fan of your blog. Tks for sharing this recipe. They came out great and only with true will power did we stop ourselves from finishing them in one sitting!!

By: Kevin

Kevin — Sun, 19 Oct 2008 12:34:38 +0000

Those buns look so good!

By: Maggie

Maggie — Thu, 16 Oct 2008 16:57:00 +0000

These look fantastic! As a kid I would pass up the donuts and get sticky buns instead. I’ve struggled a little with finding a really tender dairy-free dough since alternative milks don’t tenderize like cow’s milk. I like that your dough uses some cake flour and has the richness of eggs as well. I’m going to give it a try soon with soy milk powder and see how it works. I bet I could get a whole lot of socks picked up with these, thanks!

By: Jude

Jude — Wed, 15 Oct 2008 06:47:00 +0000

I’m gonna have to go with your advice instead of Mr Carnegie’s. I never thought that any phrase with “smear” on it would sound insanely appetizing.

By: Susan

Susan — Wed, 15 Oct 2008 04:12:51 +0000

Hey everyone, thanks so much for your comments!

Gena Lora, I buy SAF Gold from King Arthur Flour, there’s a link above in the post. I have never seen it in stores.