Comments on: Old Fashioned Pecan Sticky Buns Recipe

By: Melissa Griffiths

Melissa Griffiths — Wed, 11 Feb 2026 19:14:01 +0000

In reply to Anonymous. I wouldn't leave them longer than 12 hours and you'll just want to let them come to room temp before baking.

By: Anonymous

Anonymous — Wed, 11 Feb 2026 14:15:12 +0000

If I leave them in the fridge over night do I then have to leave them out again to rise?? Also how long can I leave them in the fridge??

By: Alli

Alli — Mon, 12 Dec 2022 19:30:46 +0000

In reply to Tina bassett. Yes, that is correct.

By: Tina bassett

Tina bassett — Sun, 11 Dec 2022 14:39:09 +0000

To be sure I understand correctly, I can make them, refrigerate overnight, and then bake the next morning, right?

By: Alli

Alli — Mon, 22 Nov 2021 18:03:20 +0000

In reply to Anonymous. So happy to hear that!

By: Anonymous

Anonymous — Sun, 21 Nov 2021 03:58:28 +0000

Just made these they smell fantastic!!!!

By: Alli

Alli — Fri, 12 Nov 2021 17:31:17 +0000

In reply to Sharon.Anderson. Hi Sharon! I use instant yeast which doesn't need to be bloomed like active dry yeast. I've added a note to the recipe card with further clarification. I hope that helps! For even more details on yeast, you can read this post about Different Types of Baker's Yeast.

By: Sharon.Anderson

Sharon.Anderson — Fri, 12 Nov 2021 02:09:38 +0000

I don’t have a lot of experience doing breads but I’ve never seen a recipe that doesn’t require proofing the yeast either within the flour/dry ingredients or in the liquid added to flour mixture. How does that work? Thank you for your help and understanding 🦋