This is not the first time I have fallen for the cover photo on SBS Feast magazine and cooked the recipe.
So this month was sticky buns, and they are certainly something special.
And if you are unable to buy your own copy of Feast this month they have the recipe posted on their website.
It involves preparing a dough, a very indulgent dough made of butter, eggs and sugar. The dough is left to rise and then rolled out and topped with the butter, cinnamon, sugar, pecan deliciousness.
Then roll, cut and place in a dish that you have already poured freshly made caramel and toasted pecans into.....yes that is what makes these amazing.
Once again allow the dough to rise and then bake.
They are briefly cooled before you spoon over the caramel you have saved and warmed for just this moment.
Let cool a little bit longer (mine was about 20 minutes) and then drizzle with icing and sprinkle over more toasted pecans.
I may have got a little carried away but you can almost see the scrolls!
We shared them with friends, still warm, out of the dish. The beautifully soft warm bread smothered with sticky caramel and crunchy pecans.....
And yes they were very well received, 'heavenly' may have been mentioned!