JOANNE CHANG'S STICKY BUNS

Joanne Chang's Sticky Buns image

Provided by marisk

Categories Breads

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

Previous Next

brioche bread, dough store-bought
1 cup brown sugar (not packed, original calls for 2 cups)
1 teaspoon ground cinnamon
1 cup pecans, toasted and chopped
1/2 lb butter
15 ounces brown sugar
5 ounces honey
1/2 cup cream
1/2 cup water

Steps:

DOUGH:.
On a floured work surface, roll out the brioche dough into a rectangle that is approximately 1/4-inch thick.
Combine the brown sugar, cinnamon, and pecans and sprinkle evenly on the brioche.
Roll up the brioche jelly roll-style and slice the roll into buns about 1-inch thick.
Spread the Goo on the bottom of a roasting pan and place buns evenly spaced in the pan. She sprinkled additional chopped pecans on the goo before placing the dough on the it.
Cover and allow to rise for 2 to 3 hours in a warm place.
Preheat oven to 350 degrees F.
Place buns in the oven and bake until golden brown, about 45 minutes.
Let cool for 10 minutes and then invert onto a serving platter.
GOO:.
In a saucepan over medium heat, melt together the butter and brown sugar.
Remove from heat, let cool, and whisk in the honey, cream, and water.
Set aside.