Joanne Chang's Sticky Buns

Ingredients

DOUGH

• 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

GOO

• 1/2 lb butter
• 15 ounces brown sugar
• 5 ounces honey
• 1/2 cup cream
• 1/2 cup water

Directions

1. 1

   DOUGH:.

2. 2

   On a floured work surface, roll out the brioche dough into a rectangle that is approximately 1/4-inch thick.

3. 3

   Combine the brown sugar, cinnamon, and pecans and sprinkle evenly on the brioche.

4. 4

   Roll up the brioche jelly roll-style and slice the roll into buns about 1-inch thick.

5. 5

   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.

6. 6

   Cover and allow to rise for 2 to 3 hours in a warm place.

7. 7

   Preheat oven to 350 degrees F.

8. 8

   Place buns in the oven and bake until golden brown, about 45 minutes.

9. 9

   Let cool for 10 minutes and then invert onto a serving platter.

10. 10

    GOO:.

11. 11

    In a saucepan over medium heat, melt together the butter and brown sugar.

12. 12

    Remove from heat, let cool, and whisk in the honey, cream, and water.

13. 13

    Set aside.