Joanne Chang's Sticky Buns Recipe #237758
This recipe is from: Throwdown with Bobby Flay on the FoodNetwork Show. Inactive Prep Time: 3 hours 10 minutes
by marisk
1¼ hours | 20 min prep
SERVES 6
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
- 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.
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5 stars