I wanted to make a nice breakfast for Saturday morning with the in-laws visiting. I had the other half of the brioche I made for this TWD recipe in the freezer, so I decided to use it. I found a recipe in Baking: From My Home to Yours that called for half a recipe of brioche, Pecan Honey Sticky Buns, that sounded wonderful. My husband and I love honey, so this was it. When I made my glaze, I over-cooked it a bit, so it became more of a pecan-honey crunch, with a littly syrup. I actually really liked the crunch more than a sticky syrup, so I was happy with my mistake. It reminded me of the cinnamon-crunch bagels at Panera.
Pecan Honey Sticky Buns
For the Glaze: (I halved this)
1 cup packed light brown sugar
1 stick butter
1/4 cup honey
1 1/2 cups pecans
For the Fillings:
1/4 cup sugar
3 tbsp. brown sugar
1 tbsp. cinnamon
3 tbsp. butter at room temp.
For the buns:
1/2 recipe for Golden Brioche Loaves
Putter a 9x13 pan (I used an 8" round).
Make the glaze: In a saucepan, bring brown sugar, honey, and butter to a boil over medium-low heat. Pour into the pan, sprinkle the pecans over the glaze.
Make the filling: Mix the sugars and cinnamon in a bowl.
Shape the buns: Roll the dough into a 16" square. Spread the butter over the dough, sprinkle the cinnamon-sugars over top. Roll into a cylinder, keeping tight. Cut into 1 inch rolls. Fit in the pan. Let the rolls sit for 1 hour and 45 minutes, until puffy, soft, and doubled in volume.
Preheat the oven to 275 degrees.
Bake for 30 minutes. The glaze will be bubbling up into the buns. Invert the pan over a plate and remove the sticky buns right away or they won't come out.
(I made the buns the night before and put in the fridge, made the glaze in the morning and baked off right away)