Prep 20 mins
Cook 45 mins
This recipe is from: Throwdown with Bobby Flay on the FoodNetwork Show. Inactive Prep Time: 3 hours 10 minutes
- 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
- 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.
- 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.
I saw the "throw down" on TV and wanted to try her version. It looked delicious. I have never seen brioche dough sold anywhere. I made an egg bread type dough and otherwise, followed the directions If it was just me eating these I would give it a lower rating, but my kids thought they were OK. I found them to be too sweet and that is not something I say very often. If you enjoy eating brown sugar directly from the package, you may also enjoy these. The sugar was all I could taste. I got at least 18 big rolls out of this and there was still too much goo. It just seemed like a big waste of ingredients and with things like honey and cream, homemade dough and cinnamon involved, I would like it to have some of those flavors as well. I would normally wait to write a review when I have some suggestion to make it better, but I'm not going to make this again. Sorry.