Joanne Chang's Sticky Buns

Total Time
1hr 5mins
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

Ingredients Nutrition

Directions

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

Reviews

(1)
Most Helpful

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.

Don't Call Me Martha March 17, 2008

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