These are the stickiest, most delicious, buns. We usually don’t offer yeast bread baked goods, but this one is too wonderful to be left out of our repertoire. This recipe starts with a beautiful, buttery brioche dough. The artisan dough itself take one hour of hands-on preparation before it can begin to rise. After an overnight rest and rise period, the sticky buns begin. The dough is covered in brown sugar, cinnamon and pecans, rolled and cut into eight large buns, and left to rise in a buttery, honey cream sauce swimming with more pecans. All total, 1 1/4 pounds of butter is baked into these buns. Baked to perfection, these buns can be served warm, room temperature, or slightly reheated in a 350 degree oven for about six minutes. A few seconds in the microwave will bring them to perfection too. These eight buns fill a quarter sheet cake pan (13 x 9).
These buns are sweet, but not overly sweet. They are more a celebration of the beautiful brioche bread and the sticky, buttery sauce. If you would like them sweeter, just let us know and we can adjust the recipe.
Coming soon, a blog post on the process of making these glorious buns.
8 Extra Large Sticky Buns (The plate in the picture is 7 1/2 inches square!)