Makes: 8 buns Prep Time: 45 minutes Rise Time: 2 hours Bake Time: 35-45 minutes Cool Time: 20-30 minutes Total Time: 4 hours
for the goo-
- 3/4 cup unsalted butter
- 1 1/2 cups packed light brown sugar
- 1/3 cup honey
- 1/3 cup heavy cream
- 1/3 cup water
- 1/4 teaspoon salt
for the rolls-
- 1/2 batch Basic Brioche Dough
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/8 teaspoon cinnamon
- 1 cup pecan halves, toasted and chopped
(To toast the pecans spread in an even layer on a baking sheet, bake for 7-8 minutes.)
- To make the goo melt butter in a medium saucepan over medium heat.
Whisk in the brown sugar until it dissolves. Remove from heat and whisk
in the honey, cream, water, and salt. Let cool for 30 minutes, or
until cooled to room temperature. (This can be made up to 2 weeks in
advance and stored in an airtight container in the refrigerator!)
- On a floured work surface, roll out the dough (from the brioche
recipe given above!) into a rectangle about 16 by 12 inches and 1/4 inch
thick. Position the rectangle so a short side is facing you.
- In a small bowl, stir together the brown sugar, granulated sugar,
cinnamon, and half of the pecans. Sprinkle this mixture evenly over the
entire surface of the dough. Starting from the short side farthest
from you and working your way down, roll up the rectangle just like a
normal cinnamon roll.
- Cut the roll into 8 equal pieces, each about 1 1/2 inches wide. (At
this point the buns can be tightly wrapped in plastic wrap and frozen
for up to 1 week. When ready to bake, thaw them, still wrapped, in the
refrigerator overnight or at room temperature for 2-3 hours and then
proceed as directed.)
- Pour the goo into a 9x13 inch baking dish. Sprinkle the remaining
pecans evenly over the surface. Place the buns, cut side down and
evenly spaced in the baking dish. Cover with plastic wrap and place in a
warm spot to proof for 2 hours. Or until the dough is puffy and the
buns are touching.
- Position a rack in the center of the oven, and preheat to 350°.
- Bake for 35-45 minutes or until golden brown. Let cool in the dish
on a wire rack for 20-30 minutes. One at a time, invert the buns onto a
serving platter, and spoon the extra goo and pecans from the bottom of
the dish on top.
- Best served immediately or within 4 hours of baking. The buns can
be stored in an airtight container at room temperature for up to 1 day
and then warmed in a 325° oven for 6-8 minutes before serving.