Flour's Sticky Sticky Buns

Remember yesterday when I told you I'd be back to share the most sinful dessert in the world?  Well, it's time.

But first, I have a few questions.  Do you have a major sweet tooth?  Do you like self induced sugar comas?  Do you want to knock the socks off of your guests?  Do you have a tall glass of milk handy to wash these babies down with?

If you answered YES to any of the above get ready for some major swooning, plenty of instructions, and way too many pictures.

Ever since I started baking out of the Flour bakery cookbook people have been telling me that the Sticky Sticky Buns from Flour are their absolute favorite.  Having never indulged while at the bakery I decided it was time to see what these things were all about.  Now that I have tried them I can sum the Sticky Bun frenzy up in about three words.... 1)sugar 2)butter 3)ooey-gooey-heaven

Sold?

Let's get started.  And remember, these take a little while so make sure to plan ahead!

First, you have to make a basic brioche dough.  It's simple and also comes from the Flour cookbook.  Keep this recipe handy because I might have another recipe up my sleeve that will call for it.

Click {here} for the basic brioche dough recipe.

After you have reached step 5 in the basic brioche recipe you can continue on to the Sticky Sticky Buns.

-Sticky Sticky Buns Recipe from Flour Cookbook-

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

{Printable Recipe}

Ingredients:
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.)

Directions:

1. 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!)
2. 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.
3. 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.
4. 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.)
5. 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.
6. Position a rack in the center of the oven, and preheat to 350°.
7. 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.
8. 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.