Joanne Chang’s Sticky Buns

Preparation time: 2-3 hours Cooking time: 45 minutes Serves: 12-14 rolls



  • 1 recipe Brioche dough, recipe follows
  • 2 cups brown sugar
  • 1 teaspoon ground cinnamon
  • 1 cup pecans, toasted and chopped
  • Goo, recipe follows


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. 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.

Serve with Cafe au Lait.

Brioche Dough: 2 1/2 cups high-gluten flour 2 1/2 cups all-purpose flour 1-ounce yeast 1/3 cup plus 2 tablespoons sugar 1 tablespoon salt 1/2 cup ice water 5 eggs 11 ounces butter, softened

In a large bowl of a stand mixer, combine all the ingredients, except the butter and beat on low with dough hook for 10 minutes.

Add the softened butter and knead for another 20 minutes until dough slaps on the side of the bowl.

Place in a container and cover well.

Proof in refrigerator for at least 6 hours.

Shape, cover, proof for several hours at warm room temperature.

Preheat oven to 350 degrees F.

Egg wash and bake in preheated oven for 15 to 20 minutes, until golden brown.

Goo: 1/2 pound butter 15 ounces brown sugar 5 ounces honey 1/2 cup cream 1/2 cup water

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.

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