This Pecan Sticky Bun recipe is one of the most insanely delicious things that I have ever made in my entire life. Those are some serious words, I do not take them lightly. I had half of a batch of my No Knead Challah Dough leftover and usually,I would make cinnamon rolls with them. Cinnamon rolls are the one thing all of my children love, the one thing that they all agree on as a treat. I saw the recipe for Flour’s Sticky Buns on the Food Network and instead of using brioche like they do, I used my challah dough. Sometimes I get an idea in my head for a recipe and think that it is going to be good and turn out, this exceeded any expectation that I ever had. Joanne Chang, the owner of Flour in Boston, starts by making what she calls “the goo”. It is a mixture of butter, brown sugar, honey, cream, water and salt. It makes the best “sticky” in the world. The rolls are tender, the pecans add just enough crunch, and truly there is nothing better.
If you are in the market for a Christmas morning breakfast idea, I cannot think of a better way to celebrate Christmas than this.
3/4 cup butter
1 1/2 cups light brown sugar
1/3 cup honey
1/3 cup heavy cream
1/3 cup water
1/4 teaspoon salt
For the sticky buns:
1/2 batch No Knead Challah Dough
1/4 cup light brown sugar
1/4 cup sugar
1 cup toasted pecan halves (I leave half whole, and chop the other half)
Let the buns cool in the pan for 20 minutes. Do not rush this step, if the goo does not cool a bit, the goo will run all over the place. Place a platter on top of the baking dish and quickly and carefully flip it over.