Caramel Pecan Sticky Buns with Cinnamon Swirls and Pecan Glaze Step-by-step instructions

Before you start

Gather everything before you start, because the rolls are sliced and arranged quickly and the glaze should be ready while the pan is still open. Set the oven to 350°F (175°C) and place a rack in the centre. Chill the caramel brioche block so it grates cleanly. Have the wooden cutting board, the chef's knife, the box grater and the round dark baking pan within reach.

Chop the walnuts and pecans and keep the whole pecan halves separate. Measure the butter, brown sugar, heavy cream and salt into the saucepan's reach so you can move from glaze to pan without pausing. A clean workspace makes the assembly smoother and keeps the brioche from drying out.

Instructions

Slice, grate and arrange

1. 1Slice the cinnamon brioche log
   Place the whole cinnamon brioche log on a wooden cutting board. Using a large chef's knife, slice it into 8 equal rolls. Scatter the chopped walnuts and chopped pecans around the rolls on the board so they are ready to use.
   Look for Rolls are even in height, with the cinnamon swirl visible on each cut face.
   Tip Use a sawing motion with a sharp knife so the soft brioche does not squash.
2. 2Grate the caramel brioche
   Chill the caramel brioche block briefly, then hold it over a box grater and grate it into fine golden crumbs. Set the crumbs aside to use as a topping. Wear gloves if you prefer to keep your hands clean while grating.
   Look for Fine golden crumbs pile up beneath the grater with no large chunks left.
   Tip A cold block grates more cleanly and produces finer crumbs.

At the end of this phase you should have 8 even rolls with visible cinnamon swirls, a small heap of fine golden crumbs from the caramel brioche, and chopped nuts scattered on the board. The rolls should sit snugly in the pan, cut-side up, with the whole pecan halves tucked between them. Check that the rolls are close together and that no large gaps remain. The brioche should feel soft but hold its shape when you lift a roll. If a roll is squashed or crumbling, set it aside and use the neatest pieces for the centre of the pan so the finished buns hold together.

Make and pour the caramel glaze

3. 3Arrange the rolls in the pan
   Set the sliced rolls cut-side up in a round dark baking pan. Tuck whole pecan halves and the chopped pecans around the rolls, filling the gaps so the nuts sit between them.
   Look for Rolls sit snugly with the cinnamon swirls facing up and nuts between them.
   Tip Keep the rolls close together so they rise and bake into one another.
4. 4Make the caramel glaze
   Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar, heavy cream and kosher salt. Bring to a gentle simmer, stirring, and cook for about 3 minutes until smooth and glossy.
   Look for The glaze is smooth, glossy and pourable, with no grainy sugar left.
   Tip Stir constantly once the cream goes in to prevent scorching on the bottom.
5. 5Pour the glaze over the rolls
   Slowly pour the warm caramel glaze over the arranged rolls, letting it soak into the spirals and run down between them. Sprinkle the reserved caramel brioche crumbs over the top so they absorb some of the glaze.
   Look for Glaze pools in the pan and soaks into the cinnamon spirals.
   Tip Pour in stages so the brioche absorbs the glaze instead of letting it pool.

At the end of this phase the caramel glaze should be smooth, glossy and pourable, with no grainy sugar on the spoon. It should look like warm caramel sauce, pale and even, with small bubbles at the edges of the saucepan. Before pouring, check the temperature by letting a drop fall on the back of a spoon; it should coat the spoon without clumping.

Pour slowly over the rolls, letting the glaze soak into each spiral. Stop when the glaze pools lightly in the pan and the crumbs begin to darken. If the glaze looks thick, stir in a splash of heavy cream to loosen it before pouring.

Bake, rest and invert

6. 6Bake until golden and glossy
   Bake the sticky buns in the preheated oven at 350°F (175°C) for about 30 minutes, until the tops are golden and the glaze bubbles around the edges. Let the buns rest in the pan for about 10 minutes before serving.
   Look for Tops are golden and glossy, and the glaze bubbles at the edges of the pan.
   Tip Rest the buns briefly so the caramel thickens and clings to each roll.
7. 7Invert and serve the buns
   Run a knife around the edge of the pan, then invert the buns onto a serving board or platter so the caramel glaze runs down the sides. Drizzle any remaining glaze over the top and serve warm.
   Look for Buns release cleanly with glaze dripping down the sides.
   Tip Spoon any glaze left in the pan back over the rolls for extra shine.

At the end of this phase the sticky buns should be golden on top, with the glaze bubbling around the edges of the pan and the pecans toasted. The rolls should look set and glossy, not pale or wet. After resting for about 10 minutes the caramel should cling to the brioche, and the buns should release cleanly when you run a knife around the edge. Before inverting, press a roll gently; it should spring back slightly and feel firm enough to hold its shape on the board. Invert onto a serving board or platter and let the glaze run down the sides.

Common mistakes

The most common mistake is pouring all the glaze at once, which leaves the rolls swimming in sugar and the crumbs soggy. Pour slowly and in stages so each spiral absorbs the caramel evenly. Another error is letting the glaze boil hard or scorch on the bottom of the pan; keep the heat at medium and stir steadily.

A third mistake is skipping the rest. Inverting the buns straight out of the oven can make the caramel slide off before it has thickened, leaving the tops bare. Finally, do not crowd or stretch the rolls; leaving large gaps lets the centres bake unevenly and the spirals separate.

How to tell it’s done

The sticky buns are done when the tops are deep golden and the glaze bubbles steadily around the edges of the pan, which usually takes about 30 minutes at 350°F (175°C). The brioche should feel set when you press the centre of a roll gently; it should spring back slightly without feeling wet or sunken.

The pecans on top should look toasted and the caramel should be glossy rather than pale. Because this recipe contains no meat, poultry or eggs as a cooked protein, a thermometer is not required. Rely on colour, texture and the bubbling caramel to decide when to remove the pan from the oven.