Maple Pecan Sticky Buns with Blonde Chocolate Step-by-step instructions

Before you start

Before starting, ensure the spiral brioche dough is chilled for easy slicing. Grate the blonde chocolate and chop the pecans, setting them aside. Prepare the caramel sauce and brown butter if not already made.

Warm the maple cream cheese glaze so it’s pourable. Preheat the oven to 350°F (175°C) and have a 9x13-inch baking pan ready. Measure all ingredients and have them within reach to streamline the process.

Instructions

Prep and Assemble

1. 1Prep the Dough and Chocolate
   Slice the spiral brioche dough log into thick, even rounds, about 1 inch thick. Chop the pecans into coarse pieces. Grate the golden caramel blonde chocolate on a box grater into a pile of fine shavings.
   Look for The dough slices should be uniform and thick enough to hold their shape.
   Tip Chill the dough log slightly before slicing for cleaner cuts.
2. 2Arrange in Pan
   Spread the caramel sauce evenly over the bottom of a baking pan. Arrange the brioche cinnamon roll rounds tightly in the pan, cut sides up, so they touch each other.
   Look for The rolls should be snug but not squished.
   Tip Use a 9x13-inch pan for 8 rolls.

At this stage, the dough is sliced into thick, even rounds, and the pecans are chopped. The pan is lined with caramel, and the rolls are nestled tightly inside. The blonde chocolate is grated into a fluffy pile.

The kitchen smells of sweet caramel and buttery dough. Check that the rolls are touching but not overly compressed, and that the caramel covers the bottom evenly.

Bake to Golden

3. 3Brush with Brown Butter
   Brush the tops of the rolls generously with melted brown butter, making sure to get it into the crevices.
   Look for The rolls should look glossy and buttery.
   Tip Reheat the brown butter if it solidifies.
4. 4Bake the Buns
   Bake in a preheated 350°F (175°C) oven until the rolls are golden brown and cooked through, about 25-30 minutes. The internal temperature of the dough should reach 190°F (88°C) for a fully baked brioche.
   Look for The tops should be deeply golden and the caramel bubbling at the edges.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the tops brown too quickly, cover loosely with foil.

After baking, the buns are puffed and golden brown, with caramel bubbling at the edges. The brown butter has infused the layers, creating a glossy sheen. The aroma is intensely buttery and nutty. Check that the internal temperature reaches 190°F (88°C) and that the tops are not burnt. If they need more time, continue baking in 5-minute increments.

Finish and Serve

5. 5Add Chocolate and Pecans
   While the buns are still warm, sprinkle the grated blonde chocolate shavings over the top, then scatter the chopped pecans evenly.
   Look for The chocolate should start to melt slightly from the residual heat.
   Tip Add the chocolate and pecans right after baking so they stick.
6. 6Pour Warm Glaze
   Warm the maple cream cheese glaze slightly until pourable, then pour it evenly over the warm rolls, letting it seep into the layers.
   Look for The glaze should be thick but pourable, coating the tops.
   Tip If the glaze is too thick, thin with a splash of milk.
7. 7Serve Warm
   Let the buns rest for a few minutes, then lift a warm, flaky portion with a spatula, ensuring you get the gooey caramel from the bottom. Serve immediately.
   Look for The caramel should be sticky and stretchy.
   Tip Use a wide spatula to keep the layers intact.

The chocolate shavings have melted into the warm buns, and the pecans are toasted and crunchy. The maple cream cheese glaze is poured over, creating a glossy, lacy finish. The buns are sticky and fragrant. Check that the glaze is evenly distributed and that the buns are still warm. Lift one with a spatula to see the gooey caramel underneath.

Common mistakes

One common mistake is slicing the dough too thin, which causes the buns to dry out and lose their structure. Another is overfilling the pan, which prevents even baking. If the caramel sauce is too thin, it may overflow during baking; use a deep pan and place a baking sheet underneath to catch drips.

Avoid overbrowning the tops by checking at the 20-minute mark. Also, don’t pour the glaze over the buns while they are still in the oven; do it after they come out to prevent burning.

How to tell it’s done

The sticky buns are done when the tops are deeply golden brown and the caramel is bubbling around the edges. The internal temperature of the brioche should reach 190°F (88°C) to ensure the dough is fully cooked.

The buns should feel firm to the touch but spring back slightly when pressed. If the tops brown too quickly, cover with foil and continue baking. Let them rest for 5 minutes before serving to allow the caramel to set slightly, making them easier to lift.

• Egg dishes: 160°F (71°C) in the thickest part