Pecan Sticky Buns with Brown Butter Cinnamon Rolls and Maple Chocolate Step-by-step instructions

Before you start

Before starting, make sure the cinnamon brioche dough log is well chilled so it slices cleanly. If it is too soft, place it in the freezer for 15 minutes. Have the caramel sauce ready, either store-bought or homemade, and warm it slightly if it is too thick to spread.

Grate the maple blonde chocolate on a box grater and set the curls aside. Chop the pecan halves into coarse pieces. Preheat the oven to 350°F (175°C). Have a 9x13-inch baking pan ready, and a sharp knife and cutting board for slicing the dough.

Instructions

Prepare the pan and toppings

1. 1Prep the dough and pecans
   Slice the cinnamon brioche dough log into thick, even spiral rounds, about 1 inch thick. Chop half of the pecans into coarse pieces. Grate the maple blonde chocolate on the large holes of a box grater into a pile of curls. Set aside.
   Look for The dough rounds are thick and even, the pecans are coarsely chopped, and the chocolate is in fine curls.
   Tip Chill the chocolate bar for 10 minutes before grating to get clean curls.
2. 2Line the pan with caramel
   Pour the caramel sauce into the bottom of a 9x13-inch baking pan, spreading it evenly to coat the entire surface. The caramel should be about 1/4 inch deep.
   Look for The pan bottom is evenly covered with a glossy layer of caramel.
   Tip If the caramel is too thick to spread, warm it briefly in the microwave.

At this point, you should have thick, even slices of cinnamon brioche, a pile of chopped pecans, and a bowl of maple chocolate curls. The caramel sauce is spread evenly in the bottom of the pan, creating a glossy, amber layer. The rolls are arranged snugly in the pan, and the pecans and chocolate are scattered over the tops. Everything is ready for baking, and the kitchen smells of cinnamon and caramel.

Assemble the rolls

3. 3Arrange the rolls
   Place the sliced cinnamon brioche rounds snugly into the caramel-lined pan, fitting them together in a single layer. They can touch but should not overlap. Scatter the chopped pecans evenly over the tops of the rolls, pressing them gently into the dough.
   Look for The rolls fill the pan, and the pecans are scattered over the swirls.
   Tip Arrange the rolls cut-side up so the spirals are visible.
4. 4Add the chocolate curls
   Sprinkle the grated maple chocolate curls over the rolls and pecans, distributing them evenly. The chocolate will melt into the caramel as the rolls bake.
   Look for The chocolate curls are evenly scattered over the rolls.
   Tip Reserve a few chocolate curls to garnish the finished buns.

The rolls are now nestled in the caramel, with the pecans and chocolate curls distributed evenly over the tops. The pan looks colorful and inviting, with the brown sugar caramel, golden dough, and dark chocolate shavings. The rolls are touching but not overlapping, and the pecans are pressed gently into the dough. The chocolate curls are scattered over the surface, ready to melt into the caramel as the rolls bake.

Bake and glaze

5. 5Bake the sticky buns
   Bake the rolls in a preheated 350°F (175°C) oven for 25 to 30 minutes, until the brioche is golden brown and the caramel is bubbling around the edges. The internal temperature of the dough should reach 190°F (88°C) if measured with an instant-read thermometer.
   Look for The buns are puffed and golden, and the caramel is bubbling at the edges.
   Tip If the tops brown too quickly, tent loosely with foil.
6. 6Glaze and serve
   Remove the pan from the oven and let cool for 5 minutes. Drizzle the warm vanilla cream cheese glaze over the sticky pecan rolls. Lift a warm flaky portion with a spatula, making sure to include the gooey caramel, crunchy pecans, and melted chocolate curls. Serve warm.
   Look for The glaze melts slightly into the warm rolls, and the caramel is sticky and glossy.
   Tip Use a wide spatula to lift the buns, scraping up the caramel from the pan.

The sticky buns are golden brown and puffed, with the caramel bubbling around the edges. The pecans are toasted and crunchy, and the chocolate has melted into the caramel, creating a marbled effect.

After a short rest, the warm vanilla cream cheese glaze is drizzled over the top, melting slightly and creating a glossy finish. The buns are lifted out with a spatula, showing off the gooey caramel and soft, tender dough.

Common mistakes

One common mistake is slicing the dough too thin, which can make the rolls dry out or become too crispy. Aim for thick, even slices about 1 inch thick. Another pitfall is overfilling the pan with too many rolls, which can cause them to bake unevenly.

Arrange them snugly but not compressed. If the caramel is too thin, it may not create a sticky enough coating; use a thick, rich caramel sauce. Finally, be careful not to overbake, as the rolls can become tough. Start checking at 25 minutes and pull them out when golden and bubbling.

How to tell it’s done

The sticky buns are done when the brioche is golden brown on top and the caramel is bubbling around the edges of the pan. The internal temperature of the dough should be at least 190°F (88°C) when measured with an instant-read thermometer inserted into the center of a roll.

The rolls should be puffed and set, not doughy in the center. If you gently press the top of a roll, it should spring back. The caramel will be dark and sticky, and the pecans will look toasted and fragrant.