After years of customer requests, we’re launching our own based on Leslie’s recipe for her homemade brunch favorite. We make them by layering our slightly sweet and pillowy brioche dough with toasted pecans and cinnamon sugar, tightly rolling it, then baking it upside down on a rich brown sugar and butter caramel with orange zest and vanilla. We invert the rolls while still warm, causing deep swirls of caramel to run through the bun leaving the pecans gooey and proud on top.
The silky not-too-sweet roll has a light, tender crumb that provides a divine contrast to the toffee-like caramel and crunch of toasted pecans.
The Pecan Sticky Buns are available individually in our retail cafés and as a four-pack. They are best served warm (5–8 minutes in a 325°F oven).