TWD - Pecan Honey Sticky Buns

This week's TWD was chosen by Madam Chow of Madam Chow’s Kitchen, and is the Pecan Honey Sticky Buns on pages 51-53.

I'm a little slow on posting, since I spent the weekend away and only began making the brioche last night. It spent the night rising, and I made them this afternoon. (Yes, I did have big plans of getting up early this morning and making them for breakfast, but I am just not a morning person.)

So, now they are out of the oven, and I can finally post. It was fun to try something new, and get out of my comfort zone. I tend to avoid recipes that require this kind of planning, but some of my favorite recipes are those that do take a little more time. I do still have trouble rolling dough. It was also fun to try a yeast recipe. AND, I got to break in my dough hook! My KA danced! See!

All in all, I'm not sure I'd make this again. Others complained that it was too sweet and had too much butter. I don't believe in too much butter, and I didn't think that this was overly-sweet. In fact, I thought it might should have been a little sweeter.

My changes: I used 2 8x8 Pyrex's instead of one larger, just because I didn't have on large enough. I followed others' suggestions and barely warmed the oven and then let the dough do its final rise in there - it was a great warm spot! It didn't seem to take nearly 10 minutes of beating for the dough to pull away from the sides, so I probably stopped around 10 minutes. I also took another suggestion from another blogger and chilled the dough a bit more before cutting. It seemed to make it a little easier. Also, because I suck so badly at rolling (and I think I just plain sprinkled too much cinnamon sugar), I re-rolled a few of the buns after cutting to get them tighter.

Mix Dough (Yay for appliances that do all the work for me!). Let rise and slap down a lot! :)

Make glaze and pour into the bottom of the pyrex. Put in pecans.

Roll out dough (half of brioche recipe) and cover in butter and cinnamon sugar. Roll, and cut.

Place rolls in pan over the topping, let rise, and then bake.

See! Done! Flip immediately and devour.