Nothing beats the smell of cinnamon for breakfast. These brioche sticky buns are the perfect way to start of a with a cup of coffee. They have a brown sugar honey glaze and cinnamon and cardamom filling that is great for the entire family.
Can we please talk about how great sticky buns are? I mean they are such a great comfort food. While they are great for breakfast I like to heat them up and then put a dollop of ice cream on top. Using brioche dough make these rolls even tastier. This is a go to for me when I go to brunch gatherings.
In this recipe
This recipe calls for half of my brioche dough recipe. It is better to make the dough the night before as it needs at least 8 hours to rest. Cardamom and cinnamon are in the filling to give a nice compliment to the sticky glaze. I am allergic to pecans but per my friends they taste great on this recipe.
When rolling out the dough it is important to roll into a square or rectangle. This will make getting even rolls easier. It will also make sure that the filling is spread out evenly throughout all of the rolls. Additionally the warmer the butter is without melting the easier it is to spread the filling.
Use a spatula to spread the filling to almost the edges of the dough. By leaving about a half an inch boarder on the edges cutting the dough becomes easier. To cut the dough it is important to make sure that your knife is very sharp. A dull knife will just smash the rolls and cause the filling to ooze out. You can check out additional tips and tricks for making these rolls here.
Mix it up
The glaze for these sticky buns makes these special. There are so many things you can do to make it your own. Here are some ideas to mix it up.
- Use maple syrup or agave nectar instead of honey
- Add a tablespoon of molasses and remove a tablespoon of brown sugar
- Add some spices to mixture like cinnamon, cardamom, or allspice. However only add a small bit here. A little goes a long way.
- Add some vanilla extract to the glaze
Best Brioche Sticky Buns
- Mixing Bowl
- Rolling Pin
- 9 x 13 baking dish
- 1 cup brown sugar packed
- ½ cup butter
- ¼ cup honey
- ¼ cup sugar
- ¼ cup brown sugar packed
- ½ tbsp cinnamon
- ½ tbsp cardamom
- ¼ cup butter softened
- Make the filling by combining all of the filling ingredients together and mix by flattening the butter against the side with the spatula to incorporate all of the other ingredients.
- In a saucepan heat the butter, brown sugar, and honey until the butter melts. Pour it into the baking dish and set aside.
- Roll the brioche into an 18 x 12 inch rectangle. Spread the filling around the dough lightly pushing it into the dough if needed to spread it.
- Starting at the top of the long end, gently roll the dough towards you. Cut off ½ inch at each end then slice the roll in half. Slice each roll in half and repeat cleaning the knife off between slices until you have 16 rolls.
- Place the rolls cut side down into the pan and cover with a towel. Let rise until doubled in size, about 90 minutes.
- While the dough is rising preheat the oven to 375°F or gas mark 5.
- Bake for 30 minutes or until rolls have browned. It should be darker than golden brown. Cover the top of the baking dish with a platter or a parchment lined sheet pan and flip the baking dish over. This needs to be done while the dish is still hot to prevent sticking to the baking dish.