Joanne Chang'S Sticky Buns - cooking recipe

Ingredients

DOUGH
brioche bread, dough store-bought
1 cup brown sugar (not packed, original calls for 2 cups)
1 teaspoon ground cinnamon
1 cup pecans, toasted and chopped
GOO
1/2 lb butter
15 ounces brown sugar
5 ounces honey
1/2 cup cream
1/2 cup water

Preparation

DOUGH:
On a floured work surface, roll out the brioche dough into a rectangle that is approximately 1/4-inch thick.
Combine the brown sugar, cinnamon, and pecans and sprinkle evenly on the brioche.
Roll up the brioche jelly roll-style and slice the roll into buns about 1-inch thick.
Spread the Goo on the bottom of a roasting pan and place buns evenly spaced in the pan. She sprinkled additional chopped pecans on the goo before placing the dough on the it.
Cover and allow to rise for 2 to 3 hours in a warm place.
Preheat oven to 350 degrees F.
Place buns in the oven and bake until golden brown, about 45 minutes.
Let cool for 10 minutes and then invert onto a serving platter.
GOO:
In a saucepan over medium heat, melt together the butter and brown sugar.
Remove from heat, let cool, and whisk in the honey, cream, and water.
Set aside.