If given the option between a cinnamon roll or a sticky bun, I will choose a sticky bun. The soft gooey center doused in a rich caramel sauce is a decadent treat in the morning. My version of a sticky bun uses a butterscotch sauce rather than caramel, as I prefer the buttery flavor and hint of cognac with the pecans and brioche. I am also very generous with the sauce, making sure every inch of the buns are covered in butterscotch and letting the sauce seep into the centers after baking. The sauce can be made the day before, just bring it to room temperature before using. You can also make the butterscotch sauce to top bread puddings, ice cream sundaes, or cakes. 

Butterscotch Brioche Sticky Buns
Yields 6-8 

Ingredients
1 batch brioche dough (recipe here) 

For the sauce
1 cup light brown sugar
½ cup light corn syrup
3 tablespoons unsalted butter
1½ teaspoons salt
½ cup heavy cream
1 tablespoon + 1 teaspoon cognac (optional)
1 cup pecans, crushed 

For the filling
4 tablespoons unsalted butter, melted
1½ cups light brown sugar
1 teaspoon ground cinnamon 

Directions 

1. Prepare one batch of brioche dough.
2. Make the sauce. Using a small saucepan over medium-high heat, combine sugars, syrup, butter, and salt. Bring to a boil, stirring occasionally. Boil for 3 minutes
3. Remove from heat and whisk in heavy cream and cognac, if using. Set aside and let cool. 
4. Make the filling. In a small bowl, whisk together the sugar and cinnamon and set aside. 
5. After dough has properly chilled, remove and punch the air out of the dough twice with your fist; place on a lightly floured work surface. 
6. Using a rolling pin, roll the dough out into a rough rectangle and about ⅓-inch thick. The dough is very durable and can handle force. 
7. Preheat the oven to 350 degrees. Butter a 9×13-inch pan and pour butterscotch sauce into the pan, covering the bottom evenly. Sprinkle pecans over sauce and set pan aside. 
8. Using a pastry brush, brush the dough evenly with butter. Generously sprinkle with cinnamon sugar, leaving a ¼-inch edge on one of the sides lengthwise (this will help seal the dough once rolled). 
9. Loosely roll the dough lengthwise, starting with the sugared edge and ending at the buttered edge. Pinch along the seam to seal and lay the seam face down on the work surface. 
10. With a serrated knife, trim the ends and discard excess dough. Cut the rolled dough 6-8 equal rounds.
11. Place the slices, cut side up, about one inch apart in the prepared pan and let dough rise, about 30 minutes. Dough should double in size. 
12. Bake for 35-40 minutes or until golden brown, the centers are slightly soft, and the sauce is bubbling. Remove from the oven and let cool for 2 minutes.  
13. Place a sheet of parchment paper on top of the sticky bun pan and place a sheet pan on top of the parchment paper. Carefully invert the pans and lift off the sticky bun pan to release the buns and sauce. Serve warm. 

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