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Sticky sticky buns from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang and Christie Matheson

  • ground cinnamon
  • heavy cream
  • bread flour
  • honey
  • light brown sugar
  • active dry yeast
  • pecans
  • eggs
  • all-purpose flour
  • butter

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Notes about this recipe

  • Eat Your Books

    Correction for the first printing of this book: "should read "1/2 batch brioche""

  • anya_sf on April 28, 2018

    I had a bit of trouble mixing the brioche dough because my dough hook didn't reach down far enough, so I had to stop and redistribute the dough quite often. Then I realized I also should have used a higher speed sooner. In the end, the dough finally came together, but got quite warm from all that mixing and threatened to leak butter, plus never seemed completely smooth. Nevertheless, the dough ended up working fine for this recipe. I thought there might be way more "goo" than necessary, and while you could reduce the amount, the full amount is wonderfully decadent. The rolls were soft and tender, the flavor fantastic. Totally worth the calories.

  • Frogcake on December 26, 2016

    Hands down these are the best sticky buns we've ever tasted. Will be making these again for sure as my family is always asking for them! I roll the buns smaller for more portions but otherwise follow the recipe.

  • MmeFleiss on March 02, 2016

    I thought that this is probably the best recipe for sticky buns that I have made (although huge; I usually had to eat each one in two sittings). I ended up eating it everyday for almost a week because both my mom and sister decided they were going to go on a diet after the first day. I did not get tired of it.

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