Ingredients

1 recipe Brioche dough, recipe follows
2 cups brown sugar
1 teaspoon ground cinnamon
1 cup pecans, toasted and chopped
Goo, recipe follows

Directions

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. 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.

Serve with Cafe au Lait.

Ingredients

Brioche Dough:
2 1/2 cups high-gluten flour
2 1/2 cups all-purpose flour
1-ounce yeast
1/3 cup plus 2 tablespoons sugar
1 tablespoon salt
1/2 cup ice water
5 eggs
11 ounces butter, softened

Directions

In a large bowl of a stand mixer,
combine all the ingredients, except the butter and beat on low with dough hook for 10
minutes.

Add the softened butter and knead for another 20 minutes until dough slaps on the side of
the bowl.

Place in a container and cover well.

Proof in refrigerator for at least 6 hours.

Shape, cover, proof for several hours at warm room temperature.

Preheat oven to 350 degrees F.

Egg wash and bake in preheated oven for 15 to 20 minutes, until golden
brown.

Ingredients

Goo:
1/2 pound butter
15 ounces brown sugar

5 ounces honey
1/2 cup cream
1/2 cup water

Directions

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.