Flour's Famous Sticky Buns

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These were wonderful. I don't understand why so many people had problems with the recipe. I followed it exactly, accept I did use warm water (120 degrees F, per the directions on my jar of Red Star Yeast. The dough was beautiful. Smooth and silky. I also did the overnight refrigeration, but knew when I finished mixing that it was a perfect brioche dough. Thanks Joanne, for a wonderful Mother's Day treat.

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The sticky buns were gooee and warm. I did the overnight refrigeration. The brioche dough was buttery and the texture was perfect after baking. The goo actually was absorbed by the buns after coming out of the oven. I think this recipe has all the facets to adapt to different nuts,dried fruits.and savory additions.

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12/24/2012 Great recipe. Made them this morning...Will curl your toes!!

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This recepie has become a christmas morning tradition for my kids and grandchildren for the last 4 years. Time intensive but worth every minute. So goooood.

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These were delicious!!!!! My kids could not stop eating them.
The Recipe was easy to follow , definitely a keeper.

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The only thing I found tasty was the Goo. I following the recipe as described and yet the finished product didn't come out as I hoped.

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I live in Cambridge and have had the pleasure of dining at Flour. EVERYTHING there is so delicious. I am going to buy the cookbook now, because these rolls taste just like the ones in the bakery. I followed the recipe exactly as written and I thought these were fantastic. I used active yeast and 5 eggs. My hardy Kitchenaid mixer handled the dough great. I was a little worried while the rolls were proofing for two hours, they did not puff up considerably until about the two hour mark. I let them rise in my gas oven (turned off. They baked beautifully and came out with a great texture. The sauce is very sweet, but I wouldn't cut down on it. It is suppose to be that sweet.
Reading through the worst and oldest reviews I think FN posted the original recipe wrong until Joanne (from Flour told them it was incorrect. The recipe as it is now looks correct based on the fact that I followed the recipe as written and the sticky buns came out great!

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Absolutely delicious! The best dough and best combination!! But too sweet for my taste, I cut down the sugar to 300g instead of 340g brown sugar. I cut down 110g honey to 90g honey. And of course I have to cut down the water incase my Goo too watery.

The dough is so fluffy and delicious! I can't wait to make again!
I used 5 eggs in this recipe, is fine for me and no additional flour needed at all.

My dad tried and keep move his head and danced. He loves it! :

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Wonderful. Definitely too sweet for my taste so I may play with the sugar, but I suspected they'd be that sweet from my firsthand experience with the "real" Flour sticky buns. A few changes:

- I used 1 c. of whole wheat flour in place of 1 c. of all purpose (so 1 c. WW + 1.5 c. AP
- I used 2 c. of pecans
- I used 2 packages of active dry yeast
- I used 1/2 tsp. cinnamon (I bet you could go up to 1 tsp. or more if you wanted to
- I refrigerated the goo and would recommend letting it come to room temp or even slightly warming it before putting the buns in it for that 2 hour period
- I used an egg wash (1 egg + a bit of water whisked together before baking
- Another commenter remarked on a 5 or 6 egg discrepancy; I used 6 eggs and it came out fine

Well worth the wait. I suspect some variations on the theme would include: raisins; candied orange peel and cranberry; dried cherries and almonds; and chopped dark chocolate inside the brioche with pecans on the outside.

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These were fantastic! We really loved them, and I found that although the dough had to sit awhile, the actual work didn't take very long and was well worth the effort. So great! The brioche was excellent.