Flour's Famous Sticky Buns

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I made the buns using Bobby's recipe for brioche but just noticed Joanne has added hers...anyways I thought the bunds were great , I definitely would check them after 25 minutes in the oven as mine were a bit overcooked.I probably didn't need all the goo but half would not be enough

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Something isn't right with this recipe. All of these people who made this recipe can't be wrong. I did both Bobby Flay and this one and frankly they were both too much work and way too sweet. This recipe however didn't come out well at all and I follow the directions to the T. At least Bobby Flay's recipe came out the way it should have. Just too sweet for me.

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This recipe is a total rip-off. "Store-bought" brioche dough? This is supposed to be a recipe! I can't find store-bought brioche dough. Why don't I just buy the sticky buns at the grocery store, then? Also, I watched this show twice, and this recipe DOES NOT reflect the exact way Joanne Chang made these buns. But it's her recipe! Come on, now. Please fix this.

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Searched the Internet for "brioche bread machine recipe" and came up with a good one at http://www.post-gazette.com/food/19991209stollen1a.asp. For the goo, I used Joanne's recipe, but added the orange zest and substituted orange juice for her water. I cooked down the butter, brown suger, juice, and zest for around 3 minutes, then put it in the pan. I let that cool a bit while I rolled up the dough. Placing these rolls in the warm liquid, covering, and letting them rise, they were fantastic! The dry suger inside the rolls sucked up the juice. They easily doubled in size, which made them wonderfully light. I baked at 350, but found that they cooked much faster than expected. A huge hit with the family! Orange was overpowering though.

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I'm in the middle of making this now and followed the recipe but as others pointed out the measurements are all off. The goo is thin as water...im cooking it down but I wouldnt add water to the goo next time. As another person pointed out I will add pecans to the goo as well. oh well.

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I tried to make these over the weekend but, they didn't turn out very good. I hadn't thought about the fact that this woman makes a living off of this recipe and might not want to give out the details of making them. They weren't horrible but they weren't what they should have been either. I don't think I cooked my "goo" long enough because she didn't say how long, I wasn't sure what I was going for here. That was the biggest issue I think. I also expected her brioche recipe but, I found a random recipe on food network to use. I wish I would have looked up Bobby Flay's recipe first, at least he had the brioche recipe as well and I could have just modified it. Instead I wasted about 6 hours of my Saturday so I'm a little annoyed. If you're going to "offer" a recipe for something, atleast give the important details so that we can try it. If you don't want to do that, why bother?

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..for a reason. She has a great product that her bakery is famous for. It would be silly to give away the recipe for that, hence why the measurements and baking time are off, and there's no recipe for her brioche dough. I'll just make my own brioche dough, adjust measurements and baking time, and add the pecans to the goo also. I'm sure they'll be tasty enough, if not just like hers.

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Although the ingredients tasted great, I thought some of the measurements may have been off. This recipe should yield 8-10 good sized buns, especially if you are striving for bakery-style portions and presentations. For the honey it may have been 5 oz. by weight versus by volume. 15 oz. of brown sugar for the filling seemed excessive. Lastly, the cooking time of 45 mins was too long. Mine were done in approx. 20-25 min at 350 degrees.

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Theses are the best gooy yummy things iv ever had in my life!!!!!!