Joanne Chang's Sticky Buns Recipe

Indulge in the irresistible magic of Joanne Chang's Sticky Buns! Inspired by a Food Network Throwdown with Bobby Flay, these gooey, cinnamon-pecan delights are a labor of love, but the result is pure heaven. This recipe features a rich brioche dough, a decadent brown sugar-pecan filling, and a luscious honey-butter glaze. Prepare for a sticky, sweet, and utterly unforgettable baking experience. Perfect for weekend baking adventures or special occasions.

Prep Time 60 mins
Cook Time 390 mins
Calories 978.9 kcal
Protein 20g
Rating 0.5 (2 Reviews)
Joanne Chang's Sticky Buns 24

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Joanne Chang's Sticky Buns

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How to Make Joanne Chang's Sticky Buns

  1. In a large bowl of a stand mixer, combine 1 cup warm milk (105-115°F), 1/4 cup granulated sugar, 2 large eggs, 1 teaspoon salt, 1/4 cup unsalted butter (softened), and 1 teaspoon instant yeast.
  2. Beat on low speed with a dough hook for 2 minutes.
  3. Add 4 cups all-purpose flour, 1 cup bread flour, and continue to knead on low for 8-10 minutes, until the dough comes together.
  4. Add the remaining 1/2 cup (1 stick) softened butter, one tablespoon at a time, kneading until fully incorporated. Knead for another 10-15 minutes until the dough is smooth and elastic.
  5. Place the dough in a lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  6. While the dough rises, prepare the filling: In a medium bowl, combine 1/2 cup packed light brown sugar, 2 teaspoons ground cinnamon, and 1/2 cup chopped pecans.
  7. On a lightly floured surface, roll out the dough into a 15x10 inch rectangle.
  8. Sprinkle the filling evenly over the dough.
  9. Tightly roll up the dough jelly-roll style, starting from the long side.
  10. Cut the roll into 12 equal slices (approximately 1-inch thick).
  11. Prepare the sticky goo: In a saucepan over medium heat, melt 1/2 cup unsalted butter. Add 1 cup packed light brown sugar and stir until melted and smooth. Remove from heat and whisk in 1/4 cup honey, 1/4 cup heavy cream, and 2 tablespoons water.
  12. Spread half of the sticky goo evenly in the bottom of a 9x13 inch baking pan.
  13. Arrange the buns cut-side up in the pan, ensuring they are evenly spaced.
  14. Pour the remaining sticky goo over the buns.
  15. Cover the pan loosely with plastic wrap and let rise in a warm place for 30-45 minutes.
  16. Preheat the oven to 350°F (175°C).
  17. Bake for 40-45 minutes, or until golden brown and cooked through.
  18. Let the buns cool in the pan for 10 minutes before inverting onto a serving platter.

Nutrition Information (Approximate per serving)

Sodium

37 g

Sugar

349g

Fat

131g

Carbs

43g

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