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Brioche Sticky Buns

Brioche Sticky Buns


• Turano Brioche Rolls
• 2 sticks unsalted butter
• 1 stick unsalted butter (melted)
• 1 ½ c chopped pecans
• 1c light corn syrup
• 4 tsp vanilla extract
• ½ tbsp brown sugar
• ½ tbsp sugar
• 1 tbsp cinnamon


① In a skillet, melt 2 sticks of butter, then add pecans, light corn syrup, and vanilla extract (let the mixture boil for about 1 minute, then remove from heat).
② While the mixture is cooling, use a cookie cutter or knife to cut out the Brioche Roll circles.
③ Mix together melted butter, brown sugar, sugar, and cinnamon.
④ Spoon the pecan mixture to the bottom of a muffin pan (covering the bottom of each).
⑤ Dip the bottom of the Brioche Roll circles in the sugar butter mixture, then place the roll on top of the pecan mixture in the muffin tin (with the bun facing up and the dipped butter sugar side down).
⑥ Bake at 375ºF for 12-15 minutes.
⑦ Let cool, then remove rolls from pan by flipping the muffin pan upside down.
⑧ Enjoy!

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