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Brown Sugar Bourbon Sticky Brioche Buns

These Brown Sugar Bourbon Sticky Brioche Buns are soft, buttery brioche rolls baked over a rich brown butter glaze made with maple syrup, brown sugar, and bourbon. After baking, the buns are flipped to reveal a glossy, caramel-coated top with toasted pecans and warm cinnamon swirls inside.
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Prep Time 30 minutes
Cook Time 25 minutes
Rise Time 3 hours
Total Time 3 hours 55 minutes
Servings: 8 large buns
Course: Breakfast, Dessert
Ingredients Equipment Method

Ingredients
  

The Brioche Dough
  • 3½ cuos all-purpose flour or bread flour
  • 1 packet (2¼ tsp) instant yeast
  • 1 tsp fine sea salt
  • ¾ cup whole milk warmed to 110℉
  • ¼ cup honey
  • 2 large eggs + 1 egg yolk room temperature
  • ½ cup (1 stick) unsalted butter very soft and cubed
The Brown Butter Bourbon Goo
  • ½ cup (1 stick) unsalted butter
  • ½ cup light brown sugar
  • ¼ cup real maple syrup
  • 2 tbsp bourbon
  • ½ tsp fine sea salt
  • 1 tsp vanilla extract
  • ½ cup pecan halves
The Filling
  • 3 tbsp melted butter
  • ½ cup brown sugar
  • 1 tbsp cinnamon
  • pinch of nutmeg

Equipment

  • Hand mixer or stand mixer with dough hook
  • Large mixing bowl
  • Measuring cups & spoons
  • Rolling Pin
  • Small saucepan
  • Whisk
  • 9x13-inch baking dish
  • Sharp knife, pizza cutter, or dental floss for slicing dough
  • large sheet pan or serving platter for flipping

Method
 

  1. Make the Brioche Dough
    In the bowl of a stand mixer fitted with a dough hook, combine flour, instant yeast, and sea salt.
    In a separate bowl, whisk together the warmed milk, honey, eggs, and egg yolk. Pour the wet ingredients into the dry ingredients and mix on low speed until combined.
    With the mixer running, add the softened butter one cube at a time. Allow each piece to incorporate before adding the next. Continue kneading for 8–10 minutes until the dough becomes smooth, glossy, and slightly tacky but not sticky.
    Form the dough into a ball and place it in a lightly greased bowl. Cover and let rise in a warm place for 1.5–2 hours, or until doubled in size.
  2. Prepare the Brown Butter Bourbon Maple Glaze
    In a small saucepan over medium heat, melt the butter. Continue cooking, whisking frequently, until it foams and develops golden brown specks at the bottom.
    Remove from heat and carefully whisk in the bourbon, maple syrup, and vanilla extract.
    Whisk in the brown sugar and sea salt until smooth.
    Pour the warm glaze into the bottom of a greased 9x13 baking dish. Sprinkle chopped pecans evenly over the surface if using. Allow the mixture to cool slightly and thicken while you shape the buns.
  3. Shape the Buns
    Once the dough has doubled, punch it down gently and turn it out onto a lightly floured surface.
    Roll into a 12x16-inch rectangle.
    Brush the surface with melted butter. In a small bowl, mix brown sugar, cinnamon, and nutmeg, then sprinkle evenly over the dough.
    Roll tightly from the long side into a log. Slice into 8 thick pieces using a sharp knife or unflavored dental floss for clean cuts. Or Cut dough into 8 even strips and roll tightly.
  4. Second Rise
    Cover loosely and allow the buns to rise for 45–60 minutes, until puffed and touching.
    Preheat your oven to 350°F during the final 20 minutes of proofing.
  5. Bake
    Bake for 25–30 minutes, or until the tops are golden brown and the centers are cooked through.
  6. The Flip
    Remove the pan from the oven and let it rest for exactly 5 minutes. Waiting too long allows the caramel to firm up. Flipping too soon can cause the glaze to run excessively.
    Place a large serving tray or sheet pan over the pan and carefully invert. Lift the baking dish slowly and scrape every bit of brown butter bourbon maple glaze over the buns.