Best 4 Joanne Changs Sticky Buns Recipes

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Indulge in the delectable flavors of Joanne Chang's Sticky Buns, a culinary masterpiece that combines the perfect balance of sweetness, chewiness, and a hint of spice. These buns boast a tender and fluffy dough generously filled with a mixture of brown sugar, cinnamon, and a touch of nutmeg, creating a swirl of irresistible flavors that burst in every bite. Topped with a rich and decadent maple glaze, each bun is a symphony of textures and tastes that will tantalize your palate. Elevate your baking skills with this step-by-step recipe, complete with detailed instructions and helpful tips to ensure perfect results every time. Discover the secrets behind Joanne Chang's Sticky Buns, and impress your loved ones with this extraordinary treat. Additionally, explore variations of this classic recipe, including a gluten-free version for those with dietary restrictions, and a savory bacon-cheddar variation that adds a delightful twist to the traditional flavors. Whether you're a seasoned baker or just starting, Joanne Chang's Sticky Buns are a must-try, promising an unforgettable culinary experience.

Here are our top 4 tried and tested recipes!

FLOUR'S FAMOUS STICKY BUNS



Flour's Famous Sticky Buns image

Provided by Food Network

Categories     dessert

Time 3h40m

Yield 8 buns

Number Of Ingredients 18

3/4 cup (1 1/2 sticks; 170 grams, 6 ounces) unsalted butter
1 1/2 cups (345 grams) firmly packed light brown sugar
1/3 cup (110 grams) honey
1/3 cup (80 grams) heavy cream
1/3 cup (80 grams) water
1/4 teaspoon kosher salt
Basic Brioche Dough, recipe follows
1/4 cup (55 grams) light brown sugar
1/4 cup (50 grams) granulated sugar
1/8 teaspoon ground cinnamon
1 cup (100 grams) pecan halves, toasted and chopped
2 1/2 cups (350 grams) unbleached all-purpose flour, plus more if needed
2 1/4 cups (340 grams) bread flour
1 1/2 packages (3 1/4 teaspoons) active dry yeast or 1-ounce (28 grams) fresh cake yeast
1/3 cup plus 1 tablespoon (82 grams) sugar
1 tablespoon kosher salt
1/2 cup cold water
6 eggs

Steps:

  • First, make the goo. In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar and cook, stirring, to combine (it may look separated, that's ok). Remove from the heat and whisk in the honey, cream, water, and salt. Strain to remove any undissolved lumps of brown sugar. Let cool for about 30 minutes, or until cooled to room temperature. You should have about 3 cups. (The mixture can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator.)
  • Divide the dough in half. Use half for this recipe and reserve the other half for another use.
  • On a floured work surface, roll out the brioche into rectangle about 12 by 16 inches and 1/4-inch thick. It will have the consistency of cold, damp Play-Doh and should be fairly easy to roll. Position the rectangle so a short side is facing you.
  • In a small bowl, stir together the brown sugar, granulated sugar, cinnamon, and half of the pecans. Sprinkle this mixture evenly over the entire surface of the dough. Starting from the short side farthest from you and working your way down, roll up the rectangle like a jelly roll. Try to roll tightly, so you have a nice round spiral. Trim off about 1/4- inch from each end of the roll to make them even.
  • Use a bench scraper or a chef's knife to cut the roll into 8 equal pieces, each about 1 1/2-inches wide. (At this point, the unbaked buns can be tightly wrapped in plastic wrap and frozen for up to 1 week. When ready to bake, thaw them, still wrapped, in the refrigerator overnight or at room temperature for 2 to 3 hours, then proceed as directed.)
  • Pour the goo into a 9 by 13-inch baking dish, covering the bottom evenly. Sprinkle the remaining pecans evenly over the surface. Arrange the buns, evenly spaced, in the baking dish. Cover with plastic wrap and put in a warm spot to proof until the dough is puffy, pillowy, and soft and the buns are touching-almost tripled in size, about 2 hours.
  • Position a rack in the center of the oven, and heat to 350 degrees F.
  • Bake until golden brown, about 35 to 45 minutes. Let cool in the dish on a wire rack for 20 to 30 minutes. One at a time, invert the buns onto a serving platter, and spoon any extra goo and pecans from the bottom of the dish over the top.
  • The buns are best served warm or within 4 hours of baking. They can be stored in an airtight container at room temperature for up to 1 day, and then warmed in a 325 degree F oven for 10 to 12 minutes before serving.
  • 1 3/8 cups (2 3/4 sticks; 310 grams) unsalted butter, at room temperature, cut into 10 to 12 pieces
  • Using a stand mixer fitted with the dough hook, combine the all-purpose flour, bread flour, yeast, sugar, salt, water, and 5 of the eggs. Beat on low speed for 3 to 4 minutes, or until all the ingredients are combined. Stop the mixer, as needed, to scrape the sides and bottom of the bowl to make sure all the flour is incorporated into the wet ingredients. Once the dough has come together, beat on low speed for another 3 to 4 minutes. The dough will be very stiff and seem quite dry.
  • With the mixer on low speed, add the butter, 1 piece at a time, mixing after each addition until it disappears into the dough. Continue mixing on low speed for about 10 minutes, stopping the mixer occasionally to scrape the sides and bottom of the bowl. It is important for all the butter to be thoroughly mixed into the dough. If necessary, stop the mixer occasionally and break up the dough with your hands to help mix in the butter.
  • Once the butter is completely incorporated, turn up the speed to medium and beat until the dough becomes sticky, soft, and somewhat shiny, another 15 minutes. It will take some time to come together. It will look shaggy and questionable at the start and then eventually it will turn smooth and silky. Turn the speed to medium-high and beat for about 1 minute. You should hear the dough make a slap-slap-slap sound as it hits the sides of the bowl. Test the dough by pulling at it; it should stretch a bit and have a little give. If it seems wet and loose and more like a batter than a dough, add a few tablespoons of flour and mix until it comes together. If it breaks off into pieces when you pull at it, continue to mix on medium speed for another 2 to 3 minutes, or until it develops more strength and stretches when you grab it. It is ready when you can gather it all together and pick it up in 1 piece.
  • Put the dough in a large bowl or plastic container and cover it with plastic wrap, pressing the wrap directly onto the surface of the dough. Let the dough proof (that is, grow and develop flavor) in the refrigerator for at least 6 hours or up to overnight At this point you can freeze the dough in an airtight container for up to 1 week.

JOANNE CHANG'S STICKY STICKY BUNS



Joanne Chang's Sticky Sticky Buns image

Yield 8 buns

Number Of Ingredients 17

1 1/4 cups all-purpose flour, plus more if needed
1 cup plus 2 tablespoons bread flour
1 1/2 teaspoons plus 1/8 teaspoon active dry yeast, or 1/2 ounce fresh cake yeast
3 tablespoons granulated sugar
1 1/2 teaspoons kosher salt
3 large eggs
11 tablespoons unsalted butter, cut into 12 pieces, at cool room temperature
12 tablespoons (1 1/2 sticks) unsalted butter
1 1/2 cups firmly packed light brown sugar
1/3 cup clover honey
1/3 cup heavy cream
1/4 teaspoon kosher salt
1/2 cup chopped pecans, toasted
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
1/8 teaspoon ground cinnamon
1/2 cup chopped pecans, toasted

Steps:

  • To make the dough, combine the flours, yeast, granulated sugar, salt, 1/4 cup cold water, and the eggs in the bowl of a stand mixer fitted with the dough hook attachment. Beat on low speed until all the ingredients come together, about 4 minutes, stopping the mixer as needed to scrape the sides and bottom of the bowl. Once the dough has come together, beat on low speed for another 4 minutes. The dough will be stiff and will seem quite dry.
  • With the mixer on low speed, begin to add the butter one piece at a time, mixing well after each addition until it disappears into the dough. Once all the butter has been added, continue to mix on low speed, stopping the mixer occasionally to scrape the sides and bottom of the bowl, until all the butter is incorporated into the dough, about 5 minutes. Increase the speed to medium and beat until the dough becomes sticky, soft, and somewhat shiny, about 10 minutes. Test the dough by pulling at it; it should stretch a bit and have a little give. If the dough seems wet and more like a batter than a dough, add additional all-purpose flour, a tablespoon at a time, and mix until it comes together.
  • Transfer the dough to a lightly floured flat surface and knead gently for a few moments. Shape the dough into a ball and place it in a large bowl. Cover the dough with plastic wrap, pressing the wrap directly onto the surface of the dough. Let the dough proof in the refrigerator for at least 6 or up to 12 hours.
  • To make the goo, 30 minutes before you are ready to roll out your dough, melt the butter in a medium saucepan over high heat. Add the brown sugar and whisk until smooth. Remove from the heat and whisk in the honey, cream, 1/3 cup water, and the salt until smooth. Pour the goo into a 9×13-inch baking dish, covering the bottom evenly. Sprinkle the pecans evenly over the surface and let cool slightly (about 20 minutes) before adding the buns.
  • To make the filling, combine the granulated sugar, light brown sugar, cinnamon, and pecans in a small bowl.
  • Remove the dough from the refrigerator (it will be the consistency of cold, damp Play-Doh) and transfer it to a floured surface. Roll it out into a 12×16-inch rectangle that's 1/4 inch thick. Sprinkle the cinnamon-sugar filling evenly over the surface. Starting from a short side, roll up the rectangle tightly like a jelly roll. Trim about 1/4 inch from each end to even them.
  • Use a chef's knife to cut the roll into 8 equal pieces, each about 1 1/2 inches wide. Place the buns, evenly spaced, cut side up, on top of the goo in the baking dish. Cover with plastic wrap and let rise in a warm spot until almost tripled in size, 2 to 3 hours.
  • Position a rack in the center of the oven and preheat the oven to 350°F.
  • Place the baking dish in the oven and bake until the buns are golden brown and the goo is bubbly, 30 to 40 minutes. Let the dish cool on a wire rack for 15 minutes. Then invert the buns, one at a time, onto a serving platter, and spoon any extra goo and pecans from the dish over the top.

JOANNE CHANG'S STICKY BUNS



Joanne Chang's Sticky Buns image

From Foodnetwork. Saw Throwdown with Bobby Flay last night and we were salivating for these Sticky Sticky Buns... Can't wait to try it, but until I have the time to try this labor intensive recipe, posting it here for safe-keeping! Meanwhile if anyone wants to try it and comment please do so!

Provided by JMigs0

Categories     Breads

Time 6h30m

Yield 12 serving(s)

Number Of Ingredients 17

2 1/2 cups high-gluten flour
2 1/2 cups all-purpose flour
1 ounce yeast
1/3 cup sugar, plus
2 tablespoons sugar
1 tablespoon salt
1/2 cup ice water
5 eggs
11 ounces butter, softened
2 cups brown sugar
1 teaspoon ground cinnamon
1 cup pecans, toasted and chopped
1/2 lb butter
15 ounces brown sugar
5 ounces honey
1/2 cup cream
1/2 cup water

Steps:

  • (Brioche):.
  • In a large bowl of a stand mixer, combine all the ingredients, except the butter and beat on low with dough hook for 10 minutes.
  • Add the softened butter and knead for another 20 minutes until dough slaps on the side of the bowl.
  • On a floured work surface, roll out the brioche dough into a rectangle that is approximately 1/4-inch thick.
  • Combine the brown sugar, cinnamon, and pecans and sprinkle evenly on the brioche.
  • Roll up the brioche jelly roll-style and slice the roll into buns about 1-inch thick.
  • For the Goo: In a saucepan over medium heat, melt together the butter and brown sugar. Remove from heat, let cool, and whisk in the honey, cream, and water.
  • Spread the Goo on the bottom of a 1/4 sheet pan (so you have enough room to proof & spread out) and place buns evenly spaced in the pan. Cover and allow to rise for 2 to 3 hours in a warm place.
  • Preheat oven to 350 degrees F.
  • Place buns in the oven and bake until golden brown, about 45 minutes. Let cool for 10 minutes and then invert onto a serving platter.

JOANNE CHANG'S STICKY BUNS



Joanne Chang's Sticky Buns image

This recipe is from: Throwdown with Bobby Flay on the FoodNetwork Show. Inactive Prep Time: 3 hours 10 minutes

Provided by marisk

Categories     Breads

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

brioche bread, dough store-bought
1 cup brown sugar (not packed, original calls for 2 cups)
1 teaspoon ground cinnamon
1 cup pecans, toasted and chopped
1/2 lb butter
15 ounces brown sugar
5 ounces honey
1/2 cup cream
1/2 cup water

Steps:

  • DOUGH:.
  • On a floured work surface, roll out the brioche dough into a rectangle that is approximately 1/4-inch thick.
  • Combine the brown sugar, cinnamon, and pecans and sprinkle evenly on the brioche.
  • Roll up the brioche jelly roll-style and slice the roll into buns about 1-inch thick.
  • Spread the Goo on the bottom of a roasting pan and place buns evenly spaced in the pan. She sprinkled additional chopped pecans on the goo before placing the dough on the it.
  • Cover and allow to rise for 2 to 3 hours in a warm place.
  • Preheat oven to 350 degrees F.
  • Place buns in the oven and bake until golden brown, about 45 minutes.
  • Let cool for 10 minutes and then invert onto a serving platter.
  • GOO:.
  • In a saucepan over medium heat, melt together the butter and brown sugar.
  • Remove from heat, let cool, and whisk in the honey, cream, and water.
  • Set aside.

Nutrition Facts : Calories 933.2, Fat 49.9, SaturatedFat 24.4, Cholesterol 103.5, Sodium 268.1, Carbohydrate 127.6, Fiber 2, Sugar 123.7, Protein 2.5

Tips:

  • For the best results, use fresh yeast. If using active dry yeast, proof it in warm water with a little sugar before adding it to the dough.
  • Make sure the butter is cold when you add it to the dough. This will help create flaky layers in the buns.
  • Knead the dough until it is smooth and elastic. This will help the buns rise properly.
  • Let the dough rise in a warm place until it has doubled in size. This will take about 1-2 hours.
  • Roll out the dough into a rectangle and spread the filling over it. Roll up the dough tightly and slice it into buns.
  • Place the buns in a greased baking dish and let them rise for another 30 minutes.
  • Bake the buns in a preheated oven until they are golden brown. This will take about 20-25 minutes.
  • Serve the buns warm with butter and honey.

Conclusion:

These sticky buns are a delicious and easy-to-make treat that are perfect for any occasion. They are sure to be a hit with your family and friends. With a little planning and effort, you can create a batch of these delicious buns that will be enjoyed by all. So what are you waiting for? Get baking!

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