maple cinnamon brioche sticky buns

I cam across this sticky bun recipe and they sounded too good not to try but of course with a few of my usual twists based on what I could find. They were still delicious! Making these was a time commitment, there's a fair amount of waiting for dough to rise but they're worth it.  Even though I was warned in the original recipe I didn't realize when I started what a giant batch of dough, filling and sauce this would make. I ended up freezing 2/3 of the dough and hope that the filling and sauce keep for awhile in the fridge.

First, the dough:

1 cup warm milk

1 package or yeast

6 3/4 cups bread flour

1/2 cup granulated maple sugar

1 Tablespoon salt

8 eggs

1 pound of butter

In the bowl of a stand mixer fitted with a dough hook add the package of yeast to the warm milk, give it a stir and wait for it at least 5 minutes for it to begin to bubble. 

Add flour, sugar, salt and eggs and mix. Then let dough rest for 10 minutes. 

Cut the butter into small pieces and begin to knead in to dough a few pieces at a time until all butter has been mixed in and the dough is smooth and elastic. Put the dough in a buttered bowl, cover and set aside for 30 minutes then put in the fridge for a minimum of 4 hours or a maximum of overnight so it will rise slowly. The dough should double in size. 

If you are going to freeze some of the dough you can do that now or wait a few more steps. 

While waiting for the dough to rise it's a good time to make the filling and sauce

Filling:

1 cup maple sugar

1 cup coconut sugar

1/3 cup ground cinnamon

1 teaspoon ground nutmeg

whisk all filling ingredients together and set aside

Sauce: 

1 1/2 cups butter

3 cups maple syrup

2/3 cup honey

2/3 cup heavy cream

1/4 cup water

3/4 teaspoon salt

1 cup raw pepitas 

In a pot on the stove combine all the ingredients except the pepitas. Let the sauce come to a oil and then allow it to cool. Add the raw pepitas and set the sauce aside

To make the rolls:

Get your dough and divide into 3 parts. Now is the other time you can opt to freeze the dough, wrap the portions you don't intend to use and put them in the freezer. You will want to work with one portion at a time, wrap the remaining portions and leave in the fridge until you are ready to work with them. 

Roll out first third of dough into about a 10 x 18 rectangle

Sprinkle with with filling. 

Coat the bottom or a 9 x 13 dish with the sauce and place the rolls in the dish 

Now they need to rise again, either leave them out for an hour and a half or put them in the fridge to bake in the morning. 

Baking:

Preheat the oven to 350 Bake for 35-45 minutes. Once cooked leave in baking dish for 10 minutes to cool then serve sauce side up.