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for two 9" pan or 9x13"
1) ½ cup (113g) unsalted butter
1) 1 cup (160g) brown sugar
1) ½ cup (150g) maple syrup

In a sauce pan heat (1) over medium heat until bubbly and divide into two. Pour goo in 9" cake pan. Set aside.

9x13" or two 9" pan
1) 1 ½ cup (240g) brown sugar
1) 1/3 cup (113g) honey
1) 1/3 cup (75g) water
2) 1/3 cup (71g) whipping cream
3) ¾ cup (170g) unsalted butter, room temp
4) ¼ tsp. salt

Can be made ahead of time.

In a sauce pan heat (1) over medium heat, pour warmed (2), heat a bit then remove from heat and add in (3) by pieces then (4).

9x13" or two 9" pan
1) ¾ cup (120g) brown sugar
1) 4 tbsp. (56g) unsalted butter
1) 3 tbsp. honey
1) 1 tbsp. (21g) corn syrup
2) 1½ cup (170g) pecans, chopped

In a sauce pan heat (1) over medium heat, until butter and sugar has melted.

350F, makes 16 buns
1) 25g bread flour
1) 100g water
2) 2/3 cup (140g) whipping cream
2) 1 cup (225g) whole milk
2)1/3 cup (62g) 40g granulated sugar
3) 1 tbsp. (11g) dry active yeast
4) 3 ½ cup (490g) bread flour
4) 1 ½ tsp. (10g) salt
5) 1 large egg
6) 70g + 17g bread flour (additional)
Filling: 154g÷2= 77g
8) 60g unsalted butter, melted
8) ¼ cup (40g) brown sugar
8) ¼ cup (46g) granulated sugar
8) 2 tbsp. (13g) cinnamon

Tangzhong: In a sauce pan heat (1) at med heat for 5 minutes until thickened with constant stirring. Set aside to cool before use.

In another sauce pan heat (2) until 115F then add in the yeast (3). Set aside for 15 minutes.

In a mixing bowl, combine (4) then add in (1), (2), and (5). Stir by hand using dough hook.

Use machine to knead for 10 minutes. Add additional flour as needed.

Transfer dough onto oiled bowl, cover with saran wrap and let it rise for an hour.

Divide dough (1124g ÷2 =562g) into two.÷ Roll to 16x8" spread half the filling and roll. Cut into 8 pieces and arrange them on the pan.

Let dough rise again for 40 minutes.

Bake at 350F for 25 minutes.

Invert onto plate while still hot and let it cool.