Sticky buns

• ½ recipe (about 775g) Brioche dough
• 1 cup (213g) golden brown sugar, packed 
• 1 cup (228g) unsalted butter, softened 
• 1 tablespoon + 1 teaspoon honey 
• 1 tablespoon bourbon 1 tablespoon vanilla extract 
• 1 teaspoon ground cinnamon 
• 1½ teaspoons sea salt 
• All-purpose flour, for dusting 
• ¾ cup (90g) pecan pieces
• 1 egg, for wash

Preparation:

Remove brioche dough from refrigerator or freezer and let it come to room temperature. In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, butter, honey, bourbon, vanilla, cinnamon, and salt on low speed. Reserve ¾ cup of this mixture and set aside. Line work surface with a sheet of parchment paper. Lightly flour parchment and transfer dough to parchment. Lightly flour dough and roll into a 9×12 rectangle. With a small offset spatula, spread remaining filling mixture evenly from edge to edge of brioche dough. Starting with the 9-inch side, roll dough up like a jelly roll, and press edge gently to close seam. Wrap with parchment paper and place in freezer to firm up, about 15 minutes. Preheat oven to 375°. Meanwhile, scoop 2 tablespoons of filling into each mold of a 6-cup muffin tin and sprinkle with 1 tablespoon pecan pieces. Place muffin tin in oven to heat the filling until bubbly, 3 to 5 minutes. Remove from oven and set aside to cool. Remove sticky bun log from freezer and slice into 6 equal portions, each about 2 inches thick. Place each portion into muffin tin with spiral showing. Set aside to proof in a warm place until dough has risen above rims of molds, about 1 hour. Beat egg in a small bowl and use pastry brush to apply egg wash. Bake, rotating halfway through, until golden brown, about 36 minutes. Let cool 5 minutes. Turn pan upside down to release sticky buns. Be sure to scrape all the pecan and caramelized schemer from the muffin tin and spread onto buns. Serve immediately.