Toasted Cinnamon Butter Brioche with Caramel Pecans

Infused with the warmth of cinnamon and complemented by caramelized pecans, this crave-worthy recipe captures the heart of fall flavors in every bite.


  • 1 Pkg. Canyon Bakehouse Brioche-Style Sweet Rolls (6 rolls)
  • 6 Tbsp. Unsalted butter, softened
  • 3 tsp. Ground cinnamon
  • ¾ C. Pecan halves
  • ⅓ C. Granulated sugar
  • 3 Tbsp. Water
  • A pinch of salt
  • Optional Toppings: Whipped cream, maple syrup


  1. Prepare the Cinnamon Butter: In a small mixing bowl, combine the softened butter with the ground cinnamon. Mix until thoroughly combined. Set aside.
  2. Make the Caramel Pecans: In a small saucepan over medium heat, combine the granulated sugar and water. Stir occasionally until the sugar dissolves and the mixture turns a light amber color. Be careful not to burn the sugar. Once the desired color is achieved, add the pecan halves and a pinch of salt. Stir to coat the pecans thoroughly with the caramel. Remove from heat and transfer the pecans to a parchment paper-lined tray, ensuring they are spread out and not clumped together. Allow them to cool completely.
  3. Toast the Brioche: Preheat a skillet or griddle over medium heat. Slice the Brioche-Style Sweet Rolls in half horizontally. Generously spread the cinnamon butter on the cut side of each brioche slice. Place them buttered-side down on the skillet and toast until golden brown and crispy. This should take about 2-3 minutes.
  4. Assemble and Serve: Place toasted brioche slices on serving plates, buttered side up. Sprinkle the caramel pecans on top.
  5. For an extra treat, you can serve them with a dollop of whipped cream or a drizzle of maple syrup.