Toasted Cinnamon Butter Brioche with Caramel Pecans
Featured Product
Brioche-Style Sweet Rolls Infused with the warmth of cinnamon and complemented by caramelized pecans, this crave-worthy recipe captures the heart of fall flavors in every bite.
Ingredients
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1 Pkg. Canyon Bakehouse Brioche-Style Sweet Rolls (6 rolls)
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6 Tbsp. Unsalted butter, softened
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3 tsp. Ground cinnamon
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¾ C. Pecan halves
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⅓ C. Granulated sugar
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3 Tbsp. Water
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A pinch of salt
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Optional Toppings: Whipped cream, maple syrup
Ingredients
Directions
- Prepare the Cinnamon Butter: In a small mixing bowl, combine the softened butter with the ground cinnamon. Mix until thoroughly combined. Set aside.
- 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.
- 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.
- Assemble and Serve: Place toasted brioche slices on serving plates, buttered side up. Sprinkle the caramel pecans on top.
- For an extra treat, you can serve them with a dollop of whipped cream or a drizzle of maple syrup.