Brown sugar cinnamon rolls, baked in caramel and chopped pecans, topped with whipped cream and a lime tuile. And a chocolate square. All about that garnish.

Let’s do it y’all. Recipes ahead.

Pecan Sticky Buns
makes 8 large or 16 regular sized buns

Sweet Dough
1 1/3 cups warm water
1, 0.25 ounce package yeast
2 tablespoons sugar
3 1/2 – 4 cups bread flour
1/4 cup vegetable oil or melted butter
1 1/2 teaspoons salt

Filling
1/4 cup butter, melted
1/3 cup brown sugar
2 teaspoons cinnamon

Sticky Caramel
1/4 cup butter, melted
1/2 cup brown sugar
1/2 teaspoon cornstarch
1 tablespoon cream
Chopped Pecans

Make the Dough:
1. Combine warm water, yeast, and sugar. Whisk together and let sit about 5 minutes until foamy.

2. In the bowl of a stand mixer fit with a dough hook, add flour (start with 3 1/2 cups), salt, and oil. Add the yeast mixture. Mix on low until the mixture forms a loose ball, adding up to 1/2 cup more flour if necessary. Turn to medium-low speed and mix for 5 minutes.

3. Cover bowl with greased plastic wrap and let sit 1-2 hours until doubled.

4. Punch dough down and turn out onto a lightly floured surface. Roll into a rectangle roughly about 16 by 8 inches.

Make the Filling:
1. Brush melted butter over the dough rectangle.

2. Stir together the brown sugar and cinnamon. Pat evenly over rectangle. If making large buns: roll the dough starting with the short end, sealing the seam at the end by pinching lightly with your fingers. Slice into 8 pieces. If making regular sized buns: Start rolling with the long end. Slice into 16 pieces.

Make the Caramel:
1. Stir together all ingredients except for the pecans. If making large buns: wrap the bottoms of 8, 4-inch cake rings with foil. Lightly grease the molds. Divide caramel and chopped pecans amongst the 8 rings. Fill with the sticky buns, and let rise about 30 minutes. If making regular sized buns: lightly grease an 10-inch square baking dish. Evenly spread caramel and chopped pecans on bottom. Fill and let rise 30 mins.

Lime Tuile
Makes about 20 small tuiles

1/4 cup sugar
3 tablespoons all-purpose flour
2 tablespoons lime juice
2 tablespoons butter, melted
*You could add the zest of 1 lime if you wanted. I didn’t this time, but would add more flavor if you’re into that

1) Mix all ingredients together until smooth. Refrigerate for at least 2 hours, but up to one week.

2) Preheat oven to 325F. Line a baking sheet with either a piece of parchment paper or a Silpat baking mat (always my #1 choice). Using a small offset spatula, spread thin layers of tuile batter in desired shapes. I experimented with brush shapes and rounds – and ended up preferring the rounds. Bake for 7ish minutes, maybe longer, until the tuiles are golden. Remove from oven and let cool completely before cooling.

AND…
I kept mine flat for this application, however, if you wait 1-2 minutes after the tuiles are removed from the oven – but while they’re still warm – you could bend and shape them however you wanted. Like fortune cookies! Or coral! Fun, right?!

Assembly
Sticky Buns
Tuiles
Whipped Cream (3/4 cup cream + 2 tablespoons granulated sugar, whipped until stiff)
Chocolate squares (tempered dark chocolate + green cocoa butter splatter)

Pipe a row of whipped cream (using a medium french tip) on top of bun. Top with everything else. Et voila.