Pecan Sticky Buns

These are the best sticky buns there are. I make them at Christmas and made them today for Julia Child's 100th Birthday. I don't make them more often because they are insanely rich. They start with a very rich brioche dough to which is added considerably more butter. I stray from the recipe only in that I don't put chopped nuts in the filling; instead I put raisins along with the cinnamon sugar. The instructions are excellent. The only addition I would make is to say that if you have dental floss (unflavored) you can use that, by making a sort of noose and pulling it tight, to slice the rolled and filled dough. If you are trying to rush the last steps, the dental floss will smoothly cut the roll even if it is not chilled for the prescribed time.