Brioche is truly amazing stuff. Sticky buns are really just the beginning of what this dough can do. In fact it’s amazing all by itself, which is why I think it would be worthwhile to stay on it for another week, and prepare it in one of its more classic forms: brioche à tête. Tête means “head” in French. It should be fairly obvious why they call it that from the picture. Shaping these things is really fun.
You can use just about any brioche dough recipe to make these, though since the brioche is going to be standing all alone with no caramel, nuts and chocolate to support it, I highly recommend one of the long-fermenting recipes like the one I suggested last week. And need I discuss the butter thing again?