Monday morning I jumped on the opportunity to makes these sweet sticky buns. I had it in my head that I was going to make them sometime this holiday weekend so I seized the opportunity while the boys slept. Much to my surprise the prep was SUPER easy and we had sticky buns in no time.
They are pretty. They make your house smell yummy. What could be better than puff pastry, cinnamon, sugar, pecans & raisins? Maybe someone paying off your mortgage? Yes please!
I saw Ina Garten make these on her new show “Back to Basics” on the Food Network. Instead of making your own dough, you use pre-made puff pastry. Not quite Sandra Lee…much more polished & refined. One word-Divine! Next time though, I might reduce the amount of butter I put in the muffin tins. I mean I LOVE butter, but I’m not ready to face a clogged artery just yet 😉
and now onto my plate for breakfast!
I split this recipe in half to make only 6 sticky buns. 12 would prove too tempting in my house. I kid you not.
Easy Sticky Buns
Recipe Adapted from Ina Garten
(check out the full recipe here)
Ingredients
-1 stick unsalted butter, at room temperature
-1/3 cup light brown sugar, lightly packed
-1/4 cup pecans, chopped in very large pieces
-1 sheet frozen puff pastry, defrosted
For the filling:
-1 tablespoon unsalted butter, melted and cooled
-1/3 cup light brown sugar, lightly packed
-1 1/5 teaspoons ground cinnamon
-1/2 cup golden raisins
Directions
Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
Take the stick of butter at room temperature and mix it with 1/3 cup of brown sugar until well combined. Place 1 tablespoon of the mixture in each of the 6 muffin cups. Distribute the pecans evenly among the 6 muffin cups on top of the butter and sugar mixture.
Lightly flour a wooden board or stone surface. Unfold the sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Push down to adhere the nuts to the dough.
Bake for about 25 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.
