Easy Sticky Buns

Total Time:
1 hr 5 min
Prep:
30 min
Inactive:
5 min
Cook:
30 min

Yield:
12 buns
Level:
Easy

Ingredients
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 1/3 cup light brown sugar, lightly packed
  • 1/2 cup pecans, chopped in very large pieces
  • 1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted
  • For the filling:
  • 2 tablespoons unsalted butter, melted and cooled
  • 2/3 cup light brown sugar, lightly packed
  • 3 teaspoons ground cinnamon
  • 1 cup raisins
Directions

Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.

Lightly flour a wooden board or stone surface. Unfold 1 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 each 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. Repeat with the second sheet of puff pastry to make 12 sticky buns.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful - they're hot! 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.


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4.0 370
Clearly I am not Ina Garten, nor any where near a relative of her's that can bake. My baking of this recipe created something doughy yet burnt, crispy yet greasy, and smoky, not in a good way. I failed at this one. Had to air the house out as everything smelled burnt and greasy!! A good laugh for starting out the New Year. item not reviewed by moderator and published
I love these rolls - I make them often because they're so easy & tasty. I usually skip creaming the butter & sugar together for the muffin pan & just sprinkle in some cinnamon sugar & throw a dab of butter in the muffin cups before putting the rolls in. It makes the recipe even easier. item not reviewed by moderator and published
I wouldn't call these "buns" at all. The sugar/butter was a tasty caramel that we couldn't enjoy since it was stuck to the bottom of the pan. As others noted, the sugar burned before the pastry cooked through. What we were able to scrape out of the pan was OK but will not make this mess again. item not reviewed by moderator and published
Really good but definitely reduce butter. I used 7 tbsp. butter and 1/4 cup brown sugar then dropped 1 tsp mixture into bottom of greased muffin cups. Make sure you set muffin tray on top of cookie sheet lined with parchment paper. item not reviewed by moderator and published
These taste like a heart attack but they were really delicious. I love that they were easy and didn't involve proofing dough. item not reviewed by moderator and published
This recipe was disappointing. I followed the instructions to a T and it turned out correctly, but it just too greasy as a result of the puff pastry. Don't get lulled into the idea that this is an easy solution to making the dough yourself. It's not worth it. item not reviewed by moderator and published
All that butter and sugar started to caramelize and burn before the puff pastry had cooked all the way through. Way too much butter at the bottom of the pan too. item not reviewed by moderator and published
I cut my oven temp to 350 and baked for about 40 minutes. Perfect. Don't let them sit too long in the cups or they won't come out. Also I put them in the jumbo size muffin tin and they didn't cook over. They are so good warm and are buttery and very sweet. Yum! item not reviewed by moderator and published
Perhaps those who reported problems with their ovens smoking forgot the first instruction Ina gave to "place the muffin tin on a sheet pan lined with parchment paper." I just made these sticky buns and had no problems at all with a smoking oven. I would agree with those who suggested a bit less butter in the topping might be sufficient but there needs to be enough to create the yummy "Carmel style" topping. item not reviewed by moderator and published
These are great. The prep is simple, the assembly easy, the presentation and taste perfect. item not reviewed by moderator and published

This recipe is featured in:

Spring Entertaining Guide