Easy Sticky Buns

Total Time:
1 hr 5 min
30 min
5 min
30 min

12 buns

  • 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

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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    362 Reviews
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    These are great. The prep is simple, the assembly easy, the presentation and taste perfect.
    These were absolutely fantastic!! Definitely a special occasion treat!!
    I think they would have been good but the cooking temperature is too high. Also mine were done in like 20 mins. Also letting them cool for 5 mins was too long. they stuck and were too hard to get out.
    I love these sticky buns.I love Ina Gartens recipes. I've never had any problem with any of her recipes. These sticky buns are just 1 way to make them. They are many different recipes for sticky buns. This version is just finger lickin, lip smackin, gooeylicous, TASTY! For all the negative ratings ..you must be a contestant for The Worst Cooks in America!
    These were amazing. I had to tweak the recipe just slightly because I'm allergic to pecans so I used sliced almonds instead and they were a big hit in my house. Thanks Ina for the fabulous recipe!
    I just got done making these about 15 min ago...and they were fabulous! I did tweek it a bit...because I didn't use the required butter with the brown sugar I did go a bit light on filling the muffin pans with it....but I didn't want to throw it out...so I used the same butter to put on the pastry I also had leftover pecan chunks ( I made too many ) so also divided the leftovers and sprinkled those in the pastries I did back the full 18 min I lined a cookie sheet with foil and put my muffin pan ( Teflon coated ) on top of that My oven did not smoke and no fireman showed up at my house!!! These were simply fantastic! But I am glad my " trial tweeking " turned out great!!!! Will certainly be making these again! Thanks Ina!!!!
    Ina's recipes are always spot on, just consistent and amazing.
    These sticky buns are amazing! They are so easy to make, and can be prepped ahead of time. I made the rolls and butter/brown sugar mixture night before and left them in the refrigerator, then in the morning I assembled and baked. They were a huge hit. They can also be reheated in the oven- just let them come to room temp. and bake for about 5 minutes on a cookie sheet until they are warm (not as good as the first day, but great for left overs)
    This recipe is easy to follow. I made smaller version and produced 24 mini buns. I know there were some negative reviews and all I have to say is you need to know your oven and you have to check the buns while you are baking.
    these are great!!! Yes , you have to watch them as they bake.... but they are wonderful!!! I made them for New Years brunch .Just fabulous!!!
    Good but mine did not turn out exactly like Ina's did though I believe I followed the recipe faithfully.
    Bland. I even used salted butter. The baking time was way off the cooking time was off. Burnt and a waste. I love ina, but this is terrible.
    I like many of Ina's recipes, but this was not one of them. First, using puff pastry instead of yeast dough made them very greasy. Not the consistency of a pecan roll in any way. Secondly, the oven temp was way too high - 400 degrees should probably be reduced to 350. I used an electric oven, which shouldn't have made a difference. Mine turned out tough and the topping was burnt and pretty much inedible. I actually only baked mine for 25 minutes and they still were not very good. I would probably not bake these again. My husband and I did not like them very much.
    Wonderful. Not something for everyday (butter haters, stay away), but for a special brunch, fantastic. Placing the muffin tins on cookie sheets prevented the overflow of the butter sauce that some reviewers complained about, and it was quite simple to turn the buns out onto the sheet after cooking. I make half with raisins, and half without, and put nuts inside some, for variety. I did notice that some of the buns did not cook all the way through, while others cooked perfectly, but I have an expensive but flawed oven, with erratic heat zones, which makes baking challenging with any recipe. One thing that is not clear to me: is it better to let puff pastry come to room temperature before baking, or should it be just thawed. Anyone know?
    Has anyone made these ahead? Freeze, before cooking?
    I AGREE WITH COOKSTER! Place on a foil lined baking sheet. No mess!
    I loved this and just can't understand the neg. coments. Only problem was keeping the husband from eating 10 for breakfast. I am putting this in the EASY! COOKBOOK Im making for my kids and grandkids for Christmas!
    you should not be having people depend off of pre packaged preservative filled store bought stuff to make any recipe... its not even a true recipe!!!
    Trust me Soulmateinflame, when you're capable of making your own puff pastry, you won't be looking at FN for recipes, you'll be writing your own. I watch Food Network all the time and have seem almost every chef on it use Puff Pastry at one time or another. Since you probably never even tried this recipe (since it's preservative filled), FN should remove your insulting comment as it in no way says anything useful regarding the recipe.
    Want to bring the romance back into your marriage? These will do it! A few warnings though; a Teflon cupcake pan is a must, I cut them into 8 and cut back on the butter a little. Reduce baking time to 22 minutes and check every minute till puff pastry looks done in the middle, about 25 minutes tops. We like walnuts instead of pecans.
    Great sticky buns but what a mess. Be prepared to disconnect your smoke alarms because the butter will overflow into the oven and cause a major smoke fest. They were terrific but not worth cleaning the ceiling.
    Easy and ever so tasty. Great recipe Ina!
    Let me 1st comment on all the NEgative comments if I may?  
    1. For those who said, "I opened my oven & found them burnt!" I say, "Dont you check things WHILE youre baking ? 
    2. For those who said, "Too much butter" or "Too much brown sugar, etc" I say, "Do you not read reviews of recipes beforehand?! Ever think of adjusting? Hmmmm, novel idea, huh?  
    3. Youre ready to toss out a recipe cause it didnt come out for YOU, when OBVIOUSLY others (the majority I might add say it was WONderful?! 
    MAYbe your oven isnt calibrated. MAYbe you forgot when you put them in the oven? MAYbe you put more of an ingredient in than what you recall? 
    Seriously...the Barefoot Contessa is a successful entrepreneur 1st of all...a seasoned cook, & this recipe is worth you trying it again! Think about it...you didn't slave in the kitchen for 5 hours to assemble this, nor take out a loan to buy the ingredients! So with the above in mind, give it the 'ole college try and take another stab at it! : 
    Finally someone has written a comment that is true of most negative comments. THANKS. The beauty of Ina's cooking is that her recipes are easy, foolproof and delicious!!! (Plus she HATES cilantro.) These buns are fabulous!!
    You said everything I was thinkin and wanted to say....thank u thank u thank u!!
    How easy was that?! I even messed up on the directions between the ingredients and the filling so I had to fix it.There is no way to mess up this recipe. I will never make 12 again though. This has got to be doubled next time! I would have given it 5 stars but I couldn't seem to use all the butter and then there was so much butter still left in the pan when I took them out. I also left out the raisins due to I don't like them in cooked food.
    These turned out amazing! Perfect dessert for a party so everyone has their own little piece. Love them!
    Easy and Delicious...these are a keeper for sure! Even had to make them without the nuts and raisins for the family and they were amazing! Next time there will be a few with for ME! I'm sure they're even better with the nuts and raisins!  
    These are a snap to make and so delicious! I couldn't wait to taste them and tried them hot from the oven...they were yummy but after they cooled...oh my goodness! Thanks Ina, I will be making this again and again.
    Not only are these easy to make. They are extremely tasty. My son thought they were far superior to Cinnabons. I think I will be making a lot of these!
    Holy smokes! So unbelievably good and easy. My husband said it was one of the best breakfast breads he has ever eaten. I own all of Ina's cookbooks and love what she does, so this really does not come as a surprise, but man oh man- I wanted to eat all of them. Will make this again for sure!!!
    A current and solid cooking recipe...thanks Ina. 
    Made per recipe n directions...I was a loved grandma. 
    Re-made...but substituted ingredients w chopped ham, swiss cheese n mustard. My husband loved me all night! Again...thanks Ina! 
    Annie, Fremont, CA
    5 stars from me! I intentionally left out the raisins and I used a non-stick muffin tin. They came out perfect and delicious. Perhaps I will use a little less butter next time - it will probably be just fine. And easy to make! Thanks for another great recipe, Ina.
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