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
These were absolutely fantastic!! Definitely a special occasion treat!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!!!! item not reviewed by moderator and published
Ina's recipes are always spot on, just consistent and amazing. item not reviewed by moderator and published
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) item not reviewed by moderator and published
Ina 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!!! item not reviewed by moderator and published
Good but mine did not turn out exactly like Ina's did though I believe I followed the recipe faithfully. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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? item not reviewed by moderator and published
Has anyone made these ahead? Freeze, before cooking? item not reviewed by moderator and published
I AGREE WITH COOKSTER! Place on a foil lined baking sheet. No mess! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Easy and ever so tasty. Great recipe Ina! item not reviewed by moderator and published
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! : item not reviewed by moderator and published
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. item not reviewed by moderator and published
These turned out amazing! Perfect dessert for a party so everyone has their own little piece. Love them! item not reviewed by moderator and published
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! SUPER BIG HIT!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
Delicious, but if made using this recipe as written you will have to clean your oven and open the doors to get the smoke alarms to stop! That is what happened to me the first time. However, they were so good I wanted to try them again - with MUCH less butter. You do not need much butter and brown sugar to make a lovely caramel. I would not use more than one stick of butter and probably could get by with less. item not reviewed by moderator and published
I liked these a lot. A bit of a different spin on sticky buns. I prepped them the night before and let them come to room temperature in the morning before baking. Based on other reviews, I halved the amount of brown sugar-butter mixture I added to the muffin cups, and also baked them for about 35 minutes at 350 degrees in a nonstick pan. They came out perfectly baked, gooey and sticky. item not reviewed by moderator and published
Made these for my boyfriends holiday office potluck, they turned out amazing! item not reviewed by moderator and published
Cannot wait to make these again for christmas morning! Another superb recipe, Ina! item not reviewed by moderator and published
Freakish amount of butter that I poured off during baking. Good concept but next time, the butter gets whacked down A LOT! item not reviewed by moderator and published
These are exactly what they are called STICKY BUNS! Which are to be buttery and sweet and gooey. YUM! Add crispy when using the puff pastry...(which by the way is made with alot of butter...thus the reason it puffs. Not something you would eat everyday but great for special occasions. If you do not like the butter but like "sweet buns" look for a cinnamon bun recipe. This is so easy to make and garnered many compliments when I made them for my associates at work. The only thing I changed is instead of raisins in them I just added more chopped pecans, though the raisins would be great. These reminded of the sticky buns my dad would bring home on occasion and we would have for breakfast...fond memories. item not reviewed by moderator and published
I decided to make the buns in two batches. first batch: I used the butter and sugar in the recipe, too buttery and sticky. not a fan of too much butter, but they are better when cooled. the second batch I used less butter/sugar in the pan and less butter in the puff pastry. also used less cinnamon. delicious. I give it a 5 star. item not reviewed by moderator and published
Turned out awesome! I used walnuts instead of pecans and cut the cinnamon back to 2tsp. Didn't burn and they were a little butterery but I like that! item not reviewed by moderator and published
O.K., the negative reviews on these were correct, but one has to find out for ones self, right? They were far too sweet and way too buttery for my taste even though I cut back on the butter by 2 TBSP. They were saturated to the point of sickeningly sweet and gooey. However, since I have never had a sticky bun before, this could be the cadillac of sticky buns for all I know! I have a feeling that I am more of a Cinnabon type of girl so I plan to try the "Clone of Cinnabon" recipe on Allrecipes to see if I like that better. Has anyone tried it? It got 5 stars and a total of 4,845 reviews so I am hoping I have better luck with that one! But I love Ina and most of her recipes, this one was just not for me! P.S. Hubby gave it 3 stars... item not reviewed by moderator and published
Far to much butter. So much so, you couldn't taste anything else because of the grease. Also, puff pastry didn't rise - threw them out. Plan to try again with less butter and allowing the puff pastry to get to room temp before working. I like the basis for the recipe, though. item not reviewed by moderator and published
I'm rating this 5 stars because my 3 yr old just made these mostly by himself, ok not by himself but enough by himself that he is so proud of his cinnamon rolls, that he was able to make breakfast for me and Daddy. We haven't tasted them yet, I see other people's comments about too much butter, I didn't use as much butter but will modify this recipe as much as I have to in order for little man to be able to make cinnamon rolls for the family. We didn't use the electric mixer, I just had him stir the butter and sugar together, and we have a manual chopper he was able to chop the nuts up by himself, then roll out the dough and add the topping. I did the cutting of course, then he placed them in the muffin tin. He is so happy to help in the kitchen! Thank you Ina for a kid friendly recipe! item not reviewed by moderator and published
I don't bake. I am trying to learn to bake and do better but I often burn things or recipes don't turn out right. However, I am a great cook. Anyway, I made these since they seemed easy enough for someone who uses box cake mix all the time. I wish I had realized that the amount of butter in these is overkill. It bubbled out of my muffin tin onto the bottom of my oven and made a smokey mess. The buns themselves came out good but not great. The brown sugar created a toffee like coating on the top and the nuts were nice and toasted. I recomend putting a pan in the bottom of your oven to catch the drips and mess that this will create. Now, I have to figure out how to get burned sugar off the bottom of my oven. item not reviewed by moderator and published
Very tasty, but very greasy and I did not use all the butter! I would cut back more on the butter and try again. item not reviewed by moderator and published
I love Ina Garten but I'm sorry, this recipe is no good. It came out hardened on the bottom(or top, however you look at it and pretty much just tasting like butter. I feel like I wasted $ on puff pastry/pecans and spent 10 minutes digging these sticky buns out of the muffin tin :( item not reviewed by moderator and published
Delicious! It was very easy to make. item not reviewed by moderator and published
OMG - AMAZING! I realized (too late that I could not find my 12 slot cupcake pans (I still can't find them! - I used my mini-pans and made 48 mini's - perfect for a girl's coffee treat - I also used the "baking raisins" which have an extra soft texture - PERFECT - Thanks Ina: item not reviewed by moderator and published
This recipe was not worth the cost or even the little bit of time it took to prepare. I think that if you want to serve something really yummy like sticky buns it is worth the effort to do it right. item not reviewed by moderator and published
i was very dissapointed with this recipe. i cut the butter in half but still found these greasy, sweet, slimy, The house smells incredibly wonderful but i threw these out. NOT WORTH THE CALORIES item not reviewed by moderator and published
I thought these were great (and so did my kids. Sure, they are not the texture of yeast-y bread varieties of sticky buns, but I really didn't expect that. I did take heed to the reviews and cut down on the butter by a few tablespoons, putting only a rounded TEASPOON in each muffin cup. I think if you watch the show though, you see she doesn't use all her butter/sugar mixture either... Anyway, I cut back on the time about 5 minutes due to review warnings as well. I don't find this disturbing as so many recipes are done within a 5 minute range.. anyway, it's a keeper-- my daughter is already requesting them again (less than 3 days later for her birthday breakfast! item not reviewed by moderator and published
OMG: Another wonderful Barefoot Contessa recipe. I followed the recipe exactly as written, and they are fabulous! HINT: I did read the reviews, and made sure to use REGULAR muffin tins -- not dark metal or nonstick ones. They came out perfectly, were sooooo easy to make, and just wonderful! Thank you, again, Ina! item not reviewed by moderator and published
Both my husband and I thought these had way too much butter in them and the tops were brown and not done enough inside. I will not make these again. I will stick to the monkey bread recipe. item not reviewed by moderator and published
I like the idea using puff pastry, however, the pastry is made with a lot of butter to begin with. The additional butter is too much, cut back to desired taste. I followed directions and the outer layers were burned while the middle seemed doughy. I'll give them another try and and instead of a muffin tin use a baking sheet to allow the puff pastry to "puff" as it's supposed to do. And sprinkle the nuts on top. Monitor the cook time as 30 minutes seems too long. I'll review again! item not reviewed by moderator and published
These are the easiest and great tasting fun to make with the children. and great fun to watch them eat. item not reviewed by moderator and published
LOVE THESE! I'd been looking for a sticky bun recipe for years. I saw her do this one on air and decided to try it. 3 years laters and people gobble these down when I make 'em. item not reviewed by moderator and published
Prepared as directed using light colored muffin, cookie sheet and parchment paper. I am looking for sticky buns that would be close to Williams-Sanoma and this is very close except for the height of the bun after baking. I'm thinking that I will cut the butter in half next time. Other then too much butter they are pretty good. item not reviewed by moderator and published
Chicos, no se desanimen, cada uno de nosotros tenemos que conocer nuestro horno, yo ya llevo 45 mins de horneado y ahi la llevan, el chiste es estar pendiente, no soy una profesional en la cocina, pero si se que siempre que tengo algo en el horno debo estar pendiente de como va la cocción, no nada mas por que me digan 400F x 30 mins eso sea lo que debe ser, a veces se lleva un poquito mas, a veces un poquito menos, pero el secreto es: ESTAR PENDIENTE DE TU COMIDA item not reviewed by moderator and published
I love the "Old Fashioned" Sticky Buns that my mother-in-law made but just don't have the time to make them. These are just as good and can be made in a short time. (Just remember to thaw out the frozen puff pastry. They are so full of butter that mine cooked over and dripped in the oven. Next time I made them I put the pan on a cookie sheet and saved cleaning the oven. item not reviewed by moderator and published
Ok, this is my sticky bun production story. The first time I made these it was an absolute disaster. The buns burned and the house was filled with smoke. I also forgot to add the cinnamon. The fire alarm went off more than a few times. I'm glad I only baked half of the buns and froze the rest. I froze half of the butter and sugar mixture and the buns themselves separately. Before baking, I defrosted them, rolled them out again, and sprinkled with the cinnamon (half of it for the half batch. The first time I made these I said that I would never make these again, which hurts me because almost all Ina recipes are winners. The buns redeemed themselves, with a few changes. item not reviewed by moderator and published
I love Ina's recipes but these were way too buttery. I didn't follow other reviews regarding the amount of butter, but these had too much butter flavor. I think these would be better if Ina uses a cinnamon bread recipe vs. the puff pastry. They just didn't puff up like I thought they would. For me they were too buttery and sweet and very low on the cinnamon flavor. I don't think I will make these again. Sorry. item not reviewed by moderator and published
FABULOUS and easy. I make it for Christmas brunch. They are scooped so fast that I will make triple batch this year. item not reviewed by moderator and published
i think that this page is amaizing !!! i love that... item not reviewed by moderator and published
For those of you that burned your sticky buns- did you use a light or dark pan? Notice her video that she is using a light pan. This will really make a difference. If you are using a dark pan by all means lower the heat. I made these and everyone went crazy over them. Thank you Ina. item not reviewed by moderator and published
These are the best and easiest things to make. My mom loves them so much she'll go to the store and buy packages of puff pastry for me to have on hand so I can make them frequently. My boys and my husband love them too. There every bit as good as rolls that take much more time and effort. item not reviewed by moderator and published
Delicious!! So easy to make, especially ahead of time. Mrs. Garten I do think you are a genius! *I think a silicone muffin pan may have helped, I had no problem with the temperature. item not reviewed by moderator and published
If you just keep an eye on the sticky buns and know your oven, then these turn out perfectly! I make them all the time b/c they are so amazing item not reviewed by moderator and published
Temp. way too hot. Cooking time too long. Sticky buns were stuck in pan. item not reviewed by moderator and published
Sad to give this 1 star. Temp to hot.... burned. To much butter, to much sugar, while baking & after taking them out to cool a little, sugar turned in to rock pecan brittle. Made 2 times, don't think I'll make again so disappointed. So excited to try them, sorry Ina. item not reviewed by moderator and published
I only have one word for these. HEAVEN! Exactly what you would expect from the name, sticky goodness! item not reviewed by moderator and published
the cooking temperature is way toooo high...they turned out terrible! item not reviewed by moderator and published
This recipe is absolutely terrible! Way too much butter, and the cooking temperature was much too high! While removing them from the pan, the filling fell out of them! These we supposed to be a morning treat for my husband! item not reviewed by moderator and published
This recipe needs to be amended! I made these easy sticky buns according to the recipe and was very disappointed. Way too much butter as puff pastry already has layers of butter. These came out soggy with butter, had to pitch them out. I am not sure why there is a need for so much butter. Next time, I will not brush on the butter over the pastry and will use just a little butter in the bottom of each muffin cup. item not reviewed by moderator and published
Best breakfast treat ever!! I took the advice of others and baked these on 350 and also decreased the butter to just one stick. My husband does not like raisins, so I omitted those. He loved these and we ate these up! Thanks Ina : item not reviewed by moderator and published
I used less butter, as recommended by other posts, and baked at 375 for about 30 min. They came out great, and they were soooo easy! Plus, my family loved them! I will definitely be making these again. item not reviewed by moderator and published
These come out burned if baked for recommended amount of time. Second time I only baked them 20 minutes and then turned off the oven for another 5 minutes, still a little burnt. They are easy to make, and taste good where not burnt. I will try another time at 375 and then let it go. item not reviewed by moderator and published
I have made this several times, as written, and every one in the family loves this recipe. It is so easy but so yummy! item not reviewed by moderator and published
I will try this recipe again with the following in mind. The slices that you put in the muffin tin need to be at least 1 1/2 inches thick or they disappear into the pan. I would use less butter too item not reviewed by moderator and published
I was so excited to try this easy and delicious recipe... It was very easy to make and I followed the recipe, exactly. But when I opened the oven to take them out, they had burned! And when they cooled a little for me to taste, it was like eating liquid sugar! Icky... The puff pastry just dissolved in my mouth and there was nothing left but sugar to eat. And after they cooled completely, they became hard as rocks, and I threw them away. Never have I had to throw something away, right after making them... Ina, this was the first time I have been disappointed with one of your recipes. item not reviewed by moderator and published
TASTY? YES they are DELICIOUS,EASY, just what I like! Ina you're the best in FN. WARNING: they're highly addictive you won't eat just one. item not reviewed by moderator and published
Very yummy. My 13 year old son loves them and he's very picky. :) item not reviewed by moderator and published
isso easy and so delicious item not reviewed by moderator and published
Grrrr! I don't know why I keep forgetting that these burn every time I make them. I wanted to make them for my neighbors for their anniversary breakfast and they were ruined! I reduced the time by five minutes, thinking that would be enough, but NO! I should have read the reviews before attempting this again. I'll definitely reduce the heat next time and keep a close eye on them after 20 mins. Ugh! Ina! What a FAIL! item not reviewed by moderator and published
This recipe is so simple to make and you don't have to spend hours in the kitchen! These are great to serve for breakfast when you have company. I reduced the butter and the oven temp as suggested in other reviews. I also cut out the raisins turned out perfect. Ina has never failed me, when I use her recipes I always come out looking good! item not reviewed by moderator and published
Pretty tasty when you are in a rush but they don't compare to the 'real deal' on taste and texture. The traditional yeast recipe is still by far the best in my opinion if you have the time. I tried this easy recipe after getting a last minute request for sticky buns for a family members special birthday - since I was in a pinch it worked out fine but the birthday girl noticed that they were 'not homemade'...... Also I agree with other reviewers about too much butter. item not reviewed by moderator and published
I made these for breakfast this morning and they were a hit! I followed some of the reviews I read and reduced the oven temp to 375 degrees and baked for 30 minutes. They had a crispy top and were nice and soft in the middle. I think for the topping next time I would reduce the butter a little bit. item not reviewed by moderator and published
PERFECTO!...Taste like a proper French Patisserie....Smells and tastes like the baked goods at Du Pain et des Idees... item not reviewed by moderator and published
I'm not a baker and I wanted some good sticky buns. Alas, we don't have any good bakeries in my area. I saw Ina make this on her show and they looked so tasty and easy I had to give them a try. I should've paid closer attention when I was watching her make them. Instead of thawing the dough in the fridge over night, I let it thaw on the counter for a little over an hour. I've never worked with puff pastry dough before and did not expect the sheets to stick together like they did. I was able to unroll everything, but it was a pain so next time, I will thaw in the fridge. I used pecans instead of raising for the filling since I don't like pecans. I was thinking about modifying the temperature and butter measurements based on other reviews, but I decided to stick with Ina's directions. It was very buttery, but hey, this IS a dessert. Anyways, they turned out great! This recipe is definitely a keeper. item not reviewed by moderator and published
i made these a few months ago for my family around Christmas, and they told me to never make them again because they fought over them! i made mine with the Pillsbury cresent sheet (i used two) because where i live its hard to find the dough called for in the recipe. they turned out awesome either way! i'm planning on making them for mother's day cause my mom loved them so much. and its quick and easy (maybe this time they'll make it out the pan and onto a plate before everyone eats them) :) item not reviewed by moderator and published
I made a test batch the night before Easter...it turns out there was too much butter, sugar, and cinnamon and too many raisins for my taste. I modified ingredients to: 8 tablespoons butter. 2/3 of 1/3 cup light brown sugar. Then divide into 12 portions and place in muffin tins w/pecans. For the filling i modified: 2 teaspoons cinnamon instead of 3. 1/2 cup raisins instead of 1 cup. I baked at 400 degrees F, used an oven themometer, for 25 minutes and they turned out great. They were loved by all. item not reviewed by moderator and published
I made a mistake and it turned out great!! I cut them into 8 pieces instead of 6 and they cooked beautifully, I also had the temp @ 375 and watched them closely at the end. I agree with some of the other posts to back off on the butter, next time I make these I will not brush the butter on the puff pastry. So for those who had problems give this a try if you are game they are worth it. item not reviewed by moderator and published
Fire hazard.. do not make. I followed this recipe exactly.. 400 degrees for 30 minutes. 15 minutes into the baking the brown sugar and butter was scorched and the whole house was filled with smoke. If I were you I would not make this unless the oven temperature is reconsidered. A epic failure of a recipe. item not reviewed by moderator and published
Great sticky buns recipe! However, I have found that you should use a higher quality puff pastry for the best results. Don't skip out and get the cheap stuff, they won't be nearly as good. Also, just a tip to the would-be bakers out there like myself, you should always watch these cooks closely as they prepare these items on their shows. Pay close attention to the bakeware. Many times, we use bakeware we're comfortable with, rather than a similar bakeware that was used on the show, and the results will be different. Also, as far as oven temps go, you must remember that different altitudes and climates call for varying temperatures. If these sticky buns burned for you following the directions provided, do try again and lower your oven temperature by 25-50 degrees. Also, always use an oven thermometer that you can hang off the inside rack. It's a great way to be certain you are reaching the proper temperature. item not reviewed by moderator and published
JUST PERFECT TRY THEM AND YOU WILL THINK CINNABONS ARE GROSS AND ANY OTHER IMMITATION ...excellent recipe the puff pastry is a good idea and time saver! iwill make them again my husband and I love them!!!!!!!!!!!!!!!!!THANKS INA item not reviewed by moderator and published
Mine were perfect! Maybe your oven is off! item not reviewed by moderator and published
The puff pastry needs to be as cold as possible, or the dough won't rise. You want the butter in the dough as solid as possible. When the butter melts it gives off steam that makes it puff up. item not reviewed by moderator and published
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. item not reviewed by moderator and published
You can also buy puff pastry with no chemicals in most health food stores, and Whole Foods. item not reviewed by moderator and published
Put the muffin tin on a foil lined baking sheet. item not reviewed by moderator and published
love ur comments u r hysterical item not reviewed by moderator and published
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!! item not reviewed by moderator and published
You said everything I was thinkin and wanted to say....thank u thank u thank u!! item not reviewed by moderator and published
If it's the one made with vanilla pudding mix, it's fabulous! item not reviewed by moderator and published

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Spring Entertaining Guide