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.
1 Video | Photo: Easy Sticky Buns Recipe

















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By sewcarolyn2
Arizona
on May 16, 2013
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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!
By tess0102
on May 06, 2013
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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!!!
By torba97_12904148
Fremont, CA
on April 30, 2013
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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
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