Easy Sticky Buns

Show: Barefoot ContessaEpisode: Barefoot Classics

Rated: 4 stars out of 5Rate itRead users' reviews (180)

RECIPE
COMMENTS & REVIEWS(180)

Cook Time:
30 min
Level:
Easy
Yield:
12 buns

Times:

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

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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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Comments & Reviews

recipe Easy Sticky Buns
Michelle Honolulu, HI 02-27-2010
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Soo easy!!!
Rated: 5 stars out of 5

I made this recipe the other week and it came out looking so professional! Plus the recipe is easy to follow and the clean... up is great. You just can't go wrong with store bought pastry dough, butter, sugar, and cinnamon! it was a success!! Read more
recipe Easy Sticky Buns
VERONICA Victorville, CA 02-22-2010
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Easy and Delicious!!
Rated: 5 stars out of 5

Followed recipe as instructed. Used STANDARD size muffin tins. Came out beautiful! I make tons of yummy treats and my son,... the critic, said these were 2nd best thing I've ever made, Baklava being his 1st love. Easy too.Read more
recipe Easy Sticky Buns
Natalie Woodridge, IL 02-20-2010
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DELICIOUS and Easy!!
Rated: 5 stars out of 5

This recipe was fantastic! It was sooo easy and it tastes like a pro baked it :)... Thanks, Ina! Natalie.
recipe Easy Sticky Buns
Heidi Portland, OR 02-18-2010
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AVOID
Rated: 1 stars out of 5

Wish I had read all the comments first! I got up at 5:30 to make these as a treat for my husband. I followed the... instructions to the letter and not only were they too greasy, the oil overflowed the pan and created a massive amount of smoke. So instead of waking up to nice, hot sticky buns, he woke up to our smoke alarm! Love you Ina, but this recipe is a failure!!!Read more
recipe Easy Sticky Buns
Donna New Braunfels, TX 02-18-2010
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Less Butter
Rated: 3 stars out of 5

They're very good but use less butter a little to greasy and cook only 20-25 min. Work fast....I used two spoons one to push... and to pull the topping that was left in the pan.Read more
recipe Easy Sticky Buns
Virginia M Madison, NH 02-17-2010
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Oowy Goowy Great!
Rated: 5 stars out of 5

These were a big hit! No one could believe how easy they were to make. I did use defrosted store bought puff pastry dough.... I also substituted chopped dates for the raisins because my family doesn't like raisins. I also chopped the pecans into smaller pieces and put some in the dough along with the dates before I rolled up the dough.Read more