1 Video | Photo: Easy Sticky Buns Recipe
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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By rickintalty
on January 25, 2012
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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.
By marualcazar
Mexico
on January 21, 2012
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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
By rpretz_6141936
Leavenworth, KS
on January 21, 2012
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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.
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