Easy Sticky Buns

Show: Barefoot ContessaEpisode: Barefoot Classics

Rated: 4 stars out of 5Rate itRead users' reviews (137)

RECIPE
COMMENTS & REVIEWS(137)

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
chaya brooklyn, NY 10-29-2009
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too sweet
Rated: 1 stars out of 5

these were way too sweet as in cloying plus it has way too much butter. My family did not enjoy them. easy though.
recipe Easy Sticky Buns
Ann Eustis, FL 10-24-2009
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Very easy sticky buns!
Rated: 5 stars out of 5

I let the puff pastry sit out to long and it got sticky. I put it back in the fridge and it firmed up enough so I could... separate it. The nice thing about this recipe is that you don't have to separate the layers. Just unroll one section, butter it up, spread the filling, roll, etc. The directions were good. Mine didn't burn at all. They were perfect. I like them better than others I have made in the past. I added more finely chopped pecans to the filling, not just on top, because I love nuts. I didn't have parchment paper, so I sprayed some aluminum foil, put it on a cooling rack and placed it on top of the baking pan after they cooled for five minutes. Then I just flipped them all together and they came out no problem. I used a non-stick muffin pan, so it was no problem. Otherwise, I would have sprayed it first. Ooey gooey yummy!Read more
recipe Easy Sticky Buns
melissa knoxville, TN 10-18-2009
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Cut 3/4 inch instead of 1.5 inches
Rated: 4 stars out of 5

I made these by the recipe and they were burned on the bottom and greasy inside. Second time I cut the buns at 3/4 of an inch... and only used half the butter in the tins. Cooked for 22 minutes. Much better but if I make them again I will lower the temp and reduce time. They are so easy that it's worth a third try. Just make 6 at a time while testing. Read more
recipe Easy Sticky Buns
Marilyn Broken Bow, OK 10-15-2009
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What's with the BUTTER
Rated: 2 stars out of 5

The first time I fixed these, they were way too brown and hard. The topping was carmelized to the point of HARD and butter... just poured out of them. Determined to make the recipe work, I tried again with 2/3 the butter, cooking them 5 minutes less. There was still so much butter it had boiled out of the muffin tin onto the parchment paper covered pan. The butter and brown sugar was at the sticky point that it could pull out a tooth filling. The puff pastry didn't "puff". Sitting eating one, I tried to figure out how to make them next time so they'd be good. REVELATION! ! ! I have too many good recipes to mess with trying to make this one work. Sorry, Ina! I love watching your show, but this recipe just is NOT a keeper.Read more
recipe Easy Sticky Buns
JULIE WILDOMAR, CA 10-12-2009
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AMAZING STICKY BUNS
Rated: 5 stars out of 5

THIS RECIPE WAS SO EASY MY KIDS CAN MAKE THEM. I READ SOME OTHER REVIEWS AND I DON'T KNOW WHAT THESE PEOPLE ARE TALKING ABOUT... ,THAT THEY WERE NOT GOOD AND THAT THEY SAID THEY TASTED BURNT THEY MUST NOT KNOW HOW TO COOK. BUT MY FAMILY THOUGHT THAT THEY ARE SO AMAZING FOR A QUIKY DESERT. JULIE SOUTHERN CALIFORNIARead more
recipe Easy Sticky Buns
Charles Ormond Beach, FL 09-28-2009
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All our favorites together
Rated: 5 stars out of 5

We loved this recipe. Cinnamon, raisins, brown sugar, and pecans together in a light, fluffy pastry; we had to try it. The... outcome was terrific--Lor and I had half of them Saturday morning and the rest Sunday morning. We had to be very careful following the recipe, because it does have enough ingredients and steps that it's not completely foolproof. Dividing the butter and brown sugar mix into 12 equal parts to put in the muffin pan was tricky--rounded tablespoons per the recipe instructions didn't work for us, we ran out of the mix (which we had carefully measured) at about 8, and had to go back and reapportion to get the amounts equal to the eye. But no harm done, a few were a little more buttery, a few less so, but all quite tasty. Some butter did escape the muffin tins and spill onto the cookie sheet, but that's where it stayed, and we just wiped it off when the pan cooled. But the flavors came together wonderfully, and we enjoyed them thoroughly. We used golden raisins because we had them on hand, but I don't think the variety of raisin used has much effect on the outcome. We look forward to making them for guests at our next opportunity.Read more