Holiday Sticky Buns

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Too rich and sweet? I think that's the idea with sticky buns. Using cranberries gave a little tartness. I made them today and appreciated the tips from others. I sprayed the muffin pan with Pam, decreased the butter slightly, and baked at 375. I will use even less butter next time, 1/2 what the recipe says. My husband loved them, but nothing is too rich or sweet for him. My biggest problem was unrolling the puff pastry, which I had not used before. What is the trick for that? Ina made it look really easy, maybe I let it get too warm? I will definitely make these when the whole family is here.

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Waaaay too sweet and rich!! I'd recommend reducing the all the butter and sugar by half. I spread the butter/pecan mixture into a heavy duty industrial style cake pan. I put the cut rolls into the pan loosely spaced. To prevent burning I put the cake pan on a wire rack and placed it all on a heavy sheet pan - baked at 400 degrees for about 30-40 minutes. The buns came out "perfect" but would have been much better if they weren't so damn sweet!

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These buns were amazing! We decided while watching the show that we'd be making these for Christmas morning. Something different and not too complicated - perfect for a busy and special morning.

I read the reviews before I printed the recipe, and I heeded the advice to ensure I used a parchment paper lined cookie sheet. I started checking the buns on the lower end of the timing spectrum given the comments about burning. However, in our experience, the buns were perfect. I did spray the muffin tins with non-stick spray, just as extra insurance against sticking. I'm certain this also helped with clean-up. Definitely don't let them sit longer than the 5 minutes called for - the yummy goo is...well, sticky :

Delicious! Just follow the instructions! :

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I was worried when I read the reviews, so I made a few modifications. I used my regular muffin pans, placed them on a parcement paper lined cookie sheets in case of bubble over, which did happen. Omitted the cranberries, and made a double batch for our large gathering, put pecans on half of them for those with nut allergies. Reduced the oven temp to 375, cooked for 35 minutes. Perfectly brown, not gooey in the middle. I let them sit for 2 minutes before flipping. I also added a very light drizzle of glaze, not needed, but it looked pretty. They were a HUGE hit - everyone loved them. They were easy enough to do on Christmas morning before everyone arrived. So impressive to be pulling these out of the oven as guests walk in! One note, as sooon as the rolls are out of the pan, get the pan in hot water to melt the sticky away and wash. A great recipe, I'll be making them every Christmas!

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These were easy and they turned out perfectly -- light crisp pastry, not doughy at all in the middle, and "delicately sticky," even using half the butter and sugar. For the sticky part, I used only 4T butter, 3T brown sugar, 1/2 c pecans, and 1 pkg puff pastry. For the filling, I used 2T butter, 1/2 c brown sugar, 4t cinnamon, and 1/2c ea cranberries and raisins. I sprayed the muffin cups with Pam and lined the baking sheet with foil, even tho nothing boiled over or burnt. I baked them at 350 for first 20 mins, then at 380 for last 5, until they were golden brown and crisp/firm on top. I did keep an eye on them every 5 minutes after the first 10 minutes, since oven temps can vary so much. Wait no more than 5 mins to get buns and syrupy part out of the pan. The cleanup was easy.

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These are amazing. I think anyone who's had trouble must have oven temp issues. Based on earlier reviews, I did spray some Pam in the muffin cups to avoid sticking, and my buns (! slid out of the muffin tins easily. I'd definitely follow the 25 minute cooktime followed by five minute cool down before turning out.
I took a dozen of these to a party last night and they were gone within ten minutes followed by multiple requests for the recipe. What makes them particularly delicious is that they are not too sweet, as the tartness of the raisins and craisins neutralize the sugar. I'll definitely keep this recipe!

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Excellent recipe i watched the demo on TV and followed the instructions but took the buns out of the oven about 5 min before and waited around 3 min to turn the sticky buns unto the parchment paper. Everyone was pleased. They were SUPERB!!!!!

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Watched the demo on TV and thought slam dunk! Everything of IG's I've ever tried has been pretty good. But this recipe surprisingly results in an unholy mess of swirly melted butter, wet centered rolls and blackened caramel goo. 30 minutes at 400 degrees was far too long in my oven. I tried a second time, w/ "large-size" muffin tins, hoping being less cramped would allow the pastry to bake better. Put half in for 30 minutes. Ended up with horrid, blackened tar at the bottom of the muffin cups. Tried the other half for 20 minutes but still awful. Maybe larger muffin tin on bigger cookie sheet caused a circulation problem? Inedible wet pastry w/black goo. Oven temp check says only off by one degree. But, if you try this, and it obviously works for some, DO NOT skip the parchment paper, as you will have a serious mess on your cookie sheet during baking that will harden like concrete! I'd really like this to work, and am open to ANY suggestions from anyone!!

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Wow.. What a great recipe! Followed the instructions to the letter but took the buns out of the oven after 25 minutes. Didn't wait the entire 5 minutes of cooling time when we realized the sugar was getting hard on the muffin pan. They turned out great, everybody enjoyed them!

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I made half a recipe Saturday morning for the first time. I had read comments about her related recipe for Easy Sticky Buns, so I did the following things for HALF RECIPE: 1. I reduced the amount of butter in the topping to 4T instead of 6T. 2. I doubled the amount of pecans in the topping (so 1/2 cup for half recipe. 3. For the filling, I spread very soft butter instead of melting it. 4. I added pecans and dried cranberries. 5. I used a HEAVY muffin pan and placed it on a parchment lined baking sheet. 6. I watched the oven temp carefully (I have a thermometer in my oven and did not let it rise above 400. 7. Like Ina advised, I turned out the sticky buns onto a cooling rack lined with parchment paper after ONLY 5 minutes. The results: fabulous. Really easy, really fabulous and beautiful. I suspect some people have trouble because their ovens are too hot and they are using a "not-so-great" muffin tin.