Recipe courtesy of Ina Garten
Recipe courtesy of Ina Garten
Episode:
Barefoot In London
Holiday Sticky Buns
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- Level: Easy
- Total: 55 min
- Prep: 20 min
- Inactive: 5 min
- Cook: 30 min
- Yield: 12 sticky buns
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 477
- Total Fat
- 32 g
- Saturated Fat
- 13 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 2 g
- Sugar
- 25 g
- Protein
- 4 g
- Cholesterol
- 36 mg
- Sodium
- 110 mg
- Level: Easy
- Total: 55 min
- Prep: 20 min
- Inactive: 5 min
- Cook: 30 min
- Yield: 12 sticky buns
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 477
- Total Fat
- 32 g
- Saturated Fat
- 13 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 2 g
- Sugar
- 25 g
- Protein
- 4 g
- Cholesterol
- 36 mg
- Sodium
- 110 mg
Ingredients
For the filling:
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 12 tablespoons of 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 one sheet of puff pastry with the folds going left to right. Brush the whole sheet with 1 tablespoon of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of brown sugar, 1 1/2 teaspoons of the cinnamon, 1/4 cup of the cranberries and 1/4 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, about 1 1/2 inches each. 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. 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.
