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February 17, 2009

Easy Sticky Buns

turned outta the pan

Monday morning I jumped on the opportunity to makes these sweet sticky buns. I had it in my head that I was going to make them sometime this holiday weekend so I seized the opportunity while the boys slept. Much to my surprise the prep was SUPER easy and we had sticky buns in no time.

They are pretty. They make your house smell yummy. What could be better than puff pastry, cinnamon, sugar, pecans & raisins? Maybe someone paying off your mortgage? Yes please!

I saw Ina Garten make these on her new show “Back to Basics” on the Food Network. Instead of making your own dough, you use pre-made puff pastry. Not quite Sandra Lee…much more polished & refined. One word-Divine! Next time though, I might reduce the amount of butter I put in the muffin tins. I mean I LOVE butter, but I’m not ready to face a clogged artery just yet šŸ˜‰

this is bound to be good!

filling

trimming the edge

into the oven you go

waiting 5 minutes to cool is torture

and now onto my plate for breakfast!

another breakfast with orla

I split this recipe in half to make only 6 sticky buns. 12 would prove too tempting in my house. I kid you not.

Easy Sticky Buns
Recipe Adapted from Ina Garten
(check out the full recipe here)

Ingredients
-1 stick unsalted butter, at room temperature
-1/3 cup light brown sugar, lightly packed
-1/4 cup pecans, chopped in very large pieces
-1 sheet frozen puff pastry, defrosted

For the filling:
-1 tablespoon unsalted butter, melted and cooled
-1/3 cup light brown sugar, lightly packed
-1 1/5 teaspoons ground cinnamon
-1/2 cup golden raisins

Directions

Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.

Take the stick of butter at room temperature and mix it with 1/3 cup of brown sugar until well combined. Place 1 tablespoon of the mixture in each of the 6 muffin cups. Distribute the pecans evenly among the 6 muffin cups on top of the butter and sugar mixture.

Lightly flour a wooden board or stone surface. Unfold the 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 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. Push down to adhere the nuts to the dough.

Bake for about 25 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.

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  • Megan

    This looks perfect for a Sunday morning, when I’m not really awake enough yet for intricate cooking, but I’d love a homebaked goody.

    Are those the new Orla Kiely mugs from Target? I’ve been stalking my store, but they don’t have them out yet – I really want the pear canisters.

  • Patricia Scarpin

    Tracy, not only they look delicious but also cute! I love the idea of speeding things up with good products – love puff pastry anyway. šŸ˜€

  • Su-Lin

    This looks ridiculously good and I love that it’s so easy! I’m picturing some Nutella rolled up in there too…

  • Bob

    This is interesting recipe! I’ll be sure to add this to favorites. Thanks for taking your time and sharing it! I’ll really enjoy eating this. šŸ˜€

  • Herbed Cheese Straws › shutterbean

    […] your timid frozen puff pastry dough ways, you are gonna find any excuse to make something ANYTHING with a box of puff pastry. I'm thinking these would be equally enjoyable if I substituted all the savory […]

  • Ana Marija

    Thank you for selflessly sharing theese lovely recepies and ideas.However,I’m folowing up this site from a country where the measures are different,so I kindly ask,if it’s not much of a trouble for you,to write in brackets the measures in grams.Thanks!

    Ana

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