A few years ago, I saw Ina Garten on GMA doing her Easy Sticky Bun recipe. Easy & Sticky Bun in the same sentence? I'm in. So I made them that year for Christmas. And New Year's Day. Then I realized that due to the amount of butter and the yumminess of them I would need to make them on special occasions only. I added Easter to the list and usually just make them for those three holidays. With Easter coming up, I figured it was a good time to share the recipe again.
- 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 (I use Pepperidge Farm)
For the filling:
- 2 tablespoon unsalted butter, melted and cooled
- 2/3 cup light brown sugar, lightly packed
- 3 teaspoons ground cinnamon
- 1/2 cup cranberries
- 1/2 cup white raisins
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.
**Now, I am guessing they would still taste yummy if you cut down the butter a bit. But I haven't gone there yet!**
I am linking up to Life as Mom's Ultimate Recipe Swap. Check it out; there are always really great recipes there!