Yesterday I was chillen like a villain, watching a marathon of Barefoot Contessa. How cool am I?
Anyway she made these sticky buns and I decided that instant that I must have them. It wasn’t only because they looked so scrumdiliumptious, but because they were so easy! This is one of those perfect recipes that you can throw together in a pitch. If you need a quick dessert for unexpected guest, they’ll be there…if you craving something sweet, they’ll be there…and if your running short on time to make that dessert, that you said you were going to bring…they’ll be there.
In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1/3 cup of brown sugar. Evenly dived the butter mixture in each of the muffing tins, about rounded tsp each. Sprinkle about 1 tbs of chopped pecans in each mold, over the butter mixture.
On a lightly floured surface unfold 1 sheet of thawed puff pastry, with the seams running left to right. Brush the entire sheet with melted butter.
Leaving a 1 inch boarder, sprinkle 1/3 cup of brown sugar over puff pastry,
followed by 1 1/2 tsp of cinnamon,
finally sprinkle pecans and raisins, or you can do just pecans, or you can do just raisins….make it your own.
Starting with the end nearest you, roll the pastry around the filling, finish with the seam down.
Trim the ends of the roll, cut in half and then cut each half in thirds.
Place a roll in each mold, spiral side up.
Bake in the oven for 20 minutes until browned and firm to the touch.
Let the bun cool for 5 minutes, no more or they will stick, and invert the rolls on to parchment paper lined baking sheet. Use a spoon to scoop out any remaining pecan topping in the mold and top on the bun.
Now transfer a bun….or two to your plate, have a seat and brace yourself for sticky, yummy, goodness.
I was blown away how delicious these buns turned out and they are so ridiculously easy! They are sweet, buttery and have a sophisticated gooey quality. Well the sophisticated part is kind of a lie, but the gooey is spot on. The bonus for me are the pecans. The pecans turned out to be crunchy goodness and um, I am a pecan fanatic….FANATIC! Did I mention I am a fanatic? Anyway enough about my pecan fanaticism.
You must make these buns, you hear me!
Hello? Did you hear me?
I am telling you, get up now and make these buns……GO!
– Pushy Bossy Von Stranten….signing out. Peace!
Easy Sticky Buns (adapted from Ina Garten : Barefoot Contessa)
(Makes 12 buns)
- 1 stick unsalted butter, at room temperature
- 1/3 cup light brown sugar, lightly packed
- 1/2 cup chopped pecans
- 1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted
- 2 tablespoons unsalted butter, melted and cooled
- 2/3 cup light brown sugar, lightly packed
- 3 teaspoons ground cinnamon
- 1/2 cup chopped pecans
- 1/2 cup raisins
Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper or silicon mat.
In the bowl of an electric mixer fitted with the paddle attachment, combine butter and 1/3 cup brown sugar. Evenly divide the butter mixture in each of the 12 muffin cups. Sprinkle 1 Tbs of pecans in each of 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, 1/4 cup of pecans 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, 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 20 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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