Sticky buns are one of those things that just get people excited.
I’ll admit – I feel that way about many breakfast foods, and especially so when we’re talking pastries. Freshly-baked muffins, croissants, scones, coffee cakes, doughnuts…I mean, who’s not with me on this?
Anything involving cinnamon just takes it to the next level – there’s nothing quite like that warm, delicious scent baking in the oven to spice up your morning. These sticky buns in particular are so super-easy because they’re made from frozen puff pastry sheets – no dough-making required. And because you know I’m a fan of everything in moderation, I cut this recipe from 12 sticky buns to 6. I also use Smart Balance butter, and use a little less than the original recipe calls for; trust me – these babies are so rich and buttery, you won’t miss it a bit.
Easy Sticky Buns
Adapted from Ina Garten
- 4 tablespoons unsalted butter, at room temperature
- 3 tablespoons light brown sugar
- 1/4 cup pecans, chopped in very large pieces
- 1 sheet (1/2 package) frozen puff pastry, defrosted
For the filling:
- 1 tablespoon unsalted butter, melted and cooled
- 1/3 cup light brown sugar, lightly packed
- 1 1/2 teaspoons ground cinnamon
- 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.
In the bowl of an electric mixer fitted with the paddle attachment, combine the 4 tablespoons butter and 3 tablespoons brown sugar. Place 1 rounded tablespoon of the mixture in 6 of the 12 muffin cups. Distribute the pecans evenly among the 6 muffin cups on top of the butter and sugar mixture. This is going to serve as your “sticky” topping; when you flip your buns over at the end, this will be on top.
Now, for the fun part. {It’s the simple things in life, right?} 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, 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 the 6 muffin cups.
Bake for 30 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.
Yields 6 sticky buns.
