Sticky Buns
Total: 1 hr 5 min
Prep: 30 min
Inactive: 5 min
Cook: 30 min
Yield: 12 buns
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
For the filling:
2 tablespoons unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 cup raisins
Preheat the oven to 400°F and place a 12-cup muffin tin on a parchment-lined baking sheet.
In an electric mixer with the paddle attachment, cream together 12 tablespoons of butter and 1/3 cup of brown sugar. Spoon a rounded tablespoon of this mixture into each muffin cup, then evenly distribute the pecans over the butter and sugar mixture.
On a lightly floured surface, unfold one sheet of puff pastry with the folds running left to right. Brush the entire sheet with melted butter. Leaving a 1-inch border, sprinkle 1/3 cup of brown sugar, 1 1/2 teaspoons of cinnamon, and 1/2 cup of raisins over the pastry. Starting from the edge nearest you, roll the pastry tightly into a jelly roll, ending with the seam side down. Trim about 1/2-inch from each end and discard. Slice the roll into six equal pieces, each about 1 1/2 inches wide, and place them spiral side up in six muffin cups. Repeat with the second puff pastry sheet to make 12 sticky buns.
Bake for 30 minutes, or until the sticky buns are golden brown and firm. Let them cool for 5 minutes, then carefully invert the buns onto the parchment paper, using a spoon to scoop out any filling and pecans that remain in the tin. Allow the buns to cool completely before serving.
Prep: 30 min
Inactive: 5 min
Cook: 30 min
Yield: 12 buns
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
For the filling:
2 tablespoons unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 cup raisins
Preheat the oven to 400°F and place a 12-cup muffin tin on a parchment-lined baking sheet.
In an electric mixer with the paddle attachment, cream together 12 tablespoons of butter and 1/3 cup of brown sugar. Spoon a rounded tablespoon of this mixture into each muffin cup, then evenly distribute the pecans over the butter and sugar mixture.
On a lightly floured surface, unfold one sheet of puff pastry with the folds running left to right. Brush the entire sheet with melted butter. Leaving a 1-inch border, sprinkle 1/3 cup of brown sugar, 1 1/2 teaspoons of cinnamon, and 1/2 cup of raisins over the pastry. Starting from the edge nearest you, roll the pastry tightly into a jelly roll, ending with the seam side down. Trim about 1/2-inch from each end and discard. Slice the roll into six equal pieces, each about 1 1/2 inches wide, and place them spiral side up in six muffin cups. Repeat with the second puff pastry sheet to make 12 sticky buns.
Bake for 30 minutes, or until the sticky buns are golden brown and firm. Let them cool for 5 minutes, then carefully invert the buns onto the parchment paper, using a spoon to scoop out any filling and pecans that remain in the tin. Allow the buns to cool completely before serving.