Recipe: Sticky Buns
- 12 Tbs unsalted butter, at room temperature
- 1/3 cup light brown sugar, lightly packed
- 3/4 cup pecans, chopped in large pieces
- 1 package (2-sheets) Pepperidge Farms frozen puff pastry, defrosted
For the filling:
- 2 Tbs unsalted butter, melted & cooled – divided
- 2/3 cup light brown sugar, lightly packed-divided
- 3 tsps ground cinnamon-divided
- 1 cup raisins-divided
Preheat the oven to 400 degrees F and position the rack to the middle position. Place a 12-cup muffin tin on a sheet pan lined with parchment paper.
In a glass bowl combine the room temperature 12 tablespoons butter and 1/3 cup brown sugar until well incorporated. Distribute 1 Tbs of this butter/sugar mixture into the bottom of each of the muffin by placing 1 Tbs in each muffin tin.
Next evenly distribute into the 12 muffins slots the chopped pecans on top of each Tbs of the sugar butter mixture.
Next lightly flour a work station with flour. Unfold 1 sheet of the defrosted puff pastry with the longest end horizontally and the shorter side vertically facing you. Now brush the entire sheet with the melted-cooled butter but leave a 1 inch boarder. Sprinkle 1/3 cup of the brown sugar evenly over the buttered puff pastry. Then sprinkle 1 ½ tsp of cinnamon over the brown sugar and then only ½ cup of the raisins.
Now roll snugly upwards from the bottom to the top and the result will produce the puff pastry to be a long tight log placing the seam side down.
Using a knife cut off ½” of each of the ends to remove the ends with no filling. Cut the log in half and then cut each half into 3 even slices, resulting in a total of 6, 1 ½ inch slices. Lightly press each slice in 6 slots of the muffin tin spiral side up and down on top the butter/sugar-pecan mixture.
Repeat the same process with the remaining sheet of puff pastry and remaining ingredients.
Bake for 30 minutes, the tops will be bubbly while cooking and very golden brown. Remove from the oven and leave the buns in the tin for ONLY 5 minutes and then immediately invert the buns onto a serving platter and serve immediately.
To prepare in advance follow the process just before the baking instructions. Cover with plastic wrap and refrigerate. Remove the plastic wrap and bake following the remaining instructions.
Recipe adapted from the Barefoot Contessa http://www.barefootcontessa.com/
Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
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