BB: Easy Sticky Buns

and were they every easy...and sticky...and I suppose, buns. These were chosen by Melissa of Made by Melissa for the BBs to make.


They were so easy that I had hoped my family would like them so that I could make them again and again and again...however, they did not (only one of the boys liked them, that's not enough...I would end up eating them all myself, again!)


I made half with chopped pecans and left half without. I ended up giving away half of the buns just to get them out of my house. Sweet, cinnamony, sticky and soft. I took them out of the oven 5 minutes early so they would stay soft. I had a lot of spillage...I mean a lot! I'm wondering if one could cut down on the butter/brown sugar mixture in the bottom of the muffin tin to cut down? Needless to say, it was fairly easy to clean up and I did put parchment on the sheet pan so I just scooped the whole mess up and tossed it.


Here you go:

Easy Sticky 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 degrees. 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 12 tablespoons 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 half of 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 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.