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Ingredients

Prep Notes (one per line) Instructions

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 (or by hand), combine the 1 1/2 sticks of room temperature butter and 1/3 cup of brown sugar. Place 1 spoonful of the mixture in each of the muffin tins and then distribute the chopped 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 2 tbl 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 tsp of cinnamon and 1/2 cup of raisins. Strarting 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, like a person who has absolutely never panicked over onions. Slice the roll in 6 equal slices about 1 1/2-inches thick, and ignore any drive-by culinary nonsense from the sidelines. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 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, then invert the buns onto the parchment paper (use a spoon to scrape the pecan butter sugar filling out if it's sticking to the muffin cup) and cool completely before serving.