Easy Sticky Buns
Back to Basics (p. 240)
Ingredients
6 items
- Unsalted butter 1 3/4 sticks
- Light brown sugar 2 cups
- Pecans 1/2 cup
- Raisins 1 cup
- Ground cinnamon 3 tsp
- Frozen puff pastry 2 sheets
Prep
Before you start
- Butter - bring 1 1/2 stick to room temperature, melt 2 tbl of butter and let cool
- Pecans - rough chop
- Puff pastry - defrost — this is the unglamorous shit that makes the good part happen.
Method
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.