Not dinner, I know, but I had to share with you! They are delicious! Make sure you eat them shortly after they come out of the oven! If you have some left over warm in microwave or they might crack your teeth! The 'sticky' sugar part does get hard!
BUN in the OVEN Theme Baby Shower - click here: bun
Sticky Bun Recipe
·
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
( 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
Directions
Preheat the oven to
400 degrees F. 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 1 sheet of puff pastry with the folds going left
to right. Brush the whole sheet with 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. Be
careful - they're hot! 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.
