Side Pannel
Puff Pastry Sticky Buns
Puff Pastry Sticky Buns
- Recipe Submitted by maryjosh on 03/21/2019
Ingredients List
- 3/4 cup (170 grams) unsalted butter, room temperature
- 1/3 cup (70 grams) light or dark brown sugar
- 1/2 cup (57 grams) pecans, chopped
- 1 package frozen puff pastry (2 sheets), thawed
- FILLING:
- 2 tablespoons butter, melted and cooled
- 2/3 cup (140 grams) light or dark brown sugar
- 3 teaspoons ground cinnamon
Directions
Preheat oven to 400 degrees F. Generously grease a regular muffin pan with nonstick cooking spray.
With an electric mixer, beat the butter and brown sugar until smooth and creamy, 2-3 minutes. Divide evenly between the 12 muffin cups. Top with pecans.
On a lightly floured surface, unfold one thawed pastry sheet. Brush with 1 tablespoon of the melted butter. Sprinkle with 1/3 cup of the brown sugar and 1 1/2 teaspoons of the cinnamon, leaving a 1 inch border around the edges.
Gently roll up puff pastry perpendicular to the seams where it was folded. Cut into 6 equal pieces. Place in muffin cups, pressing down gently on the butter mixture and pecans.
Repeat with second sheet of puff pastry.
Place muffin pan on a sheet pan (to catch overflowing caramel, do not skip this step!) and bake until puffed and golden, about 25-30 minutes. Let cool in the pan 5 minutes, then turn out onto a plate. Use a spoon to scoop out any pecans and caramel leftover in the pan and put on top of sticky buns.
Sticky buns are best consumed the day they are baked.
With an electric mixer, beat the butter and brown sugar until smooth and creamy, 2-3 minutes. Divide evenly between the 12 muffin cups. Top with pecans.
On a lightly floured surface, unfold one thawed pastry sheet. Brush with 1 tablespoon of the melted butter. Sprinkle with 1/3 cup of the brown sugar and 1 1/2 teaspoons of the cinnamon, leaving a 1 inch border around the edges.
Gently roll up puff pastry perpendicular to the seams where it was folded. Cut into 6 equal pieces. Place in muffin cups, pressing down gently on the butter mixture and pecans.
Repeat with second sheet of puff pastry.
Place muffin pan on a sheet pan (to catch overflowing caramel, do not skip this step!) and bake until puffed and golden, about 25-30 minutes. Let cool in the pan 5 minutes, then turn out onto a plate. Use a spoon to scoop out any pecans and caramel leftover in the pan and put on top of sticky buns.
Sticky buns are best consumed the day they are baked.
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