1.21.2009

BB: Easy Sticky Buns

I love how all of Ina's recipes live up to there names, especially this one. It was so very easy. I made it the night before (at 9:30 p.m.) and it took me less than 10 minutes. Gotta love it. I woke up the next morning, popped them in the oven and immediately devoured them after 30 minutes of baking.

Everyone loved them and I even took some to my parents (my continued effort to enjoy all of this delicious food without packing on the pounds). My mom is amazed with my increasingly good culinary skills -- I don't have the guts to out myself and let her in on my secret that Ina is my no-fail gal.

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.

5 comments:

Joelen said...

These look great! One of the things I want to make are sticky buns... maybe this weekend!

Suzie said...

They look good - and good for you that your mom is impressed. They can be tricky to impress!

1freshstart said...

They look great! We won't tell your mom where your skills came from.

~Cat

madebymel said...

So glad you liked this recipe! They certainly were easy, and delicious!

mangomissives said...

I've been leaving baked goods at my mom's house recently as well. She called me up one day and told me I was ruining her diet. :)