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Easy Sticky Buns




Source of Recipe


Ina Garten


Recipe Introduction


These were absolutely delicious and incredibly easy and fast. They took about 40 minutes from start to finish. I halved the recipe successfully. One thing I will change is that the recipe calls for WAY too much butter. The next time that I make it, I think I'll try about half the butter. I also think that it would be easier to put the butter mixture in the bottom of the muffin tins using a ziplock bag and squeezing it in.



List of Ingredients




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

FILLING:
2 tablespoons unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 cup raisins


Recipe



Preheat the oven to 400 degrees F. Place a 12-cup muffin tin on a sheet pan lined with parchment paper.

Combine the 12 T. butter with the 1/3 c. brown sugar using an electric mixer. Place 1 T. into each of the muffin cups. Sprinkle the chopped pecans over the butter.

Mix the 2/3 c. brown sugar and the cinnamon. Lightly flour a wooden board. Brush the sheets of puff pastry with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with the brown sugar/cinnamon mixture and the raisins. Roll the pastry up tightly. Slice each roll into 6 equal pieces. Place each piece, spiral side up, in the muffin cups.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. They will be VERY hot. Cool for only 5 minutes, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.

Makes 12 buns.