Thursday, January 22, 2009

Barefoot Bloggers: Easy Sticky Buns

This second of this month's BB recipes was Easy Sticky Buns chosen by Melissa of Made By Melissa. I had noticed these in my BC Back to Basics cookbook, so I was excited to finally try them!

These were super-easy to make (once my puff pastry FINALLY thawed enough to work with - it took forever). But, seriously, this doesn't require much more work than popping open a can, and it tastes so much better. They were light and flaky, sweet and buttery and cinnamony. Bliss on a Saturday morning.

Unfortunately, we had a slight emergency when the cinnamon rolls were coming out of the oven (let's just suffice it to say that hands should not touch oven doors when hot), and don't have a picture. We were in running to the doctor crazy mode, so pics didn't happen. But when we got home, those rolls were still waiting for us and helped us come down from the adrenaline high.

I'll definitely make them again. In fact, they're so easy that they might just become somewhat of a tradition around here!

Easy Sticky Buns
From Barefoot Contessa's Back To Basics

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.


Stacey Hays said...

I can't wait to try these!

Suzie said...

Hope the burn is OK! The buns were at least a little compensation I hope.

Anonymous said...

Oh, no! Are you okay?


Domestic Kate said...

It was actually the little one, and he's fine! Thanks for asking.

Anonymous said...

Sorry you had a bit of a disaster, but at least these were delicious! You will definitely have to make them again, when you can enjoy them fresh out of the oven!