Sticky Buns
- 1 cup raisins
- 1 easy sticky buns
- 1 makes 12
- 1 we used to make really delicious sticky buns at b but they took two days to make because the yeast dough needed t
- 12 tablespoons unsalted butter (1 1/2 sticks) at room temperature
- 1/3 cup light brown sugar lightly packed
- 1/2 cup pecans chopped in very large pieces
- 1 17.3-oz package frozen puff pastry (2 sheets) defrosted for the filling
- 2 tablespoons unsalted butter melted and cooled
- 2/3 cup light brown sugar lightly packed
- 3 teaspoons ground cinnamon
- Carbohydrate 47.2463333333333 g
- Cholesterol 35.6183333333333 mg
- Fat 32.1492041666667 g
- Fiber 1.83373334650199 g
- Protein 3.9233475 g
- Saturated Fat 12.6924488333333 g
- Serving Size 1 1 Serving (93g)
- Sodium 108.956166666667 mg
- Sugar 45.4125999868313 g
- Trans Fat 1.92926341666666 g
- Calories 481 calories
Step-by-step
- 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.
Waiting exactly five minutes after removing the pan from the 400-degree oven dictates whether the glaze releases cleanly or hardens like glass into the metal cups. Letting the pastry sit longer allows the melted brown sugar and butter mixture to cool below its threshold of fluidity, bonding the pecans permanently to the tin. Puff pastry relies on laminated layers of butter that steam during baking to create high rise and flaky separation, contrasting sharply with dense traditional yeast doughs. Commercial sheets require thorough thawing in the refrigerator overnight to prevent cracking when unrolled, yet must remain cold enough that the butter does not melt before hitting the heat. Trimming the uneven end pieces of the rolled cylinder ensures uniform portions that fit neatly into standard muffin cavities without spilling over the sides during expansion. Inverting the baked pastries onto parchment paper immediately after that crucial five-minute window captures every drop of the caramel coating.
