I swear these buns are just as sticky as they look. But even more delicious than you would expect.
I made these buns for my most recent Gourmet Club dinner. We had the best theme yet: Breakfast/Brunch for dinner! It was a dream come true… a bit of a carb overload but still a dream 🙂
I decided to use a very easy recipe because our dinner was in the middle of the week so I didn’t have time to prepare anything too fancy.
I found a great recipe in my Barefoot Contessa: Back to Basics cookbook that was perfect! I made a few changes, based on some reviews I found, but otherwise that was it.
I started these buns by combining butter, brown sugar, and pecans and placing about a tablespoon at the bottom of 12 muffin trays.
Next, I floured the table, rolled out a sheet of puff pastry, and covered it with melted butter, brown sugar, cinnamon, and pecans like so:
I then rolled up the sheet nice and tight, and sliced it into six pieces. I repeated this all again and placed the spirals in the muffin tray.
I baked the buns at 350°F for 40 minutes until they were golden brown.
Then I removed them from the tray and placed them bottom side up on the plate.
The buns were firm on the outside but were soft and ooey gooey in the center, just how I like them!
Here is the recipe, enjoy!
Adapted from Barefoot Contessa: Back to Basics – Sticky Buns.
- 1 1/4 sticks unsalted butter, at room temperature
- 1/3 cup light brown sugar, lightly packed
- 1/4 cup pecans, chopped in very large pieces
- 1 package (450g) or 2 sheets frozen puff pastry, defrosted overnight in fridge
For the Filling
- 2 tablespoons unsalted butter, melted and cooled
- 2/3 cup light brown sugar, lightly packed
- 3 teaspoons ground cinnamon
- 1/4 cup pecans, coarsely chopped
Preheat the oven to 350°F. Place 12-cup muffin tray on baking tray lined with parchment paper.
In an electric mixer, combine 1 1/4 sticks of butter and 1/3 cup of brown sugar until it has a paste-like texture. Place about a tablespoon in each muffin tray and sprinkle with a few pecans.
Flour a flat surface and roll out a sheet of puff pastry over top. Brush the entire sheet with 1/4 cup melted butter. Sprinkle the sheet with the brown sugar, cinnamon, and pecans, making sure to leave a 1-inch border. Roll up the pastry nice and tight, trim the ends, and slice into 6 equal pieces. Place each piece spiral side up into muffin tray. Repeat with second sheet.
Bake the buns for about 40 minutes, until they are golden brown and the edges are firm. Cool for 5 minutes then invert onto baking tray or plate.
P.S. Gourmet club pictures will be up shortly!
One thought on “Sticky Buns”
These look amazing – think I´ll have to give them a go!