Sticky Buns

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.

All done.

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.

Yours edibly,


P.S. Gourmet club pictures will be up shortly!

Lady Marmalade

The owners of Lady Marmalade serve colourful breakfast and lunch fare in the most satisfying and appetizing way. Presentation is a little sloppy and the kitchen is a bit of a mess, but damn their food tastes good.

I only tried two dishes, but this was more than enough to know that these chefs know what they’re cooking! The restaurant’s organic brunch gives you the type of dish that satisfies ALL day long.

When you’re seated in the restaurant, make sure to note the assortment of chairs — you’re bound to find a cute chair you’d love to take home with you.

I couldn’t order anything other than one of the signature dishes so I picked Huevos Rancheritos.

This traditional Mexican breakfast comes with cheesy scrambled eggs topped with chipotle salsa, a large side of guacomole, smashed beans, and a warm wholewheat tortilla.

The dish looked totally wild and was garnished with too much parsley, but it was the flavour that got me.

I ate the best bites when I rolled a bit of each: eggs, beans, guac in the warm tortilla.The combination was unbelievable.

My bf always opts for either the classic eggs, bacon, potato breakfast or a BLT. This time it was the BLT.

The not-so-classic BLT included a poached egg, bacon, roasted tomato, red onion, spinach, potatoes, side salad, and delicious chipotle mayo.

A meal with all four food groups complementing each other beautifully is bound to always hit the spot. The side salad was a little lame and unnecessary but the BLT was bangin’!

I’ll be seeing you again soon my lady 😉

Yours edibly,