Some (usually weekend) mornings our daughter decides that 5:30am is a good time to wake up. Often on those occasions, despite our best efforts to convince her otherwise, she is wide awake and raring to go. It is on these days that we (well actually, my husband) gets up with her and makes something special for breakfast. This past Saturday it was sticky buns. I’m more of a savory breakfast person but since my husband decided to whip these up after he snuck out of the room to get our chipper early riser, I’ll just bask in what a good thing I have. I mean, really.
- 12 tablespoons (1½ sticks) unsalted butter, at room temperature
- ⅓ cup light brown sugar, lightly packed
- ½ 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
- ⅔ cup light brown sugar, lightly packed
- 3 teaspoons ground cinnamon
- 1 cup raisins
- Preheat the oven to 400 degrees F. 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 ⅓ 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 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with ⅓ cup of the brown sugar, 1½ teaspoons of the cinnamon, and ½ 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 ½-inch and discard. Slice the roll in 6 equal pieces, each about 1½ 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. Be careful - they're hot! 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.
** Recipe by Ina Garten. Food Photography & Styling by Michelle Smith