| Level: | Easy |
| Total: | 55 min |
| Prep: | 20 min |
| Inactive: | 5 min |
| Cook: | 30 min |
| Yield: | 12 sticky buns |
Ingredients
- 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
- 2 tablespoon unsalted butter, melted and cooled
- 2/3 cup light brown sugar, lightly packed
- 3 teaspoons ground cinnamon
- 1/2 cup dried cranberries
- 1/2 cup white raisins
Instructions
- 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 12 tablespoons of 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 1 tablespoon of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of brown sugar, 1 1/2 teaspoons of the cinnamon, 1/4 cup of the cranberries and 1/4 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, about 1 1/2 inches each. 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 482 |
| Total Fat | 32 g |
| Saturated Fat | 13 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 2 g |
| Sugar | 27 g |
| Protein | 4 g |
| Cholesterol | 36 mg |
| Sodium | 111 mg |
Reviews
I wrote to Ina and she responded saying to complete steps 2 and 3 the day before you want to serve them, wrap everything tightly and put it in the refrigerator. The next day complete steps 1and 4 and serve. They turn out great!
Make these every Christmas Eve to bake in the morning of Christmas Day. 400 degrees (preheated oven) for 25 mins. Because I used non stick spray on the pans and turned them over into the parchment paper almost immediately they looked great. I needed to use a rubber spatulas to remove some Carmel mixture to drip down onto the muffins, it took a bit of time. But these cooked perfectly and there wasn’t a crumb to be found
I’ve made these many times and love them! Has anyone made ahead and baked them off the next morning?
Absolutely delicious, flaky, sweet and very easy to make. Will definitely make these again. Thanks Ina !
A “disaster” they were most certainly not! I made a few variations though; which inspired family smack down wrestling antics for the last one. Here’s my version: triple the chopped pecans, omit the raisins (extra sweetness is not necessary), increase the dried cranberries (double or triple) be far more generous w the cinnamon & brown sugar layer on the rolled out puff pastry sheet – creating an even layer of the cranberries, br sugar & cinnamon.
I like very many of Ins’s recipes and have liked them! These, however were a total disaster. As others have mentioned, the tops were too dark ( burnt) to eat and the middle wasn’t even cooked. Also, they were pretty small. I am thankful I did not wait until Christmas morning to make them!
Make these every holiday for the last 3 years & they’re always a Hit♥️✅‼️
These were ok. A bit too much butter and not enough pecans in my opinion.
My sister and I made these for Christmas brunch this morning. They were a hit – but we had some issues. For one thing, the gooey sticky topping wouldn’t come out of the pan; the roll came out without the caramel top. It was very hard to clean the pans. They are a tad bit to greasy and too sweet.
These are sooooooooo yummy! Extremely easy to make something everyone wants to eat! I made these the day before Christmas thinking I would have at least one left for Christmas morning, well, my husband got into them Christmas Eve when there “were” six left. When I went into the kitchen Christmas morning there weren’t ANY, and I had to assume Santa got into them! Thx Ina, I’m making some more tomorrow, New Year’s Day! Enjoy Paris with the hubs!