| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 40 min |
| Yield: | 12 buns |
Ingredients
- 1 pound bacon
- 1 1/2 cups packed light brown sugar
- 1/4 cup pure maple syrup
- 1/4 cup heavy cream
- 1/4 teaspoon kosher salt
- 4 tablespoons unsalted butter
- One 17.25-ounce box puff pastry
- 1 tablespoon ground cinnamon
- 1 1/2 cups chopped pecans
Instructions
- Preheat the oven to 400 degrees F. Place a 12-cup muffin tin on a baking sheet lined with parchment paper. Line 2 additional baking sheets with aluminum foil.
- Lay the bacon slices on the baking sheets lined with foil. Bake until almost crispy, but not quite done, about 18 minutes. Remove the bacon to a paper towel-lined plate. Pour the bacon fat into a small pot. Once the bacon is cool, crumble into small pieces.
- Place the pot over medium-low heat. Add 1 cup brown sugar and cook, whisking frequently, until the sugar is dissolved, about 3 minutes. (The mixture will look granular.) Slowly stream in the maple syrup and whisk vigorously as the mixture begins to bubble. Once syrup comes together, add the cream and kosher salt. Remove from the heat and whisk until all of the cream is incorporated. Reserve until ready to use.
- Melt the butter in a small saucepan over medium-low heat. Unfold both sheets of puff pastry and arrange the sheets so that the fold lines run parallel to the counter edge. Generously brush the sheets with the melted butter. Combine the remaining 1/2 cup brown sugar with the cinnamon in a small bowl. Sprinkle the sugar mixture evenly over the buttered sheets. Sprinkle 1/2 cup crumbled bacon and some of the chopped pecans over the pastry. Gentle press the bacon and nuts into the sugar mixture with your palms. Roll the pastry away from you, forming 2 tight logs. Use a serrated knife to cut each log into 6 equal pieces.
- Pour 1 tablespoon of the bacon caramel into each muffin cup. Sprinkle with 1 tablespoon each crumbled bacon and chopped pecans. Place sticky buns cut-side into caramel in each muffin cup and gently press down, maintaining the round shape.
- Bake until the caramel bubbles and the buns are deeply golden brown, about 35 minutes. Work quickly to release the sides of the buns from the muffin cups, using a small knife. Carefully invert the muffin tin onto another baking sheet. Spoon any caramel that remains in the muffin tin over the buns. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 651 |
| Total Fat | 46 g |
| Saturated Fat | 13 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 2 g |
| Sugar | 32 g |
| Protein | 9 g |
| Cholesterol | 42 mg |
| Sodium | 363 mg |
Reviews
One of the best
Delicious
Delicious and highly recommend!
It’s just so dam good
Came out yummy! I made half the recipe, and prepped the bacon when I made breakfast yesterday. My family loved it!
Have to agree with the last reviewer. These were burnt even with less cooking time. Very crunchy upon cooling. What a waste of time and ingredients. I will try Ina’s sticky bun recipe next time.
The caramel ended up slightly burnt. I even removed them from the oven 9 minutes less than the recommended 35 minutes. I was so surprised of how dark they had gotten when I flipped them over. I wonder if the400 degree oven from doing the bacon was too hot. The recipe does not say to lower the temperature for baking them and there was no mention of them getting burnt and hard. The pastry part could have baked a little longer. I could tell that these would be delicious because the flavor was wonderful. I would make again if I could correct the caramel sauce from becoming hard and slightly burnt. Suggestions, please.
Outstanding! We enjoyed these a lot
Delicious! Enjoyed the bacon for something different. Will make again!
I made these, they’re so good. They didn’t need the extra kosher salt as the bacon was salty enough, but they were still delicious.