Flaky, buttery puff pastry with a delicious brown sugar pecan topping. These Easy Sticky Buns are perfect for brunch!
I have been watching a TON of Food Network lately, partially while confined to the couch nursing but mostly because I’ve decided to take back the living room TV from my children. If you think your toddlers cartoons are annoying (I’m looking at you Caillou) wait for tween shows; just exchange baby talk for back talk. Food Network has proved family friendly for the most part, occasionally one of the chefs throws out a bad word (I’m looking at you Bobby Flay), but still less than any of the regular channels.
My nine year old definitely resisted the change at first, but now she LOVES watching cooking shows. We watched all of the Kid’s Baking Championship and Kid’s Chopped, but she especially loves The Kitchen and Pioneer Woman. It’s been fun watching them with her.
When I saw Ina make these sticky buns I knew I wanted to make some myself! They reminded me of my Caramelized Pecan Brie Bites without the Brie… but oh my, how delicious would that be added to these? These sticky buns are obviously best fresh from the oven, but I had one (or three) the next morning with my coffee and they were also delicious!
- 12 tbsp unsalted butter room temp
- 1/3 cup brown sugar lightly packed
- 1/2 cup pecans roughly chopped
- 1 pkg (2 sheets) puff pastry defrosted
- 2 tbsp butter melted and cooled
- 2/3 cup brown sugar lightly packed
- 3 tsp cinnamon
- Preheat the oven to 400 degrees.
- Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper; set aside.
- Cream the 12 tbsps butter and 1/3 cup brown sugar with a mixer.
- Scoop 1 rounded tbsp of the mixture in each of the 12 muffin cups and top evenly with pecans.
- Lightly flour a non-stick surface and unfold 1 sheet of puff pastry. (Folds should go left to right.)
- Brush the whole sheet with melted butter.
- Leaving a 1-inch border, sprinkle with half of the brown sugar and cinnamon.
- 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, each about 1 1/2 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 total 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.
- Run a knife around each sticky bun to loosen and invert the buns onto the parchment paper to cool completely.