To say that I have a sweet tooth would be like saying Texas kinda likes it’s Barbeque.
Growing up, we rarely got cake, cookies or the like.
Mom was kinda a health nut.
She tried so hard to make us healthy.
And since I moved out over 20 years ago, I have more than made up for it.
I try to be good and healthy, but something in me just fights me tooth and nail.
Something like these Easy Sticky Buns that Melissa of Made by Melissa picked out for us BB’s to make, that I just. don’t. have the energy to fight against.
Just try to say no to these sweet little things.
I double dog dare ya!
If you can, you are a bigger person than I, because I ate 4 of them.
Want to say yes! Yes! YES!!! to your sweet tooth, and bury that health nut in the back yard?
Then get out your shovel and make these sticky buns.
You’ll have them in no time at all, with minimal effort.
You don’t even have to get out the mixer if you don’t want to.
Easy Sticky Buns
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 for the filling
2 tablespoons unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 cup raisins yucky raisins/chocolate chips/cinnamon chips
Preheat the oven to 400 degrees. 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, (if your butter is softened, then you can just used a wooden spoon. I used my hand mixer) combine the 12 tablespoons 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 half of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins I used cinnamon chips. 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 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.