Easy Sticky Buns

sticky buns

It’s fall, y’all!

Regardless of the fact that we have yet to feel any brisk fall temperatures for more than half a day I feel that it is time to brush off those fall recipes. Why not start with a little morning treat?!

The hardest part of this recipe is having puff pastry on hand and remembering to thaw it out. The thawing out part… that tends to get me sometimes.  If you master those two hurdles, you are well on your way to an easy caramel treat.

Fair warning, these are full of butter and brown sugar.  But I’m pretty sure that’s what the start of fall calls for!  Try these out and let me know if you agree.


Easy Sticky Buns

Yield: 12 sticky buns

  • 12 T (1 ½ sticks) unsalted butter, at room temperature
  • ⅓ cup light brown sugar, lightly packed
  • ½ cup pecans, chopped
  • 1 package (2 sheets) frozen puff pastry, defrosted
  • 2 T unsalted butter, melted and cooled
  • ⅔ cup light brown sugar, lightly packed
  • 1 T ground cinnamon

Preheat the oven to 400.

Line a cookie sheet with parchment paper.  Spray a 12-cup muffin tin with nonstick spray and place it on the cookie sheet.

Whisk together the 12 tablespoons of room temperature butter and 1/3 cup brown sugar. I typically just work it all together with a fork until it is a smooth consistency. Drop a tablespoon or so into each of the 12 muffin cups. Scatter the pecans evenly over the butter mixture.

Lightly flour a cutting board or other surface and unfold one sheet of the puff pastry so that the folds are running left to right in front of you. This will help you roll the pastry up after it is filled. Brush the entire sheet with half of the melted and cooled butter. Sprinkle the dough with half of the brown sugar and half of the cinnamon.  If you’d like an added treat, sprinkle in some raisins, cranberries, other fruit or chocolate chips.  You can mix these up in many ways!

Starting with the edge closest to you, roll the dough up like a jelly roll.  End with the seam at the bottom of the roll.  Using a serrated knife, trim the uneven edges off of the roll, about 1/2 an inch.  Discard the scraps. Slice the roll in half, then slice each half into three equal pieces.

Place each piece of the roll, spiral side up, in 6 of the muffin cups.  Repeat this process with the second sheet of puff pastry.

IMG_2092

Bake the full tray for 30 minutes, until the sticky buns are golden brown on top and firm to the touch – but be careful! The caramel will be very hot!

IMG_2095

Set the tray on a potholder or rack and allow them to cool for 5 minutes only.  If the sticky buns cool too long before taking them out of the tray… they will very much stick to the pan. Turn the buns onto the parchment paper, easing any pecans and filling that hang behind onto the buns with a spoon.

Cool the sticky buns completely and enjoy! These are delicious at room temperature and reheat easily the next morning. 

sticky buns2


Full Recipe

Easy Sticky Buns

  • 12 T (1 ½ sticks) unsalted butter, at room temperature
  • ⅓ cup light brown sugar, lightly packed
  • ½ cup pecans, chopped
  • 1 package (2 sheets) frozen puff pastry, defrosted
  • 2 T unsalted butter, melted and cooled
  • ⅔ cup light brown sugar, lightly packed
  • 1 T ground cinnamon

Preheat the oven to 400.

Place a 12-cup muffin tin on a sheet pan lined with parchment paper.

Spray the tin with nonstick spray.

Whisk together the 12 T butter and ⅓ cup brown sugar.

Drop about 1 T of the mixture in each of the muffin cups.

Scatter the pecans evenly among the muffin cups on top of the butter mixture.

Lightly flour a wooden board or stone surface.

Unfold 1 sheet of puff pastry with the folds going left to right in front of you.

Brush the whole sheet with half of the melted butter.

Sprinkle the dough 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 ½-inch and discard.

Slice the roll in half, then slice each half in thirds.

Place each piece, spiral side up, in 6 of the muffin cups.

Repeat the process with the second sheet of puff pastry.

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, easing pecans and filling onto the buns with a spoon.

Cool completely.

2 thoughts on “Easy Sticky Buns

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