This is another recipe from Ina on the Food Network that my husband requested I try. It really was an easy recipe and the finished product was AWESOME! They do take a little time to make so they are good for a lazy/holiday weekend breakfast!Ingredients:
12 tbsp. (1 1/2 sticks) unsalted butter, at room temperature
1/3 c light brown sugar, lightly packed
1/2 c. pecans, chopped in very large pieces
1 pkg. (17.3 oz/2-sheets) frozen puff pastry, defrosted
2 tbsp. unsalted butter, melted and cooled
2/3 c. light brown sugar, lightly packed
3 tsp. cinnamon
1 c. raisins
- Preheat oven to 400 degrees. Place a 12-cup muffin tin on a sheet pan lined with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, combine 12 tbsp butter and 1/3 cup brown sugar.
- Place one rounded tbsp of the mixture in each of the 12 muffin cups.
- Distribute the chopped pecans evenly among the 12 cups.
- Lightly flour a board or your clean counter top. Unfold one sheet of puff pastry with the folds going left to right.
- Brush the whole sheet with melted butter.
- Leaving a 1-inch border on the pastry, sprinkle with 1/3 c. of brown sugar, 1 1/2 tsp. of cinnamon and 1/2 c. of raisins.
- Starting with the end nearest to you, roll the pastry up tightly like a jelly roll. Trim the ends of the roll about 1/2 inch and discard.
- Slice the roll into six equal pieces.
- Place each piece, spiral side up, in six of the muffin cups.
- Repeat with the second sheet of puff pastry to make a total of 12 sticky buns.
- Bake for 30 minutes, until the sticky buns are dark brown on top and firm to the touch.
- Allow to cool for ONLY 5 minutes, invert the buns onto the parchment paper and cool completely.
NOTE: My husband does not like pecans and I do not like raisins so I make these plain and they were still awesome!