This post is about quick and easy Sticky Buns Recipe is brought to you from Wayfair Homemakers.
If there is any cooking class that I would most benefit from is baking with yeast. I have attempted too many recipes, such as rolls and a king cake, that turned out poorly due to the dough. I was thrilled to find a recipe for one of my favorite breakfast treats, sticky buns, that did not involve yeast. With a well stocked freezer and fridge you can make these great sticky buns in less than 1 hour and surprise your family or overnight guests. All you need is a box of puff pastry, butter, brown sugar and pecans. Simple enough right!
Place them in the muffin tins, swirl side up. Don’t they look like little roses.
Allow to cook and then invert them onto your lined baking sheet.
Ta Da. Make sure you use the parchment for easy clean up. The caramel sauce can be a bear to deal with.
- They were good warm, we were in a hurry that day but they were amazing cool.
- You can make these the night before, cover well and allow to get to room temperature before baking.
- You can also halve or double the recipe easily. We only had 1 sheet of parchment and made 6.
- These would be excellent Brunch recipe, especially a Sunday Brunch since you can have the ready before you head off to church
- 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
- 2 tablespoons unsalted butter, melted and cooled
- 2/3 cup light brown sugar, lightly packed
- 3 teaspoons ground cinnamon
- Preheat the oven to 400 degrees F. 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, 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 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar and 1 1/2 teaspoons of the cinnamon
- 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, or until dark. Check your buns after 20 minutes.
- Allow the buns to cool for 5 minutes, then invert onto the parchment paper.
- Spooning out any nut/ caramel mixture left in the pan.
- Allow to cool before serving.
What is your favorite breakfast treat?