If there is any cooking class that I would most benefit from it would be 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!
Quick & Easy Sticky Buns Recipe (NO Yeast Sticky BUNS)
HOW TO DEFROST PUFF PASTRY
No worries, I had a limited time before running out to a soccer tournament so I put our frozen puff pastry into the microwave and defrosted for 2 minutes and kept checking on it until it was soft. Worked perfectly.
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 cleanup. The caramel sauce can be a bear to deal with.
- They were good warm, we were in a hurry that day but they were amazingly cooled later in the day.
- You can prepare these sticky buns 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 puff pastry and made 6.
- These would be excellent Brunch recipe, especially a Sunday Brunch since you can have them ready before you head off to church
Easy Sticky Buns (Made with Puff Pastry)
What is your favorite Puff Pastry Treat?
- 12 tablespoons or 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
- 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.
Adapted from Barefoot Contessa
Nutrition InformationYield 12 Serving Size 1 Roll
Amount Per Serving Calories 234Total Fat 18gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 9gCholesterol 35mgSodium 18mgCarbohydrates 18gFiber 1gSugar 15gProtein 1g