Quick and easy sticky buns made with frozen puff pastry!
Sticky buns are one of those things that I always order at bakeries but almost never make at home. Too much time and effort, and I’m never smart enough to plan ahead for my breakfast cravings.
These shortcut sticky buns made with puff pastry instead of a homemade yeast dough is exactly what I’ve been looking for. Fast and simple, these buns require just 30 minutes start to finish! Now that’s the kind of morning baking I like to do.
This recipe is borrowed from my hero Ina Garten, and I will be forever in her debt for bringing them into my life.
Or maybe I should curse her because I ate almost the whole pan and am already plotting to bake more? Hmm.
Definitely have helpers around when you bake a batch, because they’re just so irresistible! Puff pastry wrapped up with brown sugar and cinnamon, and then baked inside a bath of butter, more brown sugar, and pecans. I mean, who can resist that??
Not this gal.
baking tip:Choosing the Right Store-bought Puff Pastry
There are two main brands of store-bought puff pastry available in the United States: DuFour and Pepperidge Farm. DuFour can typically be found in specialty food stores for more than double the cost of Pepperidge Farm. However, DuFour is made with all butter and has slightly better flavor and texture. Pepperidge Farm is made with shortening, but is significantly cheaper and available at practically any grocery store.
(I used Pepperidge Farm for this recipe as that is all that is available to me locally, and it worked out great.)
Easy Puff Pastry Sticky Buns
- 3/4 cup (170 grams) unsalted butter, room temperature
- 1/3 cup (70 grams) light or dark brown sugar
- 1/2 cup (57 grams) pecans, chopped
- 1 package frozen puff pastry (2 sheets), thawed
- 2 tablespoons butter, melted and cooled
- 2/3 cup (140 grams) light or dark brown sugar
- 3 teaspoons ground cinnamon
- Preheat oven to 400 degrees F. Generously grease a regular muffin pan with nonstick cooking spray.
- With an electric mixer, beat the butter and brown sugar until smooth and creamy, 2-3 minutes. Divide evenly between the 12 muffin cups. Top with pecans.
- On a lightly floured surface, unfold one thawed pastry sheet. Brush with 1 tablespoon of the melted butter. Sprinkle with 2/3 cup of the brown sugar and 1 1/2 teaspoons of the cinnamon, leaving a 1 inch border around the edges.
- Gently roll up puff pastry perpendicular to the seams where it was folded. Cut into 6 equal pieces. Place in muffin cups, pressing down gently on the butter mixture and pecans.
- Repeat with second sheet of puff pastry.
- Place muffin pan on a sheet pan (to catch overflowing caramel, do not skip this step!) and bake until puffed and golden, about 25-30 minutes. Let cool in the pan 5 minutes, then turn out onto a plate. Use a spoon to scoop out any pecans and caramel leftover in the pan and put on top of sticky buns.
- Sticky buns are best consumed the day they are baked.