Easy Puff Pastry Sticky Buns
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. While DuFour is the better product, I have used Pepperidge Farm on many occasions with success.
Easy Puff Pastry Sticky Buns
Ingredients
- 3/4 cup unsalted butter , room temperature (170 grams)
- 1/3 cup packed light or dark brown sugar (70 grams)
- 1/2 cup pecans , chopped (57 grams)
- 1 package frozen puff pastry , thawed (2 sheets)
Filling:
- 2 tablespoons butter , melted and cooled
- 2/3 cup packed light or dark brown sugar (140 grams)
- 3 teaspoons ground cinnamon
Instructions
- 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 1/3 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.
This is one of mt favorite “special treat” recipes! I usually make it on Christmas morning.
Mistake in Directions: 3.
Maybe mean 1/3 cup of brown sugar, otherwise your Ingredients do not add up. (If you add the full 2/3 cups, there will be none left for the second sheet.)
Thank you!
We love these. I make them very often using Truvia brown sugar. They are a bit hit with the neighbors too. Having them today on Super Bowl Sunday!
Something want quite right w this. Butter and sugar mixture separated and burnt before the buns cooked. I ended up w pans full of melted butter and buns converted in blackened sugar.
Can these be made day 1 and baked day2
I have these in the oven right now. I love sticky buns but have never made them. Honestly, I wish I’d watched Ina Garten’s video before I made them. I’d have included the raisins. I put mine back in the fridge for 15 minutes before putting them in the oven so they would be cold to start. (I read this somewhere else.) Now just waiting…
Well hmmm… I’m disappointed. They taste great, but they’re not done. I cooked them 27 minutes. Since I turned them out onto another cookie sheet, I don’t guess there’s any way to put them back in the oven.
I”m sad.