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Holiday Sticky Buns

Holiday Sticky Buns
PREP TIME
20 min
COOK TIME
30 min
YIELDS
12 servings

2010 Ina Garten, All Rights Reserved.

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Ingredients

Dough

12
Tbsp (1 ½ sticks) unsalted butter, at room temperature
cup light brown sugar, lightly packed
½
cup pecans, chopped in very large pieces
1
package (17.3 oz/2 sheets) frozen puff pastry, defrosted

Filling

2
Tbsp unsalted butter, melted and cooled
cup light brown sugar, lightly packed
3
tsp ground cinnamon
½
cup dried cranberries
½
cup white raisins
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Directions

Step 1

Preheat the oven to 400ºF. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.

Step 2

In the bowl of an electric mixer fitted with the paddle attachment, combine 12 tablespoons of butter and 1/3 cup brown sugar.

Step 3

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.

Step 4

Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with 1 tablespoon of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of brown sugar, 1 1/2 teaspoons of the cinnamon, 1/4 cup of the cranberries and 1/4 cup of the raisins.

Step 5

Starting with the end nearest you, 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, about 1 1/2 inches each.

Step 6

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, until the sticky buns are golden to dark brown on top and firm to the touch.

Step 7

Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.

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