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    You are in: Home / Recipes / Easy Sticky Buns Recipe
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    Easy Sticky Buns

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    mapaklenk's Note:

    This recipe was featured on GMA this a.m. and will be great for Christmas morning. It is created by the Barefoot Contessa. She used raisins and pecans but, as my family does not like them in sticky buns, I have excluded them from the ingredients in order to get a more correct calorie and nutrient count. Defrosting time for the puff pastry is not included in cooking time. She says you can make this entirely the night before and cook in the morning.

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    Ingredients:

    Serves: 12

    Yield:

    Muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 400 degrees. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
    2. 2
      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. If you would like to use nuts, distribute the 1/2 cup chopped pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
    3. 3
      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 half of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and, if you like, 1/2 cup of raisins. 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.
    4. 4
      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.
    5. 5
      Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. 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.

    Ratings & Reviews:

    • on December 10, 2008

      55

      What a thrill to see Ina on GMA presenting an easy brunch with these sticky buns, a savory omelet and a cocktail I can't wait to try! All the recipes come from her new book, Barefoot Contessa Back to Basics. It's my #1 request for Christmas! For those who want to include the pecans and raisins in the original recipe, just distribute 1/2 cup pecans, chopped in very large pieces, evenly among the 12 muffin cups on top of the butter and sugar mixture. To add the raisins, sprinkle each sheet of puff pastry with 1/2 cup raisins on top of the brown sugar and cinnamon. A great recipe from one of my favorite chefs, so thank you for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 17, 2010

      55

      These are absolutely wonderful. The puff pastry creates such a light and tender crust. I STRONGLY recommend adding the raisins (1 cup) as they really complement the rolls!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 04, 2009

      55

      I'd give this ten stars, if I could. Really easy and they look like they're from a high end bakery. The only thing I did differently was to spray the muffin pans first so that the buns would release a little easier.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Easy Sticky Buns

    Serving Size: 1 (76 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 414.5
     
    Calories from Fat 261
    63%
    Total Fat 29.0 g
    44%
    Saturated Fat 12.4 g
    62%
    Cholesterol 35.6 mg
    11%
    Sodium 110.8 mg
    4%
    Total Carbohydrate 36.7 g
    12%
    Dietary Fiber 0.9 g
    3%
    Sugars 17.9 g
    71%
    Protein 3.1 g
    6%

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