By mapaklenk on December 10, 2008
"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."
Serving Size: 1 (76 g)
Servings Per Recipe: 12
"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!"
"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!"
"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."