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Guest Feature: Puff Pastry Sticky Buns

“I really don’t think I need buns of steel. I’d be happy with buns of cinnamon.” Ellen DeGeneres. We all have mornings like this, when the mood strikes for something homemade, sweet, and cinnamon.

On the occasional lazy Sunday morning, there’s nothing like fresh baked bread swirled with cinnamon and brown sugar. The trouble with a homemade cinnamon bun however, is that it requires time and preparation…maybe even more prep than your other buns, the steel ones. But before you abandon your sticky bun craving, there is a quick fix to the problem. It’s frozen Puff Pastry. Puff Pastry Sticky Buns are a cheeky little alternative when you don’t have the time to prepare the dough.

While traditional sticky buns require several hours, sometimes a whole day of prep, Puff Pastry Sticky Buns can be assembled and baked in about 30 minutes, with very little planning.
It’s simple. Set the butter out on your countertop to soften overnight, and transfer a box of frozen pastry from the freezer to the fridge. In the morning, your favorite little honey buns will be eager to help you assemble the ingredients. A sprinkle of brown sugar and cinnamon, and you’ll be ready to roll!

Modified from Ina Garten’s Easy Sticky Buns
puff pastry sticky buns

puff pastry sticky buns
puff pastry sticky buns

Puff Pastry Sticky Buns

Prep Time: 10 mins
Cook Time: 25 mins
Yields: 12

Ingredients

  • 1 Box puff pastry (2 sheets), thawed. Place frozen box in the fridge to thaw overnight
  • 12 Tablespoons - Unsalted Butter (1.5 sticks)
  • 1/3 Cup - Brown Sugar
  • Optional: 1/2 Cup - Chopped Pecans
  • FILLING:
  • 2 Tablespoons - Unsalted Butter, melted & cooled
  • 2/3 Cup - Brown Sugar
  • 3 Teaspoons - Ground Cinnamon

Method

  1. Preheat oven to 400 degrees. Place a 12-muffin tin on a sheet pan lined with parchment paper to catch drips.
  2. With a hand mixer, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 tablespoon of the mixture in each muffin cup. If using nuts, sprinkle the chopped pecans on top of each spoonful of sugar and butter
  3. Sprinkle flour onto a clean, flat surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted, cooled butter. Then, sprinkle each sheet with 1/3 cup of the brown sugar and 1 1/2 teaspoons cinnamon
  4. Starting with the end closest to you, roll the pastry up snugly around the filling, finishing the roll with the seam side down
  5. Slice the roll in 6 equal pieces. 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
  6. Bake for 25 minutes, until the sticky buns are golden to dark brown on top
  7. Allow to cool for 5 minutes, then invert the buns onto the parchment paper and cool completely

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