After the pear- crème fraîche buns
, I thought a post would be necessary for straight up puff pastry sticky buns. This version is so easy to make, and so tasty. I did sneak some chocolate in there to change things up a bit, but feel free to use raisins or pecans instead.
Puff Pastry Sticky Buns
adapted from Barefoot Contessa
If you are not a fan of chocolate in your sticky buns, feel free to use 1 cup raisins or 1 cup chopped pecans instead.
12 tablespoons [1 1/2 sticks] unsalted butter, at room temperature
1/3 cup light brown sugar, lightly packed
1/2 cup pecans, chopped in very large pieces
1 package [17.3-ounces/ 2-sheets] frozen puff pastry, defrosted
2 tablespoons unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
4 ounces bittersweet chocolate, chopped [optional]
Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
In a large bowl, combine the 12 tablespoons butter, 1/3 cup brown sugar, and salt. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups., 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. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with 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 2 ounces chocolate. 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, 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.
Bake for 20-30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful – they’re hot! Allow to cool for 2 minutes only, invert the buns onto the parchment paper [ease the filling and pecans out onto the buns with a spoon] and cool completely.