You know how it goes. You’ve made something really yummy and the last one is waiting at home for you after you’ve say, taken the kids to school in the wee hours of the morning, or worked all day, or worked out extra hard, etc. Then when you finally get to the kitchen to sit down and enjoy your treat, all you find is AN EMPTY PLATE.
Crestfallen, you realize that your husband has just enjoyed the last Easy Sticky Bun, or whatever else it might be, and doesn’t feel bad about it at all. Did he not think you might want it, too? Did he not have enough the day before when he ate two? I guess that’s what you call “a failure to communicate”.
The one good thing is that he said these were “the best sticky buns ever”, and they were all eaten, so that meant none left on the counter for days making me feel bad. I thought they were awesome, also. The recipe was picked by Barefoot Blogger Melissa of Made by Melissa and is from the new Barefoot Contessa Cookbook, Back to Basics. The dough is made with puff pastry so they were super easy compared to sticky buns made with regular dough. I didn’t use the raisins, since none of us are huge raisins in stuff fans. I did only make half of the recipe, so now I know that next time I’ll have to make all twelve so I can have more than one.
Easy Sticky Buns
from Back to Basics by Ina Garten
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 for the filling
2 tablespoons unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 cup raisins
Preheat the oven to 400 degrees. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
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. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
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 1/2 cup of the 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.
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 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.