Sticky Buns

By aarrington

per bun: 267 cal, 18g fat (6g sat fat), 10mg chol, 202mg sod, 3g pro, 24g carb, 1g fiber

Ingredients

• 1/4 C cold, unsalted butter, cut into 12 slices
• 1/2 C packed brown sugar
• 1/2 C pecans, coarsely chopped
• 2 sheets frozen puff pastry, thawed
• 1 tsp cinnamon

Details

Servings 12
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Heat oven to 375°. Place a slice of butter in each cup of a 12-cup muffin tin. Top with the brown sugar, then the pecans.

Unfold a sheet of puff pastry onto a cutting board. Gently rub cinnamon onto one side of one sheet. Cut into 6 strip. Holding the strip at each end, loosely twist, then shape into a coil. Tuck the end under the center and place on top of the nuts. Repeat with the remaining pastry.

Bake until the pastry is puffed and golden brown, about 25 minutes. Remove from the oven and immediately invert onto a baking sheet. Let cool for 5 minutes before serving.