Sticky Buns Easy

By exdircomp

Ingredients

• Goo:
• Canola oil spray
• 1 store-bought pizza dough or 1 package (17.3 ounces/ 2 sheets) frozen puff pastry, defrosted
• 3/4 cup (1 1/2 sticks) unsalted butter
• 1 1/2 cups firmly packed light brown sugar
• 1/3 cup honey
• 1/3 cup heavy cream
• 1/3 cup water
• 1/4 teaspoon kosher salt
• 1 cup chopped pecans
• Filling:
• 1 cup dried cherries
• 1/2 cup cranberries
• 1 1/2 cups dark brown sugar
• 2 cup chopped pecans
• 1 cup chopped walnuts
• 1 stick (1/2 cup) unsalted butter, at room temperature
• 2 tablespoons ground cinnamon
• 1/2 tablespoon all-purpose flour
• 1/2 teaspoon salt
• Topping:
• 1 cup confectioners' sugar
• 1 orange, juiced and zested
• 1/2 teaspoon vanilla extract
• or
• 1 stick butter
• 3 tablespoons honey
• or
• 1 cup light muscavado sugar
• 4 tablespoons unsalted butter
• 1/3 cup honey
• 1/4 cup freshly squeezed orange juice
• 1 orange, zest finely grated
• 1 cup sliced almonds, lightly toasted

Preparation

Step 1

Preheat the oven to 450 degrees F. Spray a 9 by 13-inch baking dish well with canola oil spray.



Remove the pizza dough from the fridge, cover with a clean kitchen towel and let come to room temperature for 30 minutes.

First, make the goo. In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar and cook, stirring, to combine (it may look separated, that's ok). Remove from the heat and whisk in the honey, cream, water, and salt. Strain to remove any undissolved lumps of brown sugar. Let cool for about 30 minutes, or until cooled to room temperature. Stir in nuts. You should have about 3 cups. (The mixture can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator.) If making ahead add nuts on day of making rolls.

Filling:

Place the cherries and cranberries into a bowl of warm water and let them reconstitute, about 5 minutes. Drain all the water from the cherries and add to the bowl the brown sugar, pecans, walnuts, butter, cinnamon, flour and salt. Stir all until combined.



Place the dough out onto a lightly floured surface and roll into a large rectangle about 1/2-inch thick. Spread the filling over the dough, leaving a 1-inch border. Or
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 1 tablespoon of the melted butter. Leaving a 1-inch border on the puff pastry. At this Point add filling.


Next, roll the dough the same way you would a jellyroll, from one end to the other. Trim off the ends and cut into 12 equal slices. Pour goo into the bottom of the pan. Place the rolls into the baking dish so that there are 3 on the short side and 4 on the long side. Place the rolls into the oven and cook until golden brown, about 15 minutes.



Add the confectioners' sugar, orange juice and zest and vanilla extract to a bowl and stir well to combine. When the rolls come out of the oven, drizzle them with the glaze immediately and let cool for 10 minutes.

Or:


Melt butter in small saute pan, and cook until it turns a golden brown. Drizzle in honey and stir to incorporate.

Or

For the glaze:

Combine the sugar, butter, honey, orange juice and zest in a saucepan and bring to a boil; boil until slightly thickened. add the nuts Pour over the top.