Easy Sticky Buns
- 12 tbsp (1 1/2) unsalted butter - room temperature
- 1/3 cup light brown sugar, lightly packed
- 1/2 cup pecans - chopped in large pieces
- 1 package (2 sheets) frozen puff pastry - defrosted
- 2 tbsp unsalted butter - melted and cooled
- 2/3 cup light brown sugar - lightly packed
- 3 teaspoons cinnamon
- 1 cup raisins
Preheat oven to 400 degrees
Place a 12 cup muffin tin on a baking sheet lined with parchment paper
In the bowl of an electric mixer fitted with the paddle attachment combine the 12 tbsp 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 tops 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 sheet with 1/3 cup brown sugar, 1 1/2 tsp cinnamon and 1/2 cup 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 into 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.