Simple Stout Sticky Buns

By vealam

Ingredients

• Sauce:
• 2/3 cup stout or porter
• 1/2 cup packed brown sugar
• 2 1/2 tablespoons honey
• 2 tablespoon butter
• 1/3 cup cream
• Buns:
• 1 package frozen puff pastry, defrosted
• 1 1/2 tablespoons butter, melted
• 1/3 cup brown sugar
• 1 – 2 teaspoons cinnamon
• Pecans, to taste (optional)

Details

Servings 12
Preparation time 15mins
Cooking time 30mins
Adapted from blog.hostthetoast.com

Preparation

Step 1

Make the sauce:
In a saucepan over medium heat, let the stout reduce until it reaches about ¼ of its original volume.

Stir in the brown sugar, let melt completely and thicken, and then stir in the honey and butter. At this point, you should have a thick, aromatic caramel.

Remove the mixture from the heat and let it cool for 5 minutes. Then, stir in the cream to create your caramel-stout sauce.

For the buns:
Preheat the oven to 400 degrees F.

Unfold 1 sheet of puff pastry and place on a lightly floured board or countertop. Brush the whole sheet with ½ tablespoon melted butter, and then sprinkle each sheet with about 2 tablespoons of brown sugar and ½ teaspoon of cinnamon. Be sure to leave a border around the edges of the puff pastry, as the cinnamon and sugar will smush outwards as it is rolled.

Spray a muffin tin with nonstick spray and place a few chopped pecan pieces in the bottom of each cup.

Roll the puff pastry up tightly, like you would a jelly roll. Set with the seam side down, and cut off the very ends of each side and discard. Slice each roll into 6 even pieces. Repeat with the second puff pastry roll.

Place each of the rolled pieces into the muffin cups. Spoon a bit of the caramel over the top (not too much or it will make your sticky buns hard) and top with the chopped pecans.

Bake the buns for about 15 minutes, or until the puff pastry has fully cooked through and turned golden. Remove the buns from the muffin pan immediately and cool on a wire rack for 5 minutes. Then, drizzle with the caramel-stout sauce and serve.