May 3, 2009

Ina's Easy Sticky Buns

I didn't want to make the "usual" things for breakfast when my In-Laws were here. I did make delicious pancakes, but I needed another meal! I decided to try Ina's Easy Sticky Buns and thank goodness I did! They were delicious.

Some people said that the butter/sugar mixture became hard after cooking and I only noticed that with the couple that weren't eaten right away. Once we got it out of the pan, we reheated it and the sticky bun was fine again!

Although I would still like to try to make homemade cinnamon rolls (Fear of yeast and wasted ingredients!), these were yummy and did the trick!!

I cut the recipe in half and it worked fine, but below is the full recipe.


Ina's Easy Sticky Buns
Ina Garten's Back to Basics

Ingredients
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 tablespoon unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 cup raisins

Directions
1. Preheat the oven to 400 degrees.
2. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.

3. In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar.
4. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups.
5. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
6. 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, 1½ teaspoons of the cinnamon, and ½ cup of the raisins.
7. 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 ½ inch and discard.
8. Slice the roll in 6 equal pieces, each about 1½ 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.
9. Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch.
10. 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.

3 comments:

Melissa said...

YUM! I have that cookbook and need to try this out.

the happy couple said...

i share your fear of yeast. these look yummy!

the happy couple said...

i share your fear of yeast. these look yummy!

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