Before we proceed: these are not, by any means, a healthy way to start your day. If you are looking for that please head on over to the homemade granola bars or the banana crunch muffins. Those are both completely acceptable forms of breakfast for your normal day to day routine. These are not.
We were at brunch while on vacation when I saw M consume a sticky bun in lighting fast speed. I’m don’t think he even made it to the table to eat it – more of a ‘grab from the serving table and inhale on the way back and hope no one is looking’ kind of thing. But I was. I’d never seen him eat something so sweet so fast. So of course my first Saturday home I had to replicate.
I LOVED how this recipe turned out and it will for sure become a ‘staple’ in our home. I will always try to have the ingredients on hand to whip them up in case a good friend stops by or a neighbor deserves a treat. They are everything a sticky bun should be – warm, gooey, melty, chewy. With a glass of (I’m thinking skim) milk they are the perfect occasional treat for breakfast.
- 1 stick unsalted butter
- 1/3 cup light brown sugar
- 1/2 cup peans, chopped in large pieces
- 1 package frozen puff pastry, defrosted
- 2 TBS unsalted butter, melted and cooled
- 2/3 cup light brown sugar
- 3 tsp cinnamon
- 1 cup raisins or cranberries
- Preheat the oven to 375 degrees. Place a 12 cup muffin tin on a sheet pan lined with parchment paper.
- Mix together the stick of butter and 1/3 cup brown sugar. Place 1 rounded tsp of the mixture in each of the 12 muffin cups. Sprinkle the pecans evenly among the muffin cups on top of the butter/sugar mixture.
- Lightly flour a wooden/stone surface. Unfold 1 sheet of puff pasty with the folds going left to right. Brush the whole sheet lightly with the melted butter. Leaving a 1 inch border on the puff pasty, sprinkle with 1/3 cup brown sugar, 1.5 tsp of cinnamon and 1/2 cup of raisins/cranberries. Starting from the left side slowly roll the pastry snugly finishing the roll with the seam side down. Trim both ends of the roll. Slice in 6 equal pieces and place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pasty for a total of 12 sticky buns.
- Bake for 30 minutes, until the sticky buns are golden brown. Allow to cool for 5 minutes only then invert the buns onto the parchment paper. Spoon out any of the filling that did not fall out. Yummmm.
I’m thinking plain whole wheat toast with fruit for breakfast tomorrow…