These easy pecan sticky buns don’t require you to make any dough and these sticky buns are ooey gooey and full of great tasting caramel and nuts.
I’m a big admirer of Ina Garten. I love how easy and delicious her recipes are. I’ve taken her recipe for easy sticky buns and changed it ever so slightly (I mean really slightly) and turned out these beautiful and delicious sticky buns that are so good I’ll probably never go back to my old recipe again.
I said that you didn’t have to make your own dough for these sticky buns, and you don’t, you only have to buy a package of puff pastry. Yes, these sticky buns are made with puff pastry, but they’re still full of that rich flavor you love in a good sticky bun. Why? Butter my friends. Lots and lots of butter. Yes, Ina loves herself some butter and this recipe doesn’t disappoint. These buns basically cook in a pool of butter. And the puff pastry acts like a sponge and soaks it all in.
That being said, this recipe is a bit messy to make. Since the sticky buns cook in a pool of butter, there’s a bit more butter than the buns can handle. This means that while the butter gets nice and toasty brown and a lot of it goes into the bun, a lot of it ends up on the tops of your muffin tins and runs over onto the baking sheet. This is a lot easier to clean up if you line your baking sheet with parchment paper like Ina suggests. And I suggest it too! I had some butter run off my pan too, but if you make sure your muffin tins are centered, this might not be such a problem.
This recipe was a huge success and everyone that had one loved them. How could you not though? The butter and brown sugar combine in the bottom of the tins and form this amazingly rich and gooey caramel. Then you’ve got the crunchy pecans and then the chewy sticky bun that’s filled with dried cranberries for a bit of tartness to offset all the sweet. While I wanted to take all of the credit for them, I just couldn’t, and gave big props to Ina for her amazing recipe.
I hope you pick up some puff pastry and make these ridiculously easy, and delicious pecan sticky buns for your friends and family. They’re gonna love you for it.
- 12 tablespoons (1½ sticks) unsalted butter, at room temperature
- ⅓ cup light brown sugar, lightly packed
- ½ cup pecans, chopped into very large pieces
- 1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted
- For the filling
- 2 tablespoons unsalted butter, melted and cooled
- ⅔ cup light brown sugar, divided and lightly packed
- 3 teaspoons ground cinnamon
- 1 cup dried cranberries
- Preheat oven to 400 degrees Fahrenheit.
- Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper. Make sure you line the pan with parchment paper. This step makes clean up SOOOOO much easier. (And there will be cleanup after making these.)
- In the bowl of your mixer combine the butter and ⅓ cup brown sugar. Place 1 tablespoon of the butter and sugar mixture into each of the 12 muffin cups. Evenly divide the pecans among the 12 muffin cups on top of the butter and sugar mixture.
- Lightly flour your work surface so that the puff pastry doesn't stick.
- Unfold 1 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 around the edges of the puff pastry, sprinkle each sheet with ⅓ cup of the brown sugar, 1½ teaspoons of the cinnamon, and ½ cup of the dried cranberries.
- 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 wonky ends of the roll (about ½-inch on each side) and toss them out.
- Slice the roll in 6 equal pieces. Place each piece, cut 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 only 5 minutes or the sticky buns will stick in the pans, turn the buns out onto the parchment paper (scoop the filling and pecans out onto the buns with a spoon) and cool completely.
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