Easy Pecan Sticky Buns
 
Prep time
Cook time
Total time
 
Easy pecan sticky buns that don't require you to make any dough! These sticky buns are ooey gooey and full of great tasting caramel and nuts.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 12
Ingredients
  • 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
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. 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.)
  3. 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.
  4. Lightly flour your work surface so that the puff pastry doesn't stick.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
Notes
Make sure to place your muffin tin in the center of your baking pan. The excess butter is going to bubble up onto your muffin tin and over the sides onto the baking sheet. You don't want it to bubble over onto your oven floor, (If this happens you'll get smoke in your oven.)
Recipe by My Man's Belly at http://mymansbelly.com/2016/09/27/easy-pecan-sticky-buns/