Easy Sticky Buns

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 12 tablespoons unsalted butter, at room temperature
• 1/3 cup light brown sugar, lightly packed
• 2 tablespoons unsalted butter, melted and cooled
• 2/3 cup light brown sugar, lightly packed
• 3 teaspoons ground cinnamon
• 17 1/3 ounces frozen puff pastry, defrosted (2 sheets)

Recipe

• 1 preheat the oven to 400 degrees. place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
• 2 in the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. if you would like to use nuts, distribute the 1/2 cup chopped pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
• 3 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, 1 1/2 teaspoons of the cinnamon, and, if you like, 1/2 cup of raisins. 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.
• 4 trim the ends of the roll about 1/2 inch and discard. slice the roll in 6 equal pieces, each about 1 1/2 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.
• 5 bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. 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.