Easy Sticky Buns

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 12 tablespoons unsalted room temperature butter (1 1/2 sticks)
• 1/3 cup light brown sugar
• 1/2 cup pecans (chopped in very large pieces)
• frozen puff pastry (1 package, 2 sheets, thawed)
• 2 tablespoons unsalted melted butter (cooled)
• 1 cup light brown sugar (lightly packed)
• 3 teaspoons cinnamon
• 1 cup raisins

Recipe

• 1 preheat oven to 400. place a 12-cup standard muffin tip on a sheet pan lined with parchment paper.
• 2 in the bowl of an electric mixer fitted with a paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. place 1 rounded tablespoon of the mixture in the bottom of each muffin tin. distribute the pecans evenly among the 12 muffin cups on top of the butter and brown sugar mixture.
• 3 lightly flour a wooden board or stone surface. unfold 1 sheet of puff pastry with the folds going left to right. brush the whole sheet with the melted butter. leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup brown sugar, 1 1/2 teaspoons of cinnamon, and 1/2 cup raisins. starting at the end nearest you, roll up the pastry snugly like a jelly roll around the filling, finishing the roll with the seam down. trim the ends of the roll about 1/2 inch and discard. slice the roll in 6 equal pieces, 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.
• 4 bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. be careful, they're hot. 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.
• 5 to freeze: after rolling up and cutting into equal portions, place each piece, spiral side up, on a sheet pan lined with parchment or waxed paper. freeze til firm and remove and place in a freezer bag. to bake, allow to thaw in the refrigerator (you still want the puff pastry to be very cold), and bake as normal, being sure to add the butter/sugar/pecan mixture to the bottom of the muffin cups before placing the roll on top.