Mini Pecan Sticky Buns
Made easy with store-bought puff pastry!
Difficulty: Easy | Time: 1hr 15min | Yields: 12 mini buns
Okay. Where do I start on this one?!
Well, let’s start off by saying this recipe is easier to make than your typical sticky bun recipe, thanks to the use of store-bought puff pastry sheets!
Second, let’s talk about how using pastry for these sticky buns really elevates the whole thing… It’s sticky and gooey, yet the pastry makes adds a flaky, crunch to it… divine textural juxtaposition.
Altogether, it’s warm, caramel-y and nutty… It’s just. UGH. This is a recipe you need to make!
Ingredients:
For the buns:
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2 sheets frozen puff pastry, thawed but still cold
For the filling:
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1/4 cup unsalted butter, softened
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3/4 cup light brown sugar
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4 tsp cinnamon
For the topping:
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1 cup brown sugar
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1/4 cup honey
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1/4 cup unsalted butter
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1/2 teaspoon salt
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1/2 cup pecans, chopped
Directions:
Make the topping:
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In an 8” round baking dish, combine all the topping ingredients, except the pecans. (*1) Microwave in 30 sec increments, and mix until the butter has melted and the mixture is smooth.
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Mix in the chopped pecans. Set aside.
Make the buns:
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Preheat the oven to 350 degrees F.
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Unroll 2 thawed puff pastry sheets. Spread the softened butter evenly over the two sheets.
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Mix together the brown sugar, and cinnamon in a small bowl, and evenly sprinkle it over the butter. Gently press it in.
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Roll up each pastry sheet, starting with one of the longer edges, creating two long pastry logs. Cut each pastry log into 6 pieces to create a total of 12 buns. (*2)
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Grab the baking dish with the topping already mixed in it, and set the buns in the dish with the topping. Arrange the buns nestled together, and make sure the seam of each roll is pressed against another roll… An exposed seam could cause some of rolls could come slightly undone while expanding in the oven.
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Bake for 45-50 minutes, or until the tops look golden and crisp.
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Remove from the oven and let cool for about 20 minutes in the baking dish, then flip the buns out onto a serving dish. Best enjoyed fresh and warm!
Notes:
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* If you don’t have an 8” baking dish, use an 8” cake tin. Just combine all the ingredients in a microwave safe bowl and then pour the topping into the cake tin.
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* I like to use dental floss to cut my rolls because it doesn’t ruin the shape: take a piece of dental floss and wrap it around the desired area of the pastry log, then pull tight to make your slice. Continue doing that until you’ve made all your pieces. A sharp chef’s knife also works if you don’t like this method.
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