More sticky buns- with puff pastry

Didn't Kevin's Apple Sticky Buns look delicious. They tasted just as good. They reminded me of a similar recipe that I made about a year ago. Now you can have some sticky bun variety to share with your company.

• 1 pkg puff pastry defrosted 

Sauce

• 1 1/2 sticks room temperature butter
• 1/3 cup light brown sugar
• 1/2 cup pecans or any nut

Filling

• 2 Tbs melted and cooled butter
• 2/3 cup brown sugar
• 3 tsp cinnamon
• 1 cup raisins

1. Cream 1 1/2 sticks butter and brown sugar together
2. Place 1 Tbs into each of the 12 muffin cups Divide nuts evenly into the 12 cups.
3. Flour wooden board and unroll defrosted puff pastry. Seams left to right.
4. Brush on 1Tbs melted butter- leave 1 inch border
5. Mix filling brown sugar and cinnamon in separate bowl.
6. Sprinkle 1/2 of mixture on pastry evenly. Leave a border.
7. Add raisins.
8. Roll up tightly like a jelly roll. Cut into 6 even pieces.
9. Place in cups on top of pecans
10. Repeat with second sheet of puff pastry for 12 total.

Bake at 400 for 30 minutes. Let cool 5 minutes. Then invert onto cookie sheet.
This recipe is adopted from the wonder Ina garten. What a wonderful cook.

Pin It

apple sticky buns

Company in town for the holidays? Serve them these 

Apple Sticky Buns for breakfast. 

* warning: you might need to make multiple batches. They will go fast ! 

      Dough

• 2 tablespoons yeast
• 2 cups warm water
• 1/3 cup sugar
• 1/3 cup shortening, margarine, or butter
• 2 tsp salt
• 2/3 c nonfat dry milk
• 1 egg
• 5-6 cups flour

      Filling

• 2/3 cup butter or margarine, softened
• 2 tablespoon sugar or a little extra
• 2 teaspoon ground cinnamon
• nutmeg to taste if you want to change it up!

     Sauce

• 1 cup packed brown sugar
• 1/2 cup butter or margarine
• 1/2 cup corn syrup
• 4 tbsp honey. I did not add this time, but I think it would enhance taste
• 1 cup pecans or your favorite nut - did not add as we were out
• 2 apple finely cubed

1. add yeast to water for 5 minutes
2. add sugar, butter, salt, dry milk, egg to bowl
3. add salt, 2 cups flour
4. kneed with dough hook. Keep adding flour one cup at a time until it pulls away from the bowl 
5. grease bowl a different bowl, turn dough over to cover with grease, place in a warm place to double in size. punch it down.
6. roll out thin or thick depending how you like them. This recipe is large enough to make 24 of these, you can half it for a smaller batch
7. spread butter over rolled out dough
8. add filling evenly
9. roll up tightly and cut in half. Then those two in half. Now in thirds and you will have 12 evenly cut rolls.
10. add all ingredients for sauce into pan and boil until sugar dissolves. 
11. there are two ways to do these, in a 9x13 pan or a muffin pan. Either way add sauce to bottom of 9x13 or evenly to 12 muffin tins. 
12. add rolls to pan and let rise.
13. Bake for 25 minutes or until done. let cool and flip over onto platter and enjoy!

Click above image to print recipe card.

Pin It