These are a variation on Ina Garten’s Easy Sticky Buns from her Back to Basics cookbook. These sticky buns are warm, gooey, and true to their name…sticky. They are SO good. The noises being uttered as I ate these were x-rated. These are a must try.
1 Stick of Butter
1/3 C brown sugar
½ C chopped walnuts, pecans, whatever you have on hand.
1 pkg puffed pastry, defrosted
2 TB melted butter, cooled
2/3 C brown sugar
3 tsp cinnamon
1 C raisins—I used Cranberries, and what a delicious change of pace
Preheat oven to 375.
Cream butter, brown sugar, and nuts. Place one TB in each of the muffin cups. Distribute evenly among the 12 cups.
Lightly flour a cutting board. Unfold one of the sheets and brush with 1 TB of the butter. The other TB will be used on second sheet. Sprinkle with 1/3 C brown sugar, reserving with remainder for next sheet. Sprinkle 1 ½ tsp of cinnamon. Add your raisins, or cranberries (If you dare!).
Loosely roll, like a jelly roll. Cutting into six pieces and smoosh it into that gooey butter mixture.
Repeat this process with the other pastry sheet.
Bake for 20-25 minutes. Cool for 5 in the pan, and quickly remove. If you don’t remove, the sugar will harden and you’ll never get them out. (I learned this the hard way, and put it back in the oven for the sugar to melt again.)
EAT THESE WARM!!!!!!! SOOOOOOO GOOD! (I cry they are so good.)