Sunday Bruch {Easy Sticky Buns}

With Honey and Whit off at a fall ball tournament and John having lacrosse a little on the opposite side of Atlanta, we did a divide and conquer day. I knew I’d have the teen all to myself so I planned to make a brunch that I knew he’d adore…. easy sticky buns! They turned out beautifully, were absolutely delicious, and would be easy to double for a crowd. They are super sweet, so I served with a couple of John’s favorites – bacon and cheese grits – to balance it out.

Easy Sticky Buns

Back to Basics

  • 12 tablespoons (1½ sticks) unsalted butter, at room temperature
  • 1/3 cup light brown sugar, lightly packed
  • ½ cup pecans, chopped in large pieces
  • 1 package (17.3 ounces/ 2 sheets) frozen puff pastry, such as Pepperidge Farm, defrosted

For the filling:

  • 2 tablespoon unsalted butter, melted and cooled
  • 2/3 cups light brown sugar, lightly packed
  • 3 teaspoons ground cinnamon
  • 1 cup raisins

Preheat the oven to 400 degrees. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, combine 12 tablespoons of butter and 1/3 cup brown sugar. Place 1 tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly between the 12 muffin cups on top of the butter & sugar mixture.

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 brown sugar, 1½ teaspoons of cinnamon, and ½ 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. Trim the ends of the roll about ½ inch and discard. Slice the roll in 6 equal pieces. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second piece of puff pastry.

Bake for 25 to 30 minutes, until the sticky buns are golden 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 small spoon) and cool completely.

Back to Basics Favorites

I have made a number of recipes from Back to Basics, but there are two that I go back to over and again. Italian Wedding Soup and Brownie Pudding.

Have a lovely Sunday, friends!! My house is a wreck as I started dragging out all the Halloween things. I am planning to scale back just for this year as we have John’s big confirmation celebration at the end of October and I’m having a mental disconnect between that event and cut throat silhouette pictures. :-)

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