easy sticky buns

These are SO easy and SO delicious! My husband and I had friends staying with us the past weekend, and I made these easy sticky buns for breakfast Sunday morning. It's one of those recipes that after you make it, you wish you had never discovered as they could be addicting.

Easy Sticky Buns - Barefoot Contessa Back to Basics

12 Tbls unsalted butter, at room temperature

1/3 cup light brown sugar, lightly packed

1/2 cup pecans, chopped in very large pieces

1 pkg (2 sheets) puff pastry, thawed

Filling:

2 Tbls unsalted butter, melted and cooled

2/3 cup light brown sugar, lightly packed

3 tsp 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, combine the 12 Tbls butter and 1/3 cup brown sugar. Place 1 rounded Tbls of the mixture in each of the 12 muffin cups. Distribute pecans evenly among the 12 muffin cups on top of the butter and sugar mixture. Lightly flour wooden 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 brown sugar, 1 1/2 tsp cinnamon, and 1/2 cup of the raisins (I omitted the raisins and substituted with more pecans). 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 1/2 inch and discard. Slice the roll in 6 equal pieces, each 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. Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes, invert the buns onto the parchment paper, easing out the filling with a spoon. Serve warm or at room temperature.