It has been raining nonstop here in Southern California! I think this is the third day of rain! I have been kept busy though, baking sweet treats, and trying to finish my Christmas Shopping! Yes, I still have a few packages to purchase, and shop for our Christmas Eve Appetizers/Christmas Dinner. We have yet to visit Santa, but I think we will plan on this outing on Wednesday. Yesterday, was a Surprise trip to American Girl, and today I took the kids ice skating. It has been wonderful to simply concentrate my time with them. I do have a couple of Scrapbook assignments, that need to be completed sometime this week, too.
Today, I thought I would share one of my favorite recipes from Barefoot Contessa. They are so easy to make, and so delicious! These would be fantastic for Christmas Breakfast, or simply any day of the week. If I can bake them, anyone can! They are so soft, and full of flaky puff pastry goodness!
Here is the recipe for Easy Sticky Buns:
Ingredients:
- 12 Tbsp. (1 1/2 sticks) unsalted butter, at room temperature
- 1/3 cup light brown sugar, lightly packed
- 1/2 cup pecans or walnuts, chopped in very large pieces
- 1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted
For the filling:
- 2 Tbsp. unsalted butter, melted and cooled
- 2/3 cup light brown sugar, lightly packed
- 3 tsp. ground cinnamon
- 1 cup raisins (optional)
Directions:
Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper (to catch any butter that may ooze over!).
In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the 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 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 to make 12 sticky buns.
Bake for 30 minutes, until the sticky buns are golden to dark 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 spoon) and cool completely.
My family loves these sweet rolls of cinnamon, and they only took about 40 minutes to bake, start to finish. I did omit the raisins, and only drizzled chopped pecans on a few of them.
This recipe is in Barefoot Contessa's Back to the Basics Cookbook. A favorite of mine! This is a book I will be buying for my Mother for Christmas. She loves to cook, and loves, loves cookbooks!
Have a wonderful evening! Tomorrow, I will be back revisiting my St.Nick Frames that I created last year!
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