Pecan Sticky Buns

Lightly adapted from the Barefoot Contessa

“If you’re going to break that New Year’s resolution, you might as well do it right! Butter, pecans, brown sugar, puff pastry…how can that not be good?” – Bobbie Jo



1 ½ sticks unsalted butter, at
room temperature
1/3 cup light brown sugar
1/2 cup SWP Pecan Pieces
1 package (17.3 oz/2sheets)
frozen puff pastry, defrosted
For the filling:
2 T unsalted butter, melted
and cooled
2/3 cup light brown sugar
3 t cinnamon
1 cup raisins
1. Preheat oven to 400°F. Place a 12-cup standard muffin tin on a sheet pan
lined with parchment paper.

2. In the bowl of an electric mixer fitted with a paddle attachment, combine
the room temperature butter and 1/3 cup brown sugar. Place 1 rounded
tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecan
pieces evenly among the muffin cups on top of the butter mixture.

3. Lightly flour a wooden board and unfold 1 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 pastry, sprinkle with 1/3 cup of the brown
sugar, 1 ½ teaspoons of the cinnamon, and ½ cup of the raisins. Roll the
pastry up snugly like you are making cinnamon rolls, finishing the roll with
the seam side down. Trim the ends of the roll about ½ inch on each side and
discard. Slice the roll in 6 equal pieces and place each piece, spiral side up, in
6 of the muffin cups. Repeat with the second sheet of puff pastry to finish
your 12-cup tin.

4. Bake for 30 minutes, until the sticky buns are golden to dark brown on top.
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