When Jessica was staying with us for the weekend, I wanted to have something really good for breakfast. So, naturally, the first person I turned to was Ina Garten. I love this woman. Especially her new cookbook – Back to Basics. She has a great recipe in her new book for Easy Sticky Buns that uses frozen puff pastry – perfect!

These were so good and SO easy – they came together in about 40 minutes total! That way I didn’t have to get up at the crack of dawn….eeeeexcellent.

Easy Sticky Buns
-Barefoot Contessa – Back to Basics

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/3 cup light brown sugar, lightly packed
1/2 cup pecans, chopped in very large pieces
1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted

For the filling:
2 tablespoons unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 cup raisins (I left them out – yucky!)

Preheat the oven to 400 degrees F. 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 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.

Give these a try this weekend…say, Valentine’s morning, maybe? A little breakfast in bed, perhaps? Hmmm?? 🙂 Enjoy!



  1. YUMMY! I love carmel rolls and sticky buns, I am going to have to try these.


    Comment by Carrie — February 9, 2009 @ 10:50 AM

  2. Those look decadant. And while I love raisins, I agree they have no place in these buns!


    Comment by Uptown Girl — February 9, 2009 @ 11:00 AM

  3. Guess what G bought me this weekend?? A pink LuRay platter JUST like yours!! 🙂 She brought it home and said, "I thought you might like this since it’s pink." Little did she know that my BFF had one, too. 😉


    Comment by Hornedfroggy of My Baking Heart — February 9, 2009 @ 11:15 AM

  4. I just had to say that I am glad you recommend these. Haven’t made that recipe yet but it is one of my favorite cookbooks. I guess that will make it to the list of things to try!


    Comment by Bridgett — February 9, 2009 @ 1:48 PM

  5. WoW! These look spectacular. I love Ina Garten also. I must try these. Your photo is outstanding!


    Comment by Donna — February 9, 2009 @ 5:25 PM

  6. YUM! Your pictures are gorgeous. I almost bought this cookbook this weekend.


    Comment by Wendy — February 9, 2009 @ 8:01 PM

  7. Lalalalala, I’m singing, now can I have a few of those cinnamon buns? Yummy! So good.


    Comment by Chuck — February 9, 2009 @ 8:39 PM

  8. Yummy! Clever use of the muffin pans, too :).


    Comment by Sophie — February 10, 2009 @ 9:21 AM

  9. They look Fab ! will be trying these over the weekend umm x


    Comment by chris — October 20, 2011 @ 7:58 AM

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