Sticky Buns can often be a challenging and time consuming recipe. Pepperidge Farm Puff Pastry makes this recipe fast and easy to throw together. I like the combination of dried cranberries and golden raisins, but currants would also work well. The recipe ea…
What you'll need
Ingredients
6 tablespoons unsalted butter, at room temperature
Preheat the oven to 400 degrees F and adjust rack to middle position. Place a 6-cup muffin tin on a sheet pan lined with parchment paper.
02
In the bowl of an electric mixer fitted with the paddle attachment, combine the 6 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 6 muffin cups.
03
Distribute the chopped pecans evenly among the 6 muffin cups on top of the butter and sugar mixture; set aside.
04
Combine brown sugar, cinnamon, cloves, and salt in small bowl and mix until thoroughly combined, using fingers to break up sugar lumps; set aside.
05
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 the sheet with brown sugar mixture, and then the cranberries and 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. 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.
06
Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful – the filling is very 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.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Easy Christmas Sticky Buns
Prep
Cook
Yield
Sticky Buns can often be a challenging and time consuming recipe. Pepperidge Farm Puff Pastry makes this recipe fast and easy to throw together. I like the combination of dried cranberries and golden raisins, but currants would also work well. The recipe ea…
Ingredients
6 tablespoons unsalted butter, at room temperature
Preheat the oven to 400 degrees F and adjust rack to middle position. Place a 6-cup muffin tin on a sheet pan lined with parchment paper.
2
In the bowl of an electric mixer fitted with the paddle attachment, combine the 6 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 6 muffin cups.
3
Distribute the chopped pecans evenly among the 6 muffin cups on top of the butter and sugar mixture; set aside.
4
Combine brown sugar, cinnamon, cloves, and salt in small bowl and mix until thoroughly combined, using fingers to break up sugar lumps; set aside.
5
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 the sheet with brown sugar mixture, and then the cranberries and 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. 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.
6
Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful – the filling is very 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.
Cook Like James
Easy Christmas Sticky Buns
Prep
Cook
Yield
Sticky Buns can often be a challenging and time consuming recipe. Pepperidge Farm Puff Pastry makes this recipe fast and easy to throw together. I like the combination of dried cranberries and golden raisins, but currants would also work well. The recipe ea…
Ingredients
6 tablespoons unsalted butter, at room temperature
Preheat the oven to 400 degrees F and adjust rack to middle position. Place a 6-cup muffin tin on a sheet pan lined with parchment paper.
2
In the bowl of an electric mixer fitted with the paddle attachment, combine the 6 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 6 muffin cups.
3
Distribute the chopped pecans evenly among the 6 muffin cups on top of the butter and sugar mixture; set aside.
4
Combine brown sugar, cinnamon, cloves, and salt in small bowl and mix until thoroughly combined, using fingers to break up sugar lumps; set aside.
5
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 the sheet with brown sugar mixture, and then the cranberries and 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. 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.
6
Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful – the filling is very 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.
