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Sticky Buns Recipe

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This recipe for Sticky Buns, by , is from GENOVA FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Jones
Added: Monday, September 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 Tablespoons Oleo, room temperature
1/3 Cup light brown sugar, lightly packed
Cup pecans, chopped in large pieces
1 pkg of (Pepperidge Farm Frozen) puff pastry,
defrosted (2 sheets)
2 Tablespoons oleo, melted and cooled
2/3 Cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 Cup raisins

Directions:
Directions:
Preheat the oven to 400 degrees. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.

In the bowl combine the 12 tablespoons oleo and 1/3 cup brown sugar with mixer. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Put the pecans evenly among the 12 muffin cups on top of the oleo and sugar mixture.

Lightly flour a wooden surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of the melted oleo. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 teaspoons of the cinnamon, and 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 inch and discard. Slice the roll in 6 equal pieces, each about 1 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. 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.

Personal Notes:
Personal Notes:
I got this recipe from Ina Gartner on Good Morning America. It is so good that I made them for all my kids and grandkids for Christmas. I give them to everybody Christmas Eve so they could have them for breakfast on Christmas morning.

 

 

 

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