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Short-cut Sticky Buns Recipe

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This recipe for Short-cut Sticky Buns, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Garten, Ina
Added: Wednesday, November 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 sticks unsalted butter, room temperature
1/3 c. light brown sugar, lightly packed
1/2 c. pecans, chopped in very large pieces
1 pkg (17.3 oz/2 sheets) frozen puff pastry, defrosted

Filling:
2 Tbsp unsalted butter, melted and cooled
2/3 c. light brown sugar, lightly packed
3 tsp cinnamon
1 cup raisins

Directions:
Directions:
Preheat oven to 400F. Place a 12-cup standard muffin tin on a sheet of parchment paper. In the bowl of an electric mixer fitted with paddle attachment, combine 1 1/2 sticks butter and 1/3 cup brown sugar. Place a 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 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 melted butter. Leave a 1" 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 snuggle 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 into 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 pastry to make 12 sticky buns. Bake for 30 minutes until golden to dark brown on top and firm to the touch. Be careful, they're hot! Cool for 5 minutes. Invert the buns onto the parchment paper ( ease the filling and pecans out onto the buns with a spoon) and cool completely.

 

 

 

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