Ingredients: |
Ingredients: 4 tablespoons unsalted butter, melted, plus more for greasing pan
1 pound bacon (about 16 slices), chopped
1 ½ cups packed light brown sugar, divided
¼ cup pure maple syrup
¼ cup heavy whipping cream
¼ teaspoon kosher salt
1 (17.3-oz.) pkg. frozen puff pastry sheets, thawed
1 tablespoon ground cinnamon
1 ¾ cups pecans, chopped, divided
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Directions: |
Directions:Preheat oven to 400°F. Grease a 12-cup muffin pan with butter. Place pan on a baking sheet lined with parchment paper; set aside.
Cook bacon in a medium saucepan over medium, stirring occasionally, until almost crispy but not quite cooked through, 8 to 10 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels to drain, and reserve drippings in pan.
Reduce heat under pan to medium-low, and add 1 cup of the brown sugar to drippings. Cook, whisking often, until sugar has melted and mixture is no longer granular, about 5 minutes. Slowly add maple syrup in a thin drizzle, whisking constantly, until combined and bubbling. Whisk in whipping cream and kosher salt. Remove from heat, and cover to keep warm.
Unfold both sheets of puff pastry; arrange them on a work surface with the crease lines running parallel to the edge of work surface. Brush sheets evenly with melted butter. Stir together cinnamon and remaining ½ cup brown sugar in a small bowl until combined, and sprinkle evenly over buttered pastry sheets. Sprinkle evenly with ½ cup of the bacon and1 cup of the pecans. Gently press bacon and pecans into sugar mixture with your palms. Tightly roll each pastry sheet up away from you, forming 2 tight logs. Then, using a sharp knife, cut each log crosswise into 6 equal pieces.
Pour 1 tablespoon bacon-caramel sauce in pan into each greased muffin well. Sprinkle each muffin well with 1 tablespoon of the bacon and 1 tablespoon of the pecans. Place 1 rolled-up pastry bun, cut side down, in each muffin well, and gently press down, ensuring that buns maintain their round shape.
Place baking sheet with muffin pan in preheated oven. Bake until caramel bubbles and buns are deep golden brown, 25 to 30 minutes. Remove from oven. Working quickly while they are still hot, run a small knife around sides of buns in muffin wells to release. Carefully invert muffin pan onto baking sheet. Spoon any remaining bacon-caramel sauce in muffin pan over buns. Serve immediately. |
This recipe for Buns Pecan Sticky Buns with Bacon Caramel - Trisha Yearwood is from