sticky buns (easy like sunday morning)

by Patricia on November 28, 2009 · 7 comments

Sticky Buns

I know I’ve written about puff pastry before (see: chocolate croissants, and easy apple tart), but I wanted to give it props one more time. Some mornings, maybe you have the wherewithal to make pancakes or biscuits or pinwheels. Other mornings, you want something warm, flaky, and delicious but easy. That’s where puff pastry comes in. It’s so easy it’s theme song should be Easy by the Commodores… [now everybody sing it with me: that’s why I’m eeeeasy, easy like Sunday morning].

Easy Sticky Buns

(based on Barefoot Contessa’s easy sticky buns)

One of my favorite things about this is its versatility: you can use any spice you like, don’t feel limited to cinnamon (though you may want to adjust the amount if its a particularly strong spice like allspice or nutmeg)… and you can use any kind of nuts… and if you like raisins, add them. I tend to leave raisins out of most things.

1 sheet frozen puff pastry
3 tablespoons butter, plus 1 tablespoon, softened
1 1/2 teaspoons plus 1/2 teaspoon cinnamon (or other spice), divided
1/4 cup nuts (sliced almonds, pecans, walnuts, etc)

Sticky Buns Sticky Buns

1. Allow your puff pastry sheet to thaw on the counter (preferably on a clean kitchen towel) for about 20 minutes.
2. If it came folded, unfold it carefully. If it is still too frozen and stiff to open completely without breaking or tearing, allow it to thaw a little longer (5-10 minutes).

Sticky Buns Sticky Buns

3. Preheat oven to 400 degrees. Gently roll out the puff pastry slightly. Not too much, just so that the rectangle is about an inch longer on each side.
4. Spread softened butter on the puff pastry (About 2-3 tablespoons). Sprinkle on top of the butter: 1/4 cup of brown sugar and 1 1/2 teaspoons of cinnamon, pumpkin spice, or any other spice you particularly like. Top with about 1/4 cup of nuts (sliced almonds, toasted pecans or walnuts, or any other nut you like).

Sticky Buns Sticky Buns

5. Carefully roll the puff pastry into a log (like a jelly roll).
6. Trim the ends, then slice into about eight even portions (about 1-inch thick).

Sticky Buns

7. Combine 1/4 cup brown sugar with 1/2 teaspoon cinnamon (or whichever spice you used in step 4). Divide among eight muffin cups. Dot each cup with butter, and place one of the slices from step 6 on top.

Sticky Buns

8. Bake at 400 degrees for about 12-15 minutes, or until golden brown.
9. Allow to cool for about 5 minutes.
10. Enjoy with your favorite coffee or tea on a cozy Sunday morning…


1 Duchess of Fork February 13, 2010 at 5:10 pm

These are so perfectly easy! How did I just now find your site, Patricia?? It’s beautiful and I’ll certainly be back.

2 mangocheeks January 9, 2010 at 8:04 am

Puff pastry is one of my favourite stand by products. I love the simplicity of this recipe, so will be book marking it for the future. Thank you so much for sharing. Yum!

3 Brit Hammer November 30, 2009 at 1:34 am

I read your post on Sunday afternoon and thought, “Hey, we have some leftover puff pastry lying in the freezer”. So I made white grape and pine nut sticky buns with a bit of vanilla, sugar, and cocoa. Ok, maybe mine aren’t as pretty as yours, but they tasted pretty good – can’t go wrong with puff pastry. Think next time I’ll use rosemary though. So thanks for the inspiration!! :-)

4 Tracy November 29, 2009 at 9:40 am

they are scrumptious!! I’ve made these before and think they might need a little less butter. Were they too buttery for you?

5 Patricia November 29, 2009 at 10:57 am

Ina Garten’s recipe does use a lot of butter. I used a couple tablespoons less butter and it was just as good without the greasy-buttery effect. I wonder if I could reduce the butter a little more even…

6 paul November 29, 2009 at 12:29 am

That’s sunday breakfast sorted – Many thanks, great site by the way

7 Patricia November 29, 2009 at 10:58 am

Thanks Paul! Hope you enjoy them :)

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