Thursday, January 22, 2009

Barefoot Bloggers- Puff Pastry Sticky Buns

One of the recipes I tried first out of the Barefoot Contessa book was these sticky buns. I did hear they were a little hard to remove from the muffin cups so I baked them on a sheet pan. Of course, I cut out most of the butter and just made these like a regular cinnamon roll. They had a different texture with the puff pastry and seemed a bit like an appetizer- crunchy, easy finger food. I know my husband loved them but I still prefer my cinnamon rolls gooey and creamy. Either way, these will satisfy for your sweet tooth in a hurry! Thanks Melissa for the great choice and make sure to see all the other Barefoot Blogger's takes on this fun recipe.

Puff Pastry Sticky Buns
adapted from Ina Garten
1 package (17.3 ounces/2 sheets) frozen puff pastry, defrosted
4 tablespoons butter, softened
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 cup chopped pecans
1 cup powdered sugar
1 teaspoon vanilla
1 tablespoon milk

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper or a silicone mat and set aside.

Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush each sheet with two tablespoons softened butter. Leaving a 1-inch 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 chopped nuts. 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 1/2 inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, on the prepared sheet. Repeat with the second sheet of puff pastry to make 12 sticky buns.

Bake for 20 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool a few minutes before glazing. To make glaze, combine powdered sugar, milk, and vanilla and stir until smooth.

14 comments:

1freshstart said...

I made mine in a muffin tin and they turned out great. You're totally right about them having an appetizer-y texture. They were really yummy though!

~Cat

chocolatechic said...

These were just so good.

We loved them

Cathy said...

We loved these! I found them to be a nice alternative for the less talented bakers out there (like me!) I know they can't compare to the Real Thing, though, so someday, I hope to tackle the real ones! Yours look fabulous, of course!

Peggy said...

I loved these, but next time will cut back a bit on the butter. YUM.

pinkstripes said...

I bet they were easy with the puff pastry. I'm glad they worked out for you.

Cynthia's Blog said...

I think I could become addicted to these. Especially the ease in making them.

madebymel said...

I love that you added the glaze! I am sure the vanilla added a great flavor.

Suzie said...

I liked them but I like the sound of your gooey rolls more!

Dawn said...

Perfect for Sunday morning with hot coffee. Yum!

n.o.e said...

I like what you did with the recipe - I'm all in favor of butter reduction when the end result is as pretty and yummy-looking as your rolls!
Nancy

Joie de vivre said...

I think I'd eat every single one.

Jenny said...

Gorgeous Anne! I love that first picture, it's mouthwatering!

Lisa said...

These were great and your pictures look good.

Leslie said...

Yours look so amazing I want to marry them! Mine were ugly ducklings but delicious nonetheless.