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.