Ingredients
- 12 tablespoons (1 1/2 sticks) unsalted butter at 70 degrees
- 1/3 cup light brown sugar, gently packed
- 1/2 cup pecans, chopped in large pieces
- 1 package (17.3 ounces/ 2 sheets) frozen puff pastry, defrosted
- For that filling:
- 2 tablespoon unsalted butter, melted and cooled
- 2/3 cup light brown sugar, gently packed
- 3 teaspoons ground cinnamon
- 1/2 cup dried cranberries
- 1/2 cup white-colored raisins
Directions
Preheat the oven to 400 levels f. Convey a 12-cup standard muffin tin on the sheet pan lined with parchment paper.
Within the bowl of the electric mixer fitted using the paddle attachment, combine 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon from the mixture in each one of the 12 muffin cups. Distribute the pecans evenly one of the 12 muffin cups on the top from the butter and sugar mixture.
Gently flour a wood board or stone surface. Unfold one sheet of puff pastry using the folds going right to left. Brush the entire sheet with 1 tablespoon from the melted butter. Departing single-inch border around the puff pastry. sprinkle each sheet with 1/3 cup of brown sugar, 1 1/2 teaspoons from the cinnamon, 1/4 cup from the cranberries and 1/4 cup from the raisins. Beginning using the finish nearest you, roll the pastry up snugly just like a jelly roll round the filling, finishing the roll using the seam-side lower. Trim the ends from the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, about 1 1/2 " each. Place each bit, spiral side up, in 6 from the muffin cups. Repeat using the second sheet of puff pastry to create 12 sticky buns.
Bake for half an hour, before the sticky buns are golden to brownish on the top and firm to touch. Let it awesome for five minutes only, invert the buns to the parchment paper (ease the filling and pecans out to the buns having a spoon) and awesome completely.
2010, Ina Garten, All Legal rights Reserved