Quicky sticky buns11/10/2023 ![]() ![]() Arrange in the prepared baking pan, on top of the pecan topping. Be careful - they're hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely. With an extra sharp knife, cut into 12 even rolls, about 1.5 inches each. Repeat with the second sheet of puff pastry to make 12 sticky buns.īake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Place each piece, spiral side up, in 6 of the muffin cups. ![]() Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Trim the ends of the roll about 1/2-inch and discard. 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. 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 raisins. Brush the whole sheet with the melted butter. Unfold 1 sheet of puff pastry with the folds going left to right. Lightly flour a wooden board or stone surface. ![]() Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. When ready to bake, thaw the dough in the refrigerator for 24 hours before using, then proceed with assembling the sticky buns. Freezer-Friendly Instructions: After the 3-hour rise in the refrigerator, freeze the dough in an airtight container for up to 2 weeks. ![]() Bake in preheated oven until golden brown, 20. Remove and discard plastic wrap from buns. Cover with plastic wrap, and let stand in a warm place until rolls double in size, 45 minutes to 1 hour. In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Reheat the sticky buns, covered with foil, in a 350F oven until warmed through. Place rolls, cut side down, in baking pan with sides touching. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper. Be careful – they’re hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a small spoon) and cool completely.Preheat the oven to 400 degrees F. Repeat with the second piece of puff pastry.īake for 25 to 30 minutes, until the sticky buns are golden brown on top and firm to the touch. Let the sticky buns rest in the pan for 5 minutes after removing them from the oven. The butter melts down and mixes with the nuts and sugar on the bottom of the pan and makes a caramely syrup. Place each piece, spiral side up, in 6 of the muffin cups. The crusty sugar you see on top has a crunchy, streusel-type texture and taste. Trim the ends of the roll about ½ inch and discard. 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. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of brown sugar, 1½ teaspoons of cinnamon, and ½ cup of raisins. Brush the whole sheet with half of the melted butter. Unfold one sheet of puff pastry with the folds going left to right. Distribute the pecans evenly between the 12 muffin cups on top of the butter & sugar mixture. Place 1 tablespoon of the mixture in each of the 12 muffin cups. In the bowl of an electric mixer fitted with the paddle attachment, combine 12 tablespoons of butter and 1/3 cup brown sugar. ![]()
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