Sticky Buns

Source: Ina Garten (Easy Sticky Buns) Jan. 09

Ingredients

• 12 tbsp. Butter, Room Temperature
• ⅓ cup Brown Sugar, Lightly Packed
• ½ cup Pecans, Chopped In Large Pieces
• 1 package Frozen Puff Pastry, Defrosted
• 2 tbsp. Butter, Melted And Cooled
• ⅔ cups Brown Sugar, Lightly Packed
• 3 teaspoons Cinnamon
• 1 cup Raisins

Method

Heat Oven to 400.

Place a standard 12-cup muffin tin on a sheet pan covered with parchment paper.

With electric mixer with paddle (I used hand mixer) combine 12 tbsp butter and ⅓ cup brown sugar. Place 1 round tablespoon mixture in each cup. Distribute pecans on top.

Flour board. Unfold one sheet puff pastry with folds going left to right. Brush with melted butter, leaving 1-inch border.

Sprinkle each sheet with ⅓ cup brown sugar, 1½ tsp cinnamon and ½ cup raisins.

Start near you and roll up jelly roll style, snugly, ending with seam side down. Trim ends ½″.

Slice into 6 equal pieces 1½″ wide. Place in 6 muffin cups. Repeat.

Bake for approximately 30 minutes until buns are golden to dark brown and firm. Cool 5 minutes ONLY. Invert onto parchment. Cool completely.