Thanksgiving Sticky Buns

Thursday, November 26, 2015

Thanksgiving Day wake-up treat.

Happy Thanksgiving, friends!  I am thankful for all you I have come to know and love in a beautiful way this year through my blog, Instagram. adventures in cooking and farm-to-table feasts. It has been a year of stepping into new adventures, both in cooking and writing, and I have loved the heartfelt encouragement I have received from many of you who have followed me through my dailies. May this day bring the warmth of friends and family as you celebrate, whether in America or beyond, the day set aside to count our blessings.

I treated my family this morning to these lovely sticky buns made from a recipe by Tieghan at Half Baked Harvest.  They are easy to make, using frozen puff pastry.  The hardest part was the clean-up of the pan, but a good soak in scalding hot water did the trick!

Cheat's Brown Butter and Salted Maple Pecan Sticky Buns


Preheat the oven to 375 degrees F. Grease a 12-cup muffin tin with cooking spray or butter.

In a medium sauce pot, combine the maple syrup, 1/4 cup brown sugar and 12 tablespoons butter. Cook over medium heat until the butter is melted and the sauce bubbling, about 8 minutes. Remove from the heat and stir in the vanilla.

Divide the pecans evenly among the bottom of 12 muffin cups. Now pour about 1 - 2 tablespoons of the sticky sauce over the pecans (reserving any remaining sauce for serving). The sticky sauce should come about 1/3 of the way up the muffin cup.

Add 6 tablespoons butter to saucepan. Allow the butter to brown lightly until it smells toasted, about 5 minutes. Stir often, butter will foam and then settle back down. Remove from the heat and let cool 10 minutes.

In a bowl, combine 2/3 cup brown sugar with the cinnamon.

Lightly flour a clean surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the sheet with half of the brown butter and then evenly sprinkle with half of the cinnamon sugar. Repeat with the remaining puff pastry.

Starting with the end nearest you, roll the pastry up tightly like you would a cinnamon roll, finishing the roll with the seam side down. cut about a 1/2-inch off the ends of each roll and discard. Slice each roll in 6 equal pieces. This should make 12 rolls. Place each roll, spiral side up, in the prepared muffins cups. Place the rolls snugly into the pecans/sticky sauce.

Place the muffin pan on a cookie sheet with sides (to catch drippings). Bake for 25 - 30 minutes until the sticky buns are golden to dark brown on top. allow to cool for 5 minutes only, invert the buns onto parchment paper lined serving plate (ease the filling and pecans out onto the buns with a spoon). Rewarm the remaining sticky sauce and drizzle it over the buns. Sprinkle the buns with salt and serve warm.

To see Half-Baked Harvest's step-by-step instructions, with photos, click here

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