This Recipe Is A Much Easier Version!
Difficulty: Easy
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Ingredients
12 tbsp (1 1/2 sticks) unsalted butter
12 tbsp light brown sugar, lightly packed
1/2 cup pecans, chopped
1 package (17.3 ounces/2 sheets) frozen puff pastry, defrosted
2 tbsp unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
1 cup pecans chopped
3 tsp ground cinnamon
1 cup golden raisins
Directions
Preheat the oven to 400 degrees. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
In each muffin tin, add 1 tbsp of butter and Place 1 rounded tbsp of brown sugar on top of butter. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar. Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 tsp of the cinnamon, 1/2 cup chopped pecans and 1/2 cup of the raisins. Starting with the end nearest you, roll 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, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns. Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. 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.
Yields 12
