I first made Ina’s sticky buns years ago and was instantly hooked! I had forgotten about them and recently came across the recipe in my archives. I am so happy that I did and now I get to share them with you.

This recipe is courtesy of Ina Garten. She uses puff pastry that makes them easy and quick to whip up.

The sticky buns are filled with the luscious combination of pecans, raisins and brown sugar. There is an amazing smell that fills the house when you are baking them. They are perfect as a breakfast treat and simple to take with you on a morning when you are in a rush and running late. You can also enjoy them on a leisurely Sunday morning. It is the classic breakfast treat.

The best part of Ina’s recipe is that they come out perfectly delicious every time. 

As Ina says; “your family and friends will go crazy when you make these”.

Just make these sticky buns. I know you will be hooked too!

Ingredients for the Sticky Buns

12 tbsp. (1 1/2 sticks) unsalted butter
1/3 cup light brown sugar, lightly packed
1/2 cup pecans, chopped into large pieces
1 package (2 sheets) frozen puff pastry, defrosted

For the filling

2 tbsp. unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 tsp. ground cinnamon
1 cup raisins

Preheat the oven to 400.

Place a 12-cup standard muffin tin on a baking pan lined with parchment paper.

Using an electric mixer fitted with the paddle attachment, combine the 12 tbsp. butter and 1/3 cup of brown sugar.

Place one rounded tablespoon of the  mixture in each of the 12 muffin cups.

Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.

Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the fold going left to right. Brush the whole sheet of puff pastry 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 teaspoons of the cinnamon, and 1/2 cup of the raisins.

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.

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 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 filing and pecans out onto the buns with a spoon).

Let cool completely.

It’s that simple!