|forgive me, I don't have a picture of the finished product|
What would a Tuesday be without sticky buns? Well I don't know exactly, seeing as how I made these sticky buns on a Monday about 6 weeks ago. Shameful? yes! Delicious? Damn straight! As you may well know, I don't really dig baking. BUT as you also know, if I come across a dessert recipe that looks awesome and is relatively simple to prepare, I'll probably make it. In comes Keeley from My Life on a Plate and her kick ass sticky buns recipe, which she adapted from the queen of baking, no-- not Martha, but Ina! I don't know about you, but Martha Stewart is just too damn dry and boring for my liking. It's like watching a robot on TV, she's not personable, she's not funny, and she's not even overweight enough for me to believe that she eats half of what she cooks. Ina Garten, aka the Barefoot Contessa, on the other hand, isn't really funny either, but she's personable, appreciates the life enriching qualities of butter, lives in the freakin' Hamptons, grows rosemary bushes the size of a smart car in her back yard, is friends with fabulous Gays that write Hollywood screenplays for movies like Nine, AND she brings the art of simple french inspired dishes into the hearts and minds of gals like me each and every day, and I LOVE IT. I don't think you understand folks, I literally have a girl crush on a 62 year old overweight white woman because she makes coconut cupcakes that look so good they make me want to slap someone. Never mind that I've never actually tasted them, but that how good they look.
So anyway, back to these sticky buns. Several weeks ago, I had a meltdown of sorts, while at work. It involved the idiocracy that is the United States Postal Service, an expensive winter coat ordered from Asos.com and me not having my package. It was a Friday, I was tired, I was frustrated, I was LIVID, and I was inappropriately loud while on the phone with "customer service" trying to locate my lost package. After the dust had settled, and my package's location was still unknown, I felt bad about my little outburst. I decided to make it up to my fellow coworkers, and bribe them with butter, brown sugar, and cinnamon, there in lies the sticky buns.
Of course, I had to adapt the recipe for what I like and what's stocked in my pantry....
1 1/2 sticks unsalted butter (12 tbsp)
1/3 cup dark brown sugar, lightly packed
1/2 cup pecans, roughly chopped
2 sheets frozen puff pastry, defrosted (17.3 oz)
2 tbsp unsalted butter, melted
2/3 cup dark brown sugar, lightly packed
3 tsp, freshly ground cinnamon
Preheat oven to 400 degrees. Place a 12 cup standard muffing tin on a sheet pan, lined with parchment paper. [Actually, I don't have any parchment paper, so consider that optional]
In a bowl, combine 12 tbsp of butter and 1/3 cup brown sugar. Place 1 rounded tbsp of mixture in each of the 12 muffin cups. Distribute pecans evenly among muffing cups on top of butter and sugar mixture.
Gently unfold each sheet of puff pastry on a lightly floured surface. Brush entire sheet with melted butter leaving a 1 inch border on pastry sheet. Following the same 1 inch border, dust each sheet with 1/3 cup of brown sugar and 1 1/2 tsp of cinnamon. Starting with the end nearest to you, roll the pastry like ajelly roll around the filling, finishing with the seam side down. Repeat with second pastry sheet. Slice each roll into 6 equal pieces, each about 1 1/2 inches wide. Place each, sprial side down into the muffin cups to make 12 sticky buns.
Bake for 30 minutes, until sticky buns are golden to dark brown on top and firm to the touch. Do NOT make the same mistake I did, and try to bake each sticky bun in a paper muffin cups. I couldn't get a good picture of the finished product, and I spent another 20 minutes separating the paper cups from the sugary crusty goodness that the sugar and butter mixture creates. Instead, allow the buns to cool for a about 5 minutes, then invert the onto parchment or wax paper, and spoon topping and pecans out of muffin cups to top. In spite of the drama getting these sticky buns out of the paper cups, they were delicious, and my coworkers enjoyed them, and all was forgiven. These were so good in fact, that in spite the fact that i've probably consumed 10 pounds of sugar in total during the holiday season, I'll probably make these once more during the winter. I mean, really--brown sugar, butter, and cinnamon. How could I resist? And besides, I need to show you the finished product!