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Quick and Easy 5 Minute Sticky Buns

These are the easiest cinnamon sticky buns you will ever make, and that’s a promise. Want to know the secret? You’re not going to make any dough. I first gave these a try on Christmas morning, thinking it could be a quick way to eat something between opening presents, without missing out on any of the fun with the kids. They were a huge hit, and exactly what I was hoping for.

And yes, these really are in the oven in 5 minutes.

Last week Bo reminded me that they didn’t need to only be made on Christmas though (his not so subtle way of asking for them for breakfast this weekend). Point taken.

Alright, here are the players this morning: cinnamon, brown sugar, a package of puff pastry (thawed), melted butter, pecans (optional), softened butter, more brown sugar, and some flour for dusting.

1

Beat the softened butter and some of the brown sugar together.

2

Put 1 tablespoon of the butter mixture in the bottom of each muffin tin and top with pecans if using.

3

Roll out the puff pastry into a nice, thin triangle. It’s not an exact science, but I would guess it was about 18” long, maybe a little bit less, and maybe 12” wide. Then brush on the melted butter, sprinkle on the rest of the brown sugar, and dust with cinnamon.

4

I like to smooth out the sugar mixture before rolling, it just makes it easier to get the roll right.

5

Roll them up as tightly as you can.

6

Slice off a bit from each end (that extra part that isn’t solid feeling), then slice into 12 equal sized pieces.

7

Stand each end up in the muffin tin, then pop into the oven and bake for about 30 minutes.

8

Lesson of the day (and yes, I made the exact same mistake on Christmas morning, I never learn): Always put a baking sheet on the rack under the rack that the sticky buns are on. That filling is going to bubble up deliciously all over the place, and you don’t want your house filling up with smoke like ours did. I had Oliver running around the room, waiving his hands to get the smoke out, telling me how stinky it was. This is not how I wanted to start my morning.

This brings me to another complaint. What can’t you buy muffin tins with a lip around the edge to stop things like this from happening?

9

So, are you sold yet?

10

Flip the buns out. I like to do this onto a baking sheet, then transfer them to a plate because it’s easier that way. I am not good at flipping things out neatly.

11

All this goodness… don’t let it go to waste. I just use a spoon to scoop around the inside while still hot, then put it on top of the buns.

No caramel left behind.

12

Yes, they are as good as they look.

13

One last question: why are you still reading this post? Get your self to the freezer and get out that puff pastry!

Last new

Here’s your printable:

Quick and Easy 5 Minute Sticky Buns

Rating: 51

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 12 cinnamon buns

Serving Size: 2 buns

Quick and Easy 5 Minute Sticky Buns

Ingredients

    Topping
  • 12 tbsp softened butter
  • ⅔ cup light brown sugar, packed
  • ½ cup pecan pieces (optional)
  • Buns
  • 1 package (17oz / 2 sheets) frozen puff pastry, thawed
  • 3 tbsp butter, melted
  • ⅔ cup light brown sugar, packed
  • 3 tsp cinnamon

Instructions

  1. Preheat the oven to 400ºF with a rack in the middle position.
  2. Topping
  3. Beat together the butter and brown sugar. Place 1 tbsp into each of 12 muffin cups.
  4. Top with pecans if using.
  5. Buns
  6. Roll out the puff pastry to a large, thin, rectangle. Roughly 18" wide by 12" tall.
  7. Brush on the melted butter, going from edge to edge. Evenly sprinkle on brown sugar and cinnamon. Smooth out the sugar with an offset spatula to make rolling easier.
  8. Tightly roll. Slice off misshapen ends and discard, then slice into 12 equals pieces.
  9. Place each roll cut side down into the muffin tin.
  10. Bake for 30 minutes, until rolls are golden brown and puffy.
  11. Flip out onto a tray, and let cool 5 minutes before eating.

Notes

Be sure to put a rimmed baking sheet on a rack under the one your buns are cooking on in the oven to catch any of the caramel that bubbles over.

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12 comments

  1. Wonderful web site! I’m sending it to a few buddies ans also sharing in delicious. And naturally, thanks for your sweets!

  2. My goodness these look amazing. I can almost taste them while just scrolling down the page… great, now I feel like dessert again and I only just had an icypole while trying to be good!

    • LOL! Thanks, and sorry…I feel you though. I’ve been trying to keep this at the back of my mind, forgotten until next Christmas, but my husband wouldn’t let me.

  3. WOW! It only take 5 minutes to make sticky buns! I never new it was possible :) i can’t wait to try! thanks for sharing!

  4. Came across your post at Tastespotting and I absolutely love your blog! You have beautiful pictures and your recipes look amazing. Glad to be your newest follower! :)

    • Thanks Jess! You’ve got some ridiculously great looking recipes too :) You have no idea how happy I am to have cream cheese in the house for that pina colada dip!

  5. Except I would totally lick that pan after scraping out all the caramel I could….

  6. Just wanted to let you know I tried to make these sticky buns last night. I decided to make two batches, one for my family another for my in-laws. I made the batches put 12 in a tin muffin pan and the other 12 in those plastic heat resistant pans, put them in the oven, set timer and went to watch Judge Judy. About 15 minutes later our fire alarm went off, ran to the kitchen, fire in the oven. I yelled fire, my husband came running, we tried to put it out but couldn’t so my husband used a fire extinguser(?). Smoke every where, sticky buns distroyed, plastic heat resistant pans on fire and full of fire stuff so every thing had to go out in the trash. Spent most of the night cleaning out my oven. This mornig I reread the instructions and read about the pan under the buns. Went out to get more stuff to try again. Made my first batch is delicious and my second is in the oven. Thanks so much for the great recipe:-)

    • Maria, my heart just kept sinking deeper and deeper with every word, lol. I was seriously starting to develop a sweat, worrying about your kitchen, thinking “omg I screwed something up with the recipe and now kitchens all over the country are going to turn into fireballs”.

      Then I got to the end.

      Phew. So glad that you liked them! Devastated for the loss of your cookware though. They’ll be in my thoughts tonight.

  7. Tammy F Blevins

    I have added milk choc chips on the inside and in the pan when I have made these. I love choc and cinn together.

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