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.
Beat the softened butter and some of the brown sugar together.
Put 1 tablespoon of the butter mixture in the bottom of each muffin tin and top with pecans if using.
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.
I like to smooth out the sugar mixture before rolling, it just makes it easier to get the roll right.
Roll them up as tightly as you can.
Slice off a bit from each end (that extra part that isn’t solid feeling), then slice into 12 equal sized pieces.
Stand each end up in the muffin tin, then pop into the oven and bake for about 30 minutes.
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?
So, are you sold yet?
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.
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.
Yes, they are as good as they look.
One last question: why are you still reading this post? Get your self to the freezer and get out that puff pastry!
Here’s your printable:
- 12 tbsp softened butter
- 1/3 cup light brown sugar, packed
- ½ cup pecan pieces (optional)
- 1 package (17oz / 2 sheets) frozen puff pastry, thawed
- 3 tbsp butter, melted
- 2/3 cup light brown sugar, packed
- 3 tsp cinnamon
- Preheat the oven to 400ºF with a rack in the middle position.
- Beat together the butter and brown sugar. Place 1 tbsp into each of 12 muffin cups.
- Top with pecans if using.
- Roll out the puff pastry to a large, thin, rectangle. Roughly 18" wide by 12" tall.
- 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.
- Tightly roll. Slice off misshapen ends and discard, then slice into 12 equals pieces.
- Place each roll cut side down into the muffin tin.
- Bake for 30 minutes, until rolls are golden brown and puffy.
- Flip out onto a tray, and let cool 5 minutes before eating.
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.