Try ‘Barefoot Contessa’ Ina Garten’s Sticky Buns Recipe – Great for Beginner Bakers
Whenever you’re looking for an essential recipe and aren’t sure where to turn, Ina Garten, ‘The Barefoot Contessa,’ is the chef who knows how to transform easy-to-get ingredients into delicious and elegant dishes without the stress.
Sticky buns fit the bill if there’s a lazy weekend ahead and you don’t know what to make for breakfast. Try ‘The Barefoot Contessa‘ (aka Ina Garten’s) Sticky Buns recipe below. Garten’s recipe will yield gooey buns that are better than anything a store might offer.
Their cinnamony, cozy, delicious baked goodness hits the spot. With the chilly weather right around the corner, there truly is nothing like a glorious Sticky Bun to get the job done.
A great breakfast treat for even beginners to try making, these Sticky Buns are made in a muffin tin and only need 6 ingredients. Basic and comforting, this recipe calls for butter, brown sugar, raisins, pecans, and of course, pastry crust. That’s it!
They’ll hold their shape and make a pretty plate of treats, although they likely won’t last long once they’re set out for company.
Serve them with coffee or tea for breakfast, or with milk for a sweet afternoon treat. As Garten says on Instagram, they’re the “perfect homemade treat for a special Christmas breakfast.”
- 12 tablespoons (1½ sticks) unsalted butter, at room temperature
- 1/3 cup light brown sugar, lightly packed
- 1/2 cup pecans, chopped in very large pieces
- 1 package (17.3 ounces/2 sheets) frozen puff pastry, defrosted
- For the filling:
- 2 tablespoons unsalted butter, melted and cooled
- 2/3 cup light brown sugar, lightly packed
- 3 teaspoons ground cinnamon
- 1 cup raisins
1. Preheat the oven to 400 degrees. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups.
3. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
4. Lightly flour a wooden board or stone surface.
5. 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, 1½ teaspoons of the cinnamon, and ½ 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.
6. Trim the ends of the roll about ½ inch and discard. Slice the roll in 6 equal pieces, each about 1½ inches wide.
7. 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.
8. 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.
Source: Ina Garten, The Barefoot Contessa blog