Homemade cinnamon rolls and sticky buns are the best. But wouldn’t a little shortcut be nice now and then?
This particular recipe is really a nice treat if you’re looking for a small batch of cinnamon rolls or sticky buns (I cut the original recipe in half), and it’s much, much faster than making a yeast dough. The prep time for this recipe is all of five minutes, provided you remember to take the puff pastry out of the freezer the night before.
My rolls turned out a little dark. It could be because I cut the recipe in half, because I omitted the raisins, or simply because I used my cheap muffin tin that has a pseudo non-stick finish. I pulled them out at 25 minutes, and the “tops” were a bit dark, so you may want to keep an eye on these.
Of course, once you invert the pan, no one is the wiser.
Easy Sticky Buns
adapted from Barefoot Contessa.
6 tablespoons unsalted butter, at room temperature
1/6 cup light brown sugar, lightly packed
1/2 package (17.3-ounces/ 1-sheet) frozen puff pastry, defrosted
For the filling:
1 tablespoon unsalted butter, melted and cooled
1/3 cup light brown sugar, lightly packed
1 1/2 teaspoons ground cinnamon
Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, combine the 6 tablespoons butter and 1/6 cup brown sugar. Place 1 rounded tablespoon of the mixture in six of the muffin cups.
Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle the sheet with 1/3 cup of the brown sugar and 1 1/2 teaspoon of the cinnamon. 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.
Bake for 20-30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful – they’re hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper.