Ultimate Pecan Sticky Buns With Lemon Glaze
These sticky buns are ooey-gooey good and rather irresistible. They are easily put together; you can enjoy whenever you have a craving. We used to make our sticky buns with yeast dough, but then one day we tried them with frozen puff pastry. My goodness what a difference! They’re lighter, far easier, and more delicious than ever. Great for Saturday mornings.
12 tablespoons (1½ sticks) unsalted butter, at room temperature
1/3 cup light brown sugar, lightly packed
½ cup pecans, chopped in very large pieces
1 package frozen puff pastry, defrosted (Pepperidge Farm or DuFour)
2 tablespoons unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 cup golden raisins
¾ cup confectioner’s sugar
¼ cup fresh lemon juice
- Preheat the oven to 400°F. Place 12 silicon muffin cups (or a 12-cup standard muffin tin) on a baking sheet lined with parchment paper.
- Place the butter and brown sugar in a medium sized bowl and cream with an electric mixer. Place 1 rounded tablespoon of this mixture in each of the 12 muffin cups and evenly distribute the pecans on top.
- Lightly flour a wooden or stone surface. Unfold one sheet of puff pastry with the folds placed horizontally. Brush the sheet with half of the melted butter, leaving a 1-inch border. Sprinkle with 1/3 cup brown sugar, 1½ teaspoons cinnamon, and ½ cup raisins. Roll the pastry up snugly, jelly roll style, finishing the roll with the seam side down. Trim the ends of the roll about ½ inch and discard. Slice the roll into 6 equal pieces, at 1½ inch intervals. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry.
- Bake for 30-33 minutes. Meanwhile, in a small bowl, blend until smooth the confectioner’s sugar and lemon juice. When the sticky buns are golden to dark brown to top and firm to the touch, remove them. Allow to cool 3 minutes only (or the bottom mixture will become hard) and invert the buns onto a plate. Ease the filling and all of the pecans out onto the buns with a spoon. Drizzle lightly with the lemon/sugar topping. Devour while still warm or cool completely.