I Tried The Barefoot Contessa Sticky Buns Recipe And It Was Amazing

This Barefoot Contessa Sticky Buns recipe is so easy to make and is sweet and filling making it the perfect breakfast option for your family. Hosting a special brunch or just want to surprise your loved ones with a scrumptious treat? Ooey gooey sticky buns are always the answer.

Barefoot Contessa Sticky Buns

The Barefoot Contessa Sticky Buns Recipe

Ina Garten never disappoints. Ever. I happened to catch this recipe on television earlier in the week and had to give it a shot. It was SO easy and delicious.  So perfect for a last-minute gathering. I had everything I needed except for the puff pastry and a quick trip to the grocery store took care of that.

Ingredients

* 12 tablespoons (1 1/2 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

ina sticky buns

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 12 tablespoons butter and 1/3 cup brown sugar.

baking muffin tin filled with batter

Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.

butter your batter

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.

place your brown sugar and pecans into the puff pastry

Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins.

roll up your puff pastry
make a jelly roll

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.

cut up your jelly roll

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. Repeat with the second sheet of puff pastry to make 12 sticky buns.

bake for 30 minutes

Bake for 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 (ease the filling and pecans out onto the buns with a spoon) and cool completely.

Sticky Buns

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

  • * 12 tablespoons (1 1/2 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

Instructions

  1. Preheat the oven to 400 degrees F. 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.
  3. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. 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. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter.
  5. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins.
  6. 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.
  7. 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. 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. Be careful - they're hot!
  9. 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.

Did you make this recipe?

Did you make this recipe? Tag me on Instagram (@VeraSweeney) so I can see your wonderful creation! I would love to see your dish.

Do you have a recipe you’d like to share? Are you ready to try this Barefoot Contessa Sticky Buns Recipe?

About Vera Sweeney

Vera Sweeney – mom, blogger, and New York resident – is the founder of Lady and the Blog. Her main focus is to help busy women stay on top of the latest style, culinary, and parenting trends.

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Comments

  1. ashmeljer wrote:

    Oh Vera, I just saw that episode too! Ina made it look so easy to do and I hadn’t gotten a chance to make them yet! They look delish!

    Posted 6.14.10
  2. How to Have a Boy Baby wrote:

    OMG, those look so delicious– I might have to actually learn to cook to attempt to make them! Well done Vera!

    Posted 6.14.10

Comments are closed.