Easy Sticky Buns
Easy Sticky Buns
Breakfasts are often a mix of yummy staples like bacon, frittatas, pancakes, and fruit. But for those special occasions like long weekends, holidays, or family vacations, it's time to treat yourself and your loved ones to something extra indulgent: welcome your new best friend, these deliciously easy sticky buns.
These sticky buns are a delightful departure from your usual breakfast fare. Traditionally topped with pecans, this version adds a twist with dried cranberries and dark chocolate, creating great contrast of flavors and textures. The cranberries bring a chewy, tangy note to the pillowy soft rolls, while the dark chocolate adds a hint of bitterness to balance the gooey sweetness of the coconut sugar that caramelizes on the sides of the buns.
While making your own puff pastry can turn this recipe into a fun family project, store-bought puff pastry is your secret weapon for feeding a hungry crowd quickly. Pair these sticky buns with a fresh pot of coffee, and you’ve got a breakfast that everyone will rave about.
For our at-home chefs: if you don’t have a muffin tin in your kitchen wares, you can use a baking dish and make these pull-apart style and way more hands on!
Servings: 12
Ingredients:
- 12 TBSP unsalted butter, at room temperature
- 1/3 cup coconut sugar
- ½ cup pecans, chopped
- Pinch of salt
- 2 sheets puff pastry, defrosted if frozen
Filling:
- 2 TBSP unsalted butter, melted and cooled
- ⅔ cup coconut sugar
- 3 tsp ground cinnamon
- ½ cup dried cranberries, optional
- Pinch of sea salt
- ½ cup dark chocolate chips
Directions:
- Preheat the oven to 400°F (200°C). Place a 12-cup muffin tin on a sheet pan lined with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter, coconut sugar, and chopped pecans. Distribute the butter mixture evenly among the 12 muffin cups.
- Lightly flour the surface you are working on. Unfold or unroll one sheet of puff pastry. Brush the whole sheet with 1 tablespoon of melted butter. Sprinkle with ½ cup coconut sugar, 1 ½ teaspoons cinnamon, ¼ cup dried cranberries, a pinch of sea salt, and ¼ cup dark chocolate chips. Starting with the end nearest you, roll the pastry up tightly like a jelly roll around the filling, finishing with the seam side down. Slice the roll into 6 equal pieces. Place each piece, spiral side up, in six of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.
- 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, then invert the buns onto the parchment paper to cool completely.
Enjoy your delicious and easy-to-make Sticky Buns!