Easy Sticky Buns 

12 tablespoons unsalted butter at room temperature 

1/3 cup coconut sugar 

½ cup pecans, chopped 

Pinch of sea salt 

2 sheets puff pastry, defrosted if frozen 

 

Filling: 

2 tablespoon unsalted butter, melted & cool 

2/3 cup coconut sugar 

3 teaspoons ground cinnamon 

½ cup dried cranberries 

Pinch of sea salt 

½ cup dark chocolate chips 

Preheat the oven to 400 degrees.  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 12 TBS of butter, 1/3 coconut sugar and 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 the melted butter.  Sprinkle with ½ cup of brown sugar, 1-½ teaspoons of the cinnamon, ¼ cup of the cranberries, pinch of sea salt and ¼ cup chocolate chips.  Starting with the end nearest you, roll the pastry up tightly like a felly roll around the filling, finishing the roll with the seam side down.   Slice the roll in 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 cooling for 5 minutes only, inverting the buns onto the parchment paper and cooling completely. 

 

This recipe is adapted from Holiday Sticky Buns by Ina Garten