Ina Garten's Easy Sticky Buns | Barefoot Contessa | Food Network

Ina uses a puff pastry hack for her Easy Sticky Buns, speeding up the process for a delicious treat ready in no time!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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Easy Sticky Buns
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 5 min
Prep: 30 min
Inactive: 5 min
Cook: 30 min
Yield: 12 buns

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

Directions

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. 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.

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 each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. 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. 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. 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.

Reprinted from Barefoot Contessa Back to Basics, Copyright 2008 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.

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Ina Garten's Easy Sticky Buns | Barefoot Contessa | Food Network

[alexgarza]

She is the best chef recipe person in the world. Everything I make of hers comes out wonderful she is the best❤

[GregCurtin]

When working with puff pastry one should always trim the outer edges with a pizza wheel (or knife). Doing this allows the pastry to puff up. After rolling up your log it is best to cut each section with a piece of string. You will get a cleaner cut, enable the edges to puff up, and less chance of the insides sticking to the knife and coming out. I love the people at #FoodNetwork social media who bring us Guy, Ina, and Tyler Florence but can you please stop cutting off the end of the videos?

[E.B.J.S.]

"We made them with a yeast dough that had to rise overnight in the refrigerator. I mean, who has time for that?"
"I buy frozen puff pastry... and defrost it in the refrigerator overnight." 🤔

[maryreed]

So good. Make them every Christmas morning

[gaelicd]

I'm on it, burning rubber to get my hands on these 🎉🎉🎉🎉

[barbarasapp]

Will give this a try after watching you make it. Have many of your recipes books also your recipes in in magazines 😊

[jx]

Sticky buns are such a delightful dessert, yum❤!!

[tamarbatyah]

Great idea! I normally make the yeast dough, but of course it takes quite a bit of time. I'm going to try this next time.I want a quick cinnamon roll but am short on time!

[ellenharrison]

Oh, in my book no baked goodie is worth the calories unless it has raisins. I won't eat carrot cake without them.

[marimarfernandez]

It’s different texture than making a dough with yeast, remember it’s puff pastry so it is flaky. But I like the technique.

[jeromethiel]

When it's really hot outside, i get sticky buns! ^-^

[nataliemscrzysxycoolharris]

I’d use golden raisins & almonds instead.

[johannabender]

Just made these. They were good but the brown sugar burned a bit and turned into hard candy. It seems like 30 minutes was too long to bake. I'd like to try again

[amandanicole]

Don’t buy those storebought ones! I’ll die inside 😂

[rhondawiggins]

I thought he was a multi billionaire. And yet he’s asking working people for money.

[KWelch]

Mine came out burnt. :( 30 mins is way too long. They were probably good at 20-ish mins when i first looked.

[parkguy]

The editor of these videos Why do you never show the end result, Ina plating it, and taking a bite? We want to see the finished