We have been making these <!–////–>on Christmas Day<!–////–> since I was a child and the smell of the buns cooking makes Christmas special every year. My mom used to put them in the oven just before we started opening gifts. By the time we were done, it was time for a tall glass of milk and the sticky buns around the Christmas tree. It’s funny how that smell today still takes me back to when I was a child. Now I have kids of my own and I hope they have the same great memories of Christmas Day that I do.
There are a number of recipes out there for these, so here is one that I have used in the past. I actually found this one on the <!–////–>Food Network<!–////–>.
* 1 1/2 sticks unsalted butter
* 1/3 cup light brown sugar, lightly packed
* 1/2 cup pecans
* 1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted
Preheat oven to 400 degrees. 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. 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.