One of my favorite things about delicious sticky buns has always been that they are difficult and time consuming to make. Yes, you read that right. I like that they are difficult. If there is one thing I don't need it is an easy way to make something as delicious as sticky buns. For all these years my laziness has kept me safe from the high calories and fat of this decadent treat...until now.It's Barefoot Blogger Thursday-that day when bloggers across the blogosphere prepare another delicious recipe created by the talented Ina Garten (aka: The Barefoot Contessa). Why don't you join in? (It's fun!) Thank you to Melissa of Made by Melissa for her selection of this week's recipe.Here's the concept: Instead of the normal dough needed for sticky buns which needs to rise overnight, Ina very cleverly took frozen puff pastry and transformed it into a ready in 45 minutes "sticky-bun-like" treat. I made only one change to the recipe-I did not have raisins so I substituted dried cranberries. The cranberries were a tasty substitution and next time I would add some orange zest and make them cranberry-orange sticky buns.Here's the result: While not as tender as traditional sticky buns the buns were however sweet and delicious. A word of caution-remove the buns from the pan while they are still warm! I let some of them cool in the pan while I was taking pictures and this is what happened:While the warm ones came out quickly and the sugary, buttery topping came out wonderful the ones that I let cool in the pan were difficult to remove and the topping hardened. Eaten warm the buns are tender, but once cooled they have the texture of almost a cookie...delicious, but not really tender and cake-like. I loved the ease of this recipe and unfortunately I know I will be making them again.The Barefoot Contessa's Easy Sticky BunsFrom Back to Basics12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature1/3 cup light brown sugar, lightly packed1/2 cup pecans, chopped in very large pieces1 package (17.3 ounces/2 sheets) frozen puff pastry, defrostedfor the filling:2 tablespoons unsalted butter, melted and cooled2/3 cup light brown sugar, lightly packed3 teaspoons ground cinnamon1 cup raisinsPreheat the 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 one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of 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.
