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

Ina Garten’s Holiday Sticky Buns are sweet, buttery and perfectly flaky. Made with puff pastry, brown sugar, cinnamon and a mix of cranberries, raisins and pecans, they’re easy to assemble and ideal for festive mornings.
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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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Holiday Sticky Buns
Recipe courtesy of Ina Garten
Level: Easy
Total: 55 min
Prep: 20 min
Cook: 30 min
Yield: 12 sticky buns

Ingredients

For the Base:
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 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
1/2 cup dried cranberries
1/2 cup white raisins

Directions

Prepare the Pan: Preheat the oven to 400°F. Place a 12-cup muffin tin on a sheet pan lined with parchment paper.

Make the Base: In a bowl, combine the butter and 1/3 cup brown sugar. Place 1 rounded tablespoon in each muffin cup and sprinkle with pecans.

Prepare the Filling: Lightly flour a board. Unfold one sheet of puff pastry and brush with 1 tablespoon melted butter. Leave a 1-inch border and sprinkle with 1/3 cup brown sugar, 1 1/2 teaspoons cinnamon, 1/4 cup cranberries, and 1/4 cup raisins.

Roll and Slice: Roll the pastry tightly like a jelly roll, seam-side down. Trim ends and slice into 6 equal pieces. Place each piece, spiral side up, in 6 muffin cups. Repeat with the second sheet to make 12 buns.

Bake: Bake for 30 minutes until golden brown and firm. Cool for 5 minutes, then invert onto parchment paper, letting the filling and pecans settle on top. Cool completely before serving.

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