Tuck cinnamon, sugar and toasted pecans inside delicate strips of puff pastry and bake until light and crisp. Finish with a drizzle of royal icing and in no time, you’ve got a wonderful bite perfect with your morning coffee or afternoon tea.
Holiday lights are beginning to twinkle in the neighborhoods and we’re gearing up for entertaining with family and friends. Before the turkey hits the table there are still plenty of meals to serve up. Taking a cue from my Mom, keeping a stocked pantry is key to keep things moving during this very busy season. And though traditional sticky buns require hours in the kitchen, this shortcut method will have them on the table in under an hour.
The list of ingredients is simple. Sugar, ground cinnamon, toasted pecans and kosher salt along with frozen puff pastry, milk and powdered sugar.
Start by whisking together sugar, cinnamon and toasted pecans along with a pinch of kosher salt.
Roll out the sheets of puff pastry and brush with milk before scattering the sugar, cinnamon and pecans across them. Then roll, slice, and bake.
They arrive from the oven lightly golden and puffed with the sugar melted and caramelized into the cinnamon and pecans. Top the sticky buns with a simple icing made of powdered sugar with a touch of milk.
Serve them up for an easy holiday treat!
Quick and Easy Pecan Sticky Buns
¾ cup sugar
4 teaspoons ground cinnamon
Pinch of kosher salt
1 cup toasted chopped pecans
1 package frozen puff pastry, 2 sheets, thawed
6 tablespoons milk, divided
1 cup sifted powdered sugar
Preheat the oven to 375-degrees. In a small bowl, whisk the sugar together with the cinnamon, kosher salt and pecans.
Carefully unfold one sheet of the puff pastry and place it on a lightly floured surface. Roll the pastry out into a rectangle about 12” x 14”.
Brush the pastry from edge to edge with 1 tablespoon of the milk. Spread half of the sugar, cinnamon and pecan mixture over the pastry leaving ½” border. Starting with the longest side, roll the pastry up.
Cut into 12 pieces and place the pastries on a baking sheet lined with a Silpat liner of parchment paper.
Repeat with the second pastry sheet. Bake in a 375-degree oven for 20 to 22 minutes, until lightly golden on top and golden on the bottom.
In a small bowl, whisk the powdered sugar with the remaining milk, adding as much as needed to reach a smooth consistency.
Drizzle over the tops of the sticky buns while still warm.
Makes 24 sticky buns. To reheat, place on a baking sheet lined with parchment paper and bake in a 350-degree oven for 5 minutes.
We use Pepperidge Farm’s Puff Pastry. You can thaw by leaving the package in your fridge overnight or leave out at room temperature for 30 minutes.
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Quick and Easy Pecan Sticky Buns
Equipment
- Rolling Pin
- 2 Baking sheets lined with Silpat liners or parchment paper
Ingredients
- ¾ cup sugar
- 4 teaspoons ground cinnamon
- Pinch of kosher salt
- 1 cup toasted chopped pecans
- 1 package frozen puff pastry, 2 sheets, thawed*
- 6 tablespoons milk, divided
- 1 cup sifted powdered sugar
Instructions
- Preheat the oven to 375-degrees. In a small bowl, whisk the sugar together with the cinnamon, kosher salt and pecans.
- Carefully unfold one sheet of the puff pastry and place it on a lightly floured surface. Roll the pastry out into a rectangle about 12” x14”.
- Brush the pastry from edge to edge with 1 tablespoon of the milk. Spread half of the sugar, cinnamon and pecan mixture over the pastry leaving ½” border.
- Starting with the longest side, roll the pastry up.
- Cut into 12 pieces and place the pastries on a baking sheet lined with a Silpat liner of parchment paper. Repeat with the second pastry sheet.
- Bake in a 375-degree oven for 20 to 22 minutes, until lightly golden on top and golden on the bottom.
- In a small bowl, whisk the powdered sugar with the remaining milk, adding as much as needed to reach a smooth consistency.
- Drizzle over the tops of the sticky buns while still warm.
