Quick and Easy Pecan Sticky Buns
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.
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.
Notes
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.*
To reheat, place on a baking sheet lined with parchment paper and bake in a 350-degree oven for 5 minutes.