Easy Sticky Buns
This is an Ina Garten recipe that I like to pull out when I have overnight guests
Weight Watcher Points: [NEEDED]
Servings: 12 buns
Ingredients:
12 tablespoons (1 ½ sticks) unsalted butter, at room temperature
½ cup brown sugar
½ cup chopped almonds or pecans
1 package frozen puff pastry, thawed
For the Filling:
2 tablespoons butter, melted and cooled
⅔ cup brown sugar
3 teaspoons cinnamon
Instructions:
Preheat oven to 400 degrees. Place a 12 cup muffin tin on a sheet pan lined with parchment.
In the bowl of an electric mixer combine the 12 tablespoons butter and ⅔ cups brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the almonds evenly among the 12 cups on top of sugar mixture.
On a lightly floured surface, unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Sprinkle sheet with half the filling, leaving a 1 inch border on the left side (right if you’re left-handed).
Starting on the right, roll the pastry up snugly like a jelly roll around the filling, finishing with seam-side down.
Trim the ends and discard. Slice the roll into 6 equal pieces, place in muffin cups.
Repeat with 2nd sheet. Bake for 30 minute, until the sticky buns are golden to dark brown on top. Be careful - they're hot! Allow to cool 5 minutes only, then invert onto parchment paper. Scrape any filling that doesn’t come out onto buns.
Allow to cool and eat.