So, let me tell you about one of the best recipes ever.
Full of all the good things in the world…
And delicious… SO DELICIOUS… Cheat’s Brown Butter and Salted Maple Pecan Sticky Buns!
WATCH HOW-TO VIDEO HERE:
And guys, these are sticky buns like no other. Plus, they only take about an hour from start to finish. Yep, I’m keeping things EASY all week-long, cause when it comes to the days leading up to Thanksgiving, all recipes need to be EASY. You know? You know.
When thinking about a breakfast/brunch for the holidays I always, always sway towards cinnamon rolls. If you just search cinnamon rolls on the blog here, you’ll see that’s pretty clear with this recipe, this recipe AND this recipe. What can I say, my family and I all love cinnamon rolls, I mean, who doesn’t???? They’re kind of the best. Does anyone remember being a kid and popping open the can of Pillsbury Cinnamon Rolls and being SO excited for the soft, buttery, doughy, cinnamony sweet rolls to come out of the oven in fifteen minutes? Cause I do.
Those rolls were our breakfast/any time snack during the week between Christmas and New Years. Good, delicious memories!
Anyway, I have since discovered homemade cinnamon rolls, and I of course never looked back. But you know, sometimes you need something easy. No messing around with yeast, flour rising, mixing…hair pulling. Just easy!
That is these sticky buns. Hence the word “cheaters” in the title. The secret is puff pastry. Actually, I think puff pasty is THE secret to holiday recipes…you will see me using it a lot in the coming month (and it’s going to be so good). If you ask me puff pastry is magical.
I used puff pastry as the dough for these sticky buns, which basically takes out all the work. YES. But what really sets these buns apart is the maple “sticky sauce”. Oh my gosh, this sauce is everything. Like my dad called these the best sticky buns he ever had… and guys, he’s kind of picky about sticky buns.
I have to agree though, these buns are the best, and part of that is surely due to the fact that they are so easy to make… but mostly because they are just so flippin good!
Random Question #1: what do you guys think of as a Thanksgiving/Christmas Breakfast?? Do you go sweet or savory? OR do you do both?!
These buns can also double a dessert or after dinner snack to serve with coffee. They are just an all day eating kind of thing, which when it comes to Thanksgiving, or any holiday gathering, is a “must have” treat to have around.
OKAY, so I wish I had more to say today, but I have to get my butt moving and get cooking. People arrive in T-minus two hours and well, I have tons and tons to do. Oddly none of my tasks involve Thanksgiving prep work or dinner prep for tonight.
Ugh. Deadlines are not my friend this week.
But hey, at least I have these sticky buns to keep me fueled (or on a sugar high?) for the next few hours. Yesss!
Random Question #2: what are you guys up to today? Are you stuck working? Traveling to family or friends for the holiday? Prepping for the feast?!?! I want to know. Yes, I’m nosy… tell me everything!
Cheat's Brown Butter and Salted Maple Pecan Sticky Buns.
Servings: 12 Buns
Calories Per Serving: 547 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- Preheat the oven to 375 degrees F. Grease a 12 cup muffin tin with cooking spray or butter.
- In a medium sauce pot, combine the maple syrup, 1/4 cup brown sugar and 12 tablespoons butter. Cook over medium heat until the butter is melted and the sauce bubbling, about 8 minutes. Remove from the heat and stir in the vanilla.
- Divide the pecans evenly among the bottom of 12 muffin cups. Now pour about 1-2 tablespoons of the sticky sauce over the pecans (reserve any remaining sauce for serving). The sticky sauce should come about 1/3 of the way up the muffin cup.
- Add 6 tablespoons butter to saucepan. Allow the butter to brown lightly until it smells toasted, about 5 minutes. Stir often, butter will foam and then settle back down. Remove from the heat and let cool 10 minutes.
- In a bowl, combine 2/3 cup brown sugar with the cinnamon.
- Lightly flour a clean surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the sheet with half of the brown butter and then evenly sprinkle with half of the cinnamon sugar. Repeat with the remaining sheet of puff pastry.
- Starting with the end nearest you, roll the pastry up tightly like you would a cinnamon roll, finishing the roll with the seam side down. Cut about a 1/2-inch off the ends of each roll and discard. Slice each roll in 6 equal pieces, each about 1 1/2 inches wide. This should make 12 rolls. Place each roll, spiral side up, in the prepared muffin cups (place the rolls snugly into the pecans/sticky sauce).
- Place the muffin pan on a cookie sheet with sides. Bake for 25-30 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 lined serving plate (ease the filling and pecans out onto the buns with a spoon). Rewarm the remaining sticky sauce and drizzle it over the buns. Sprinkle the buns with salt and serve warm.
*Method adapted from [Ina Garten | http://www.foodnetwork.com/recipes/ina-garten/easy-sticky-buns-recipe.html].
Umm, okay. Can’t wait to hear your answers!
Oh, and these Salted Maple Pecan Sticky Buns – I need…you need! Let’s make these! <–DO IT.