Semi-Homemade Sticky Buns

This post is sponsored by the Puff Pastry brand but the content and opinions expressed here are my own.

If anyone knows me, they know I love breakfast/brunch.  I also love sweets.  So when I can combine the two and eat my sweets for breakfast - hey, that's a win for me!  But let's face it, I'm an adult and I eat what I want when I want.. ha!  I just feel less guilty when it's a "breakfast sweet".  ;)

For this recipe, I used Puff Pastry.. making this a semi-homemade treat.  I love how light, airy, and flaky Puff Pastry is, and how easy it is to work with!  It's so versatile that it can be used for breakfast, dinner, sweet, savory, appetizers.. there are so many options.  Anyone can make this recipe, it's that easy.  They were all gone by the next day because my kids (and husband) couldn't keep their hands off of them.

Semi-Homemade Sticky Buns

            For the Sticky Buns

• 1 1/2 sticks of unsalted butter, at room temperature
• 1/3 cup light brown sugar
• 1/2 cup chopped pecans
• 1 package (2 sheets) Pepperidge Farm Puff Pastry

            For the Filling

• 2 Tablespoons unsalted butter, melted and cooled
• 2/3 cup light brown sugar
• 3 tsp cinnamon

Preheat your oven to 400ºF.  Use a stand or hand mixer, cream 1 1/2 sticks of butter and 1/3 cup light brown sugar together until light and fluffy, about 2 minutes.  Divide the butter mixture between between a 12-cup muffin tin.  Divide the chopped pecans and sprinkle on top of the butter mixture in the tins.  

Unfold the first sheet of your Puff Pastry and brush the whole thing with melted butter.  Sprinkle half of the cinnamon and brown on top.  Roll up the pastry tightly, starting with the edge closest to you.  End it with the seam side down and cut off the ends.  Then cut the roll into 6 equal pieces and place into the muffin tins with the spiral side down.  Repeat with the second Puff Pastry sheet.  

Line a baking sheet with parchment paper and place the muffin tin on top of that to catch any spills.  Bake the sticky buns for 25 to 30 minutes or until they are firm and golden.  Let cool in the pan for just a few minutes before inverting them.  Make sure to scrape any extra toppings from the tins - don't let that good stuff go to waste!

As you can see, my kid is about ready to go in for the kill.  These didn't last long at all.. and I plan on making more very soon!  We have family coming in for Easter this year and I think these will be part of a perfect brunch!  

The Pepperidge Farm Puff Pastry Sheets are perfect for these little treats.  And these are fun for kids to help with also - Clara loved sprinkles on the pecans!  Easter is coming up, you should make a test run beforehand.  ;)