Puff Pastry Sticky Rolls: A busy parent baking hack.

March 22, 2016

You know what I love? Sticky rolls.

You know what I don’t love? (Or, at least, what I don’t have time to enjoy.) Baking sticky rolls from scratch.

With Easter coming up fast, I wanted to find a way to make sticky rolls for brunch without having to spend tons of time in the kitchen. I’d just worked on a recipe for Pizza Dough Cinnamon Rolls when it occurred to me that I could use another store-bought shortcut, puff pastry, to make sticky rolls.

Perfect.

Not only did these come out great—great enough for a holiday brunch—but they are even easier to make than I anticipated. As in, now sticky rolls don’t have to be a once a year treat.

See, perfect.

Using puff pastry to make sticky buns makes baking them quick and easy—and they're still delicious enough for a holiday brunch! Puff Pastry Sticky Buns recipe | One Hungry Mama

A lifesaving shortcut: use puff pastry from the refrigerator section to make Puff Pastry Sticky Buns | One Hungry Mama

The ideas for this recipe was inspired by one from the great Ina Garten that popped into my head. I’d seen it ages ago and clearly thought that it was worth filing away, which is no surprise given that I’ve long preached the magic of puff pastry. I honestly think that puff pastry is a lifesaver, especially when entertaining. You find it in the freezer section of your grocery store and just thaw and bake for a flaky, golden brown crust that can be used in both sweet and savory recipes.

The only thing that you might want to keep an eye on is the ingredients list: Some puff pastry is made with a bunch of artificial ingredients and preservatives that just aren’t necessary. I’ve found all-natural brands at both conventional and natural markets, though, so be sure to look around.

 

Make It Easy: A new family cookbook for parents by Stacie Billis of One Hungry Mama

(You’ll be able to get a full list of puff pastry and other all-natural refrigerator dough products and brands in the Supermarket Guide of my new book, Make It Easy, which is available for pre-sale now!!)

Once you have the puff pastry in hand, making this is as simple as creaming butter, rolling the dough with good stuff, and baking. Such a lifesaver, especially if you’re hosting Easter this coming weekend

Puff Pastry Sticky Rolls
(Can be shared with kids 12+ mos)*
Makes 1 dozen

1 ½ sticks (12 tablespoons) unsalted butter, room temp + 2 tablespoons melted & cooled
1 cup light brown sugar, divided
½ cup pecans, chopped
1 package (17.3 ounce; 2 sheets) frozen puff pastry, defrosted
3 teaspoons cinnamon
1 cup raisins (optional)

1. Preheat oven to 400 degrees. Place a full-sized muffin tin on a sheet pan that’s been lined with parchment paper and set aside.

2. Cream together 1½ sticks room temperature butter with 1/3 cup light brown sugar. Place 1 tablespoon of mixture in each well of the tin and top with chopped pecans, diving equally.

3. Lightly flour a work surface and unfold one sheet of the defrosted dough on it with the folds going left to right. Brush the dough with half of the melted butter, leaving a 1” border all around. Sprinkle with 1/3 cup light brown sugar, 1 ½ teaspoon cinnamon, and a ½ cup raisins, if using.

4. Roll the dough tightly moving away from your body and finish seam side down. Trim off ½” of dough from each end of the roll, and then cut the remaining dough into 6 evenly sized pieces, each about 1½” wide. Repeat steps 3 and 4 with the second sheet of pastry dough.

5. Place each roll, cut side down, into its own well on top of the butter mixture and pecans. Press down lightly, though don’t worry about the dough sticking out above the rim of the well. Place in oven and bake for 30 minutes until golden to dark brown. Remove from oven and allow buns to cool for 5 minutes in the pan before inverting them onto a clean piece of parchment paper. If nuts and filling fall out in this process, just gently urge them back in using your fingers or a small spoon, and allow the hot sticky rolls to cool on the counter until they are warm, but cool enough to the touch to eat. Serve immediately.

*Note: While there is nothing in this that is unsafe for children under 12-months-old who are already safely managing nuts, I recommend it for older children given the high sugar content. If your child is allergic to tree nuts or you suspect that they may be, hold off on serving these even if they do fall in the recommended age range until you’ve safely introduced pecans. And no matter what, always be sure to serve an age-approrpirate portion. A little bit of this sweet treat goes a long way with little ones!

2 Responses

  1. Grace says:

    AMEN! I too LOVE sticky rolls. Made once from scratch, which was a time consuming pain-in-the-neck, and vowed never to do it again. Until now…5 ingredients? Maybe 10-15 minutes of prep? Hot from the oven sticky buns in under an hour? YES PLEASE! Thanks a million for this.

  2. One Hungry Mama says:

    You’re welcome. I love this recipe for all the reasons that I think you will, too. Let me know how they turn out! S xo

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