> An email friend made these and said they were wonderful!
>
> Chris
>
> Easy Sticky Buns - Serves 12
>
> Recipe By: Ina Garten
>
> Published in: Barefoot Contessa Back To Basics
>
> Ingredients
>
> 12 tablespoon unsalted butter -- at room temperature (1 1/2 sticks)
>
> 1/3 cup light brown sugar -- lightly packed
>
> 1/2 cup pecans -- chopped in very large pieces
>
> 1 pkg puff pastry (17.3-ounces/ 2-sheets) -- defrosted
>
> For the filling:
>
> 2 tablespoon unsalted butter -- melted and cooled
>
> 2/3 cup light brown sugar -- lightly packed
>
> 3 teaspoon ground cinnamon
>
> 1 cup raisins
>
> Instructions
>
> Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a
> sheet pan lined with parchment paper.
>
> In the bowl of an electric mixer fitted with the paddle attachment,
> combine
> the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded
> tablespoon of the mixture in each of the 12 muffin cups.
>
> Distribute the pecans evenly among the 12 muffin cups on top of the butter
> and sugar mixture.
>
> Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff
> pastry
> with the folds going left to right. Brush the whole sheet with the melted
> butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet
> with
> 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup
> of
> the raisins. Starting with the end nearest you, roll the pastry up snugly
> like a jelly roll around the filling, finishing the roll with the seam
> side
> down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll
> in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral
> side up, in 6 of the muffin cups. Repeat with the second sheet of puff
> pastry to make 12 sticky buns.
>
> Bake for 30 minutes, until the sticky buns are golden to dark brown on top
> and firm to the touch. Be careful - they're hot! Allow to cool for
>
> 5 minutes only, invert the buns onto the parchment paper (ease the filling
> and pecans out onto the buns with a spoon) and cool completely.

Mmmmm! Ina recipes always sound good to me! Doesn't sound too hard
either. Thanks for posting.

Here's a report on the next day after making them:

> David told me the sticky buns were hard as bricks this morning and he

> had to zap them over 30 seconds to make them as there were when I took

> them out of the oven yesterday.

> I just had the remaining two sticky buns for breakfast. Delicious. A

> little messy to eat. I had to zap them for 40 seconds in the microwave

> the make them as they were when I took them out of the oven yesterday.

> I still think I would increase the brown sugar to 1/2 cup instead of

> 1/3 of a cup to the 12 tablespoons of butter. These are really good.

>

> For company these would be perfect because it's puff pasty I would put

> the pastry in the muffin tins and stick in the fridge overnight. Then

> while making coffee and such for my company breakfast I would pop the

> muffin tins into the over for 30 minutes... maybe 35 since the pan

> itself will be so cold. Perfect fresh baked sticky buns for company.