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.