I was kind of excited when I saw that there were two breakfast recipes to do this month. The banana pancakes sounded (and were) great. I was a little less enthusiastic about the Easy Sticky Buns. I say this for two reasons:
- I have always wanted to make some good sticky rolls but a big issue with them is it is hard to make them for two people. I could cut this recipe in half if I wanted but I was pretty sure my wife would not like these with the nuts and raisins and I new I didn't need to eat six myself.
- The second issue I had was the word "Easy". Usually something with the word easy in it calls for cans of Cream of Mushroom soup or something similar. Not every recipe with Cream of Mushroom soup is bad and I have been known to make a few - but I do enjoy cooking and I don't seek out things that are "easy".
Both of my fears were unfounded. My wife was having a breakfast at Church where she was going to bring some Blueberry muffins made from a mix - I couldn't let that happen - could I? A dozen was what she wanted so it worked out perfect ( I actually gave her 11 and ate one myself). As for my issues with the word easy - Ina Garten hasn't let me down yet so I went for it.
The recipe was easy. It used puff pastry for the dough so no yeast dough to knead and let rise. You just sprinkle some ingredients on and roll it up and slice into the rolls. You stick the rolled up dough into a muffin pan along with some butter, brown sugar, and nuts. It is that easy. The butter and brown sugar form a caramel while it bakes. When you are done you flip them over so the caramel sauce and nuts are on top of the roll.
I have to admit that even though they were easy they were tasty. My wife didn't try one because of the nuts but it would be easy to leave them off some of the rolls if I needed too. She did say they were a big hit at here church breakfast and they were finished off. I would also say if there is anytime where easy is a good thing it is for a breakfast item. You don't want to be waiting two hours for something to rise before anyone gets to eat.
My only hint is to work quickly taking them out of the pan. I might even try to do it before the five minutes is up. When they start to cool the caramel and nuts start to stick in the pan and you want every last drop. Cleanup might seem like it will be a pain but everything cleans up pretty easy with a little soak in hot water. Just make sure to put the muffin pan on parchment paper and a sheet pan so it doesn't get all over the oven - that would be a mess.
One other thing I noticed is that my package of puff pastry had you thaw at room temp for an hour or so. This doesn't really work great first thing in the morning. I checked their web site and there they mention that it is actually preferred to thaw overnight in the refrigerator so that is what I did.
Thanks to Melissa at Made by Melissa for this recipe. I like her menu Mondays feature where she gives her menus for the whole week. I think I am going to have to start following Melissa.
Easy Sticky Buns(Source: Back to Basics, page 240)Makes 12 sticky bunsIngredients
For the filling
- 12 tablespoons (1 & 1/2 sticks) unsalted butter, at room temperature
- 1/3 cup light brown sugar, lightly packed
- 1/2 cup pecans, chopped in very large pieces
- 1 package (17.3 ounces/ 2 sheets) frozen puff pastry, defrosted
- 2 tablespoon unsalted butter, melted and cooled
- 2/3 cup light brown sugar, lightly packed
- 3 teaspoons ground cinnamon
- 1 cup raisinsDirections
- Preheat the oven to 400 degrees. 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 one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1½ teaspoons of the cinnamon, and ½ 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 ½ inch and discard. Slice the roll in 6 equal pieces, each about 1½ 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. 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.