Puff Pastry Sticky Rolls: Easy Mother's Day recipe | One Hungry Mama

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SUBSCRIBE for videos every Tuesday! http://www.youtube.com/onehungrymama FOR THE FULL RECIPE: http://onehungrymama.com/2016/03/baking-hack-puff-pastry-sticky-rolls You know what I love? Sticky buns. You know what I don't love? (Or, at least, what I don't have time to enjoy.) Baking sticky buns from scratch. With Mother's Day coming up fast, I wanted to find a way to make sticky buns for brunch without having to spend tons of time in the kitchen. I'd just worked on a recipe for Pizza Dough Cinnamon Rolls (http://eats.coolmompicks.com/2016/03/16/pizza-dough-cinnamon-rolls-recipe/) when it occurred to me that I could use another store-bought shortcut, puff pastry, to make sticky buns. 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 buns don't have to be a once a year treat. (See, perfect!) Puff pastry is a life saver that I always keep in my freezer. The only thing that you might want to keep an eye on is the ingredients list: Some brands are 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. (P.S. 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: http://www.amazon.com/Make-Easy-Mix---Match-Scratch--/dp/0738218863/ref=onehunmam-20) Puff Pastry Sticky Buns 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 buns to cool on the counter until they are warm, but cool enough to the touch to eat. Serve immediately. Like this video? Give it a thumbs up and post a comment below: What's your favorite thing to eat for Easter brunch?! And, of course, thanks for watching One Hungry Mama! OHM on Facebook: http://www.facebook.com/onehungrymama OHM on Instagram: https://instagram.com/onehungrymama/ OHM on Pinterest: http://pinterest.com/onehungrymama OHM on Twitter: http://twitter.com/onehungrymama