This easy Puff Pastry Cinnamon Rolls Sticky Buns recipe is a quick and delicious treat! Flaky puff pastry is filled with a rich cinnamon-sugar blend and topped with caramelized pecans for the perfect balance of crunch and sweetness. No yeast or long prep needed—just roll, bake, and enjoy a warm, buttery treat in no time!
Ingredients Needed
- ¾ cup (170g) unsalted butter, room temperature
- ⅓ cup (70g) packed light or dark brown sugar
- ½ cup (57g) pecans, chopped
- 2 sheets frozen puff pastry, thawed
For the Filling:
- 2 tbsp butter, melted and cooled
- ⅔ cup (140g) packed light or dark brown sugar
- 3 tsp ground cinnamon
How To Make Puff Pastry Cinnamon Rolls Sticky Buns
- Preheat the oven: Preheat oven to 400°F (200°C). Grease a 12-cup muffin pan with nonstick spray.
- Make the sticky topping: In a mixing bowl, beat butter and brown sugar with an electric mixer until smooth and creamy (about 2–3 minutes). Divide evenly between the muffin cups and sprinkle with chopped pecans.
- Prepare the pastry: Lightly flour a work surface and unfold one puff pastry sheet. Brush with 1 tbsp melted butter, then sprinkle evenly with ⅓ cup (70g) brown sugar and 1½ tsp cinnamon, leaving a 1-inch (2.5 cm) border.
- Roll and cut: Roll up the pastry perpendicular to the folded seams, forming a log. Cut into 6 equal slices and place them in the muffin cups, pressing down gently. Repeat with the second pastry sheet.
- Bake: Place the muffin tin on a baking sheet (to catch any caramel overflow). Bake for 25–30 minutes, or until golden brown and puffed.
- Cool and serve: Let the buns cool in the pan for 5 minutes, then carefully invert onto a plate. Spoon any leftover caramel and pecans from the pan over the buns.
Recipe Tips
- Use Cold Puff Pastry: Keep the puff pastry cold but pliable before rolling. If it gets too soft, chill it for 10 minutes to keep it flaky when baked.
- Grease the Muffin Pan Well: The caramel topping can stick, so grease the pan generously or use parchment paper strips for easy removal.
- Roll Evenly for Perfect Buns: Roll the pastry tight but not too tight to keep the layers fluffy. Uneven rolling can cause some buns to bake larger than others.
- Don’t Skip the Baking Sheet: Place the muffin pan on a baking sheet to catch any caramel drips and prevent a messy oven.
- Flip While Warm: Let the buns cool for 5 minutes, then flip them onto a plate while still warm. If they cool too much, the caramel will harden and stick.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Puff Pastry Cinnamon Rolls Sticky Buns cool to room temperature. Store them in an airtight container and refrigerate for up to 3 days. Before serving, let them come to room temperature or warm them slightly.
- Freeze: After cooling, place the sticky buns in a freezer-safe container with parchment paper between layers. Freeze for up to 2 months. Thaw at room temperature before serving or reheating.
- Reheat: Preheat the oven to 180°C (350°F). Place the sticky buns on a baking tray and cover loosely with foil to prevent over-browning. Bake for 8–10 minutes, or until warm and soft.
Nutrition Facts
Serving Size: 1 roll (approximately 85g)
- Calories: 296
- Total Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 5mg
- Sodium: 140mg
- Potassium: 38mg
- Total Carbohydrate: 31g
- Dietary Fiber: 1g
- Sugars: 9g
- Protein: 3g
Try More Puff Pastry Breakfasts:
Puff Pastry Cinnamon Rolls Sticky Buns
Description
This easy Puff Pastry Cinnamon Rolls Sticky Buns recipe is a quick and delicious treat! Flaky puff pastry is filled with a rich cinnamon-sugar blend and topped with caramelized pecans for the perfect balance of crunch and sweetness. No yeast or long prep needed—just roll, bake, and enjoy a warm, buttery treat in no time!
Ingredients
For the Filling:
Instructions
- Preheat the oven: Preheat oven to 400°F (200°C). Grease a 12-cup muffin pan with nonstick spray.
- Make the sticky topping: In a mixing bowl, beat butter and brown sugar with an electric mixer until smooth and creamy (about 2–3 minutes). Divide evenly between the muffin cups and sprinkle with chopped pecans.
- Prepare the pastry: Lightly flour a work surface and unfold one puff pastry sheet. Brush with 1 tbsp melted butter, then sprinkle evenly with ⅓ cup (70g) brown sugar and 1½ tsp cinnamon, leaving a 1-inch (2.5 cm) border.
- Roll and cut: Roll up the pastry perpendicular to the folded seams, forming a log. Cut into 6 equal slices and place them in the muffin cups, pressing down gently. Repeat with the second pastry sheet.
- Bake: Place the muffin tin on a baking sheet (to catch any caramel overflow). Bake for 25–30 minutes, or until golden brown and puffed.
- Cool and serve: Let the buns cool in the pan for 5 minutes, then carefully invert onto a plate. Spoon any leftover caramel and pecans from the pan over the buns.
Notes
- Use Cold Puff Pastry: Keep the puff pastry cold but pliable before rolling. If it gets too soft, chill it for 10 minutes to keep it flaky when baked.
- Grease the Muffin Pan Well: The caramel topping can stick, so grease the pan generously or use parchment paper strips for easy removal.
- Roll Evenly for Perfect Buns: Roll the pastry tight but not too tight to keep the layers fluffy. Uneven rolling can cause some buns to bake larger than others.
- Don’t Skip the Baking Sheet: Place the muffin pan on a baking sheet to catch any caramel drips and prevent a messy oven.
- Flip While Warm: Let the buns cool for 5 minutes, then flip them onto a plate while still warm. If they cool too much, the caramel will harden and stick.
Puff Pastry Cinnamon Rolls Sticky Buns