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Pecan Sticky Buns

October 9, 2015

Preparation Time: approximately 20 minutes.
Cooking Time: No more than 45 minutes
Serving size: 1 bun; Makes 12 servings.
3 Slices on the Slice plan.

For the filling:
Puff Pastry Dough
12 TB unsalted butter, melted and cooled,
2/3 cup light brown sugar, lightly packed,
3 tsp ground cinnamon,
1 cup raisins.

For topping:
1 3/4 cups chopped pecans (about 8 ounces),
1/2 cup (1 stick) unsalted butter,
3/4 cup (packed) dark brown sugar,
3/4 cup heavy cream,
1/3 cup honey,
1/4 teaspoon kosher salt,
1/4 teaspoon finely grated orange zest (optional)


Preheat the oven to 350 degrees F. Place a baking pan inside a sheet pan and line 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 inside baking dish.

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. Transfer to baking dish.

Preheat oven to 350 degrees. Spread out nuts on a rimmed baking sheet. Toast until fragrant and slightly darkened, 10–12 minutes. Let cool completely. Set 1 1/4 cups nuts aside for buns. Melt butter in a small heavy saucepan over medium heat. Stir in brown sugar, cream, honey, salt, and orange zest, if using. Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3–4 minutes. Pour 1 cup of glaze into baking pan, tilting to coat bottom and sides. Set aside remaining glaze. Sprinkle 1/2 cup toasted pecans over bottom of baking pan and let cool.

Pour mixture over prepared bun mixture in baking dish. Place inside large pan with water (bain-marie) and bake 350 degrees for 25-45 minutes.

Turnout and Storage

Serve warm with cream cheese icing. May be stored for up to 5 days under refrigeration.

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