Baking Buns- Sticky & Yummy

by thelifestylelady

Howdy Y’all,

How are you? We are enjoying the cooler weather and start thinking of cozy food. When in comes to baking nothing says yummy like sticky cinnamon rolls and hot chocolate. A few weeks ago a friend of mine hosted a fall play date where we were asked to bring a fall snack. My toddler effort was blogged about here. One of my very talented friends bought these. I was in heaven. She told us they were dead easy, she is a wonderful cook so her idea of easy is not necessarily comparable. To those who follow the blog regularly you will know my monthly baking commitment and how I like to vairy the offering so when something new falls on my lap, it would be rude not to challenge myself and give the recipe a go.

I understand the recipe is one by the Barefoot Contessa, I have never tried anything by her but am led to believe she is a well-respected chef. Am I right? Do you have recipes of hers I must try? So here is my attempt at Sticky Buns. I did make 20 plus buns in several batches so the photographs reflect the second batch (when I was a pro at it – obviously.)


  • 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 tablespoons unsalted butter, melted and cooled
  • 2/3 cup light brown sugar, lightly packed
  • 3 teaspoons ground cinnamon
  • 1 cup raisins

First thing I did was turn the Lifestyle oven to 400 degrees F.

I then placed parchment paper on a baking sheet and then a muffin tray on top.

Place the brown sugar and butter in a mixer to cream together. A LL top tip is to ensure the butter is room temperature as it creams with the sugar better 😉

Pre-creaming, please note this is the second batch I made

Apres creaming it is a light brown mixture, it does look a little grainy

I then placed a tablespoon of the mixture in each of the muffin tins

I did not bother with a food processor for the nuts as I wanted them fairly large

Sprinkling the nuts on top of the butter sugar mix. I measured by eye. No method to the craziness

Next you tackle the pastry. It is important to ensure the pastry is thoroughly defrosted. I then brushed the pastry with melted butter

You then add half the sugar and cinnamon. You only make six buns out of each slice of pastry so you have to remember to split the ingredients. As the recipe requires two pastry sheets. I forgot this on the first batch 😳 It is also important to give an inch border around the edge.

Then add half the raisins

Then you roll up the pastry, ensuring the close seam is underneath

I then cut the buns, I firstly cut the excess from each end. Then I marked the centre and then halved the remainder on each side, if gives you 6 fairly even buns.

You then place your cut buns into the muffin tin on top of the mixture. Then place in your hot oven for approx 30 mins. The smell is divine.

Once out of oven allow to cool in tin for 5 mins and then fish them out. They should come out easily and you just spoon any excess left in the case on top of the buns. Voila, divine x

A closer look. Wish I could explain the smell.

Oops notice a little one missing? Would be rude not to try 😍

So these get better each batch you make. I have to say these are not good for the person who should be dieting (😜moi!) I am not sure if you are like me but calories matter and the sin has to be worth it. This ladies and gents is worth it. Give them a try, they have been added to the LL repertoire. Have you got a great bun recipe?

Let me know what you think of these. Thankyou Barefoot Contessa- where is the name from?

Ta Ta for now


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