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Recipe Box: Simple Sticky Buns

by Jennie Tai on July 25, 2012

{ Cinnamon Sticky Buns }

I love cinnamon sticky buns, but making them at home can take forever if you want to make the dough from scratch. Luckily, you can cut out almost 3 hours by just using frozen puff pastry (which you can pick up at any grocery store). The trick is to keep the puff pastry as cold as possible before you put it into the oven so the buns comes out soft and flaky. The recipe below is one of the easiest, and quickest ways to make fresh cinnamon buns at home. Also – they’re just as delicious!

Ingredients:

  • 1 .5 sticks of unsalted butter
  • 1/2 cup of dark brown sugar
  • 1/2 tbsp of cinnamon
  • 1 pack of frozen puff pastry (defrosted)

For the filling:

  • 1/2 stick of butter
  • 1/2 cup of dark brown sugar
  • 1/2 tbsp of cinnamon
  • raisins

Directions:

  1. Preheat your oven to 400 degrees.
  2. Bring a small saucer to low-medium heat.
  3. Melt 1/2 stick of butter, and set aside in a small bowl.
  4. Melt 1.5 sticks of butter in the saucer, and stir in 1/2 cup of dark brown sugar until smooth. Set aside in a separate bowl for later.
  5. In a medium-sized muffin pan, drop 1/2 a tablespoon of your butter and brown sugar mixture to coat the bottom of each tin.
  6. Sprinkle a few tablespoons of flour on to your counter top.
  7. Lay out your defrosted puff pastry over your floured counter top.
  8. Brush on the melted butter, and spread evenly.
  9. Sprinkle about half a cup of dark brown sugar over the butter, and spread evenly.
  10. Sprinkle about 1 cup of raisins over the brown sugar.
  11. Roll your puff pastry into a log, and cut into 1-2 inch thick pieces.
  12. Place one piece on top of the brown sugar mixture in each muffin tin.
  13. Place your muffin pan over a large baking tray (in case the brown sugar & butter spill over) and bake for 20-25 minutes.
  14. When it’s done, take your muffin pan and flip it over on to the baking tray.
  15. After your sticky buns have cooled, drizzle on the icing.

Recipe for White Icing:

  • 1 cup of confectioner’s sugar
  • 1/4 cup of cream cheese
  • 2 tbsp of milk

Directions:

  1. In a mixing bowl, blend together the cream cheese and milk.
  2. When it is smooth, add in the sugar slowly until it’s blended evenly.

Good luck!

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{ 5 comments… read them below or add one }

yumgoggle July 27, 2012 at 10:39 pm

Oh, they look so adorable. I want this for breakfast. Should start my mornings right, shouldn’t I? The creamcheese drizzle is so lovely!
Anyways, your phenomenal photos have caught our attention, we have been in the lookout for unique and interesting bloggers since we have launched our food photo gallery http://www.yumgoggle.com/gallery/ This will allow you to showcase all your great work and share it with our visitors. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there!

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Chad July 28, 2012 at 8:39 pm

I really like that you went for a pastry dough instead of bread dough. The best cinnamon rolls I’ve ever had go the pastry route. Kudos to you!

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Chad July 28, 2012 at 8:43 pm

PS – Can you post a hi-res image? It would make a great wallpaper!

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Jasmine Jt March 6, 2013 at 3:06 pm

Even thought that was a long time ago…I had fun helping! Thnx Jennie!! :)

Reply

Jennie Tai March 6, 2013 at 3:07 pm

Thank you for helping, love. :)

Reply

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