Adapted from Ina Garten
1 sheet frozen puff pastry, thawed
1 stick salted butter, room temperature
1/3 cup brown sugar, packed
1/2 cup pecans, coarsely chopped
4 tablespoons salted butter, melted
1/2 cup brown sugar
1 tablespoon cinnamon
- Heat oven to 400°F.
- For sticky topping: Beat the butter together with the brown sugar. Distribute this mixture evenly among the cups of a standard muffin pan. Distribute the pecans evenly among the cups.
- Roll out the puff pastry dough to about 14 x 18 inches on a lightly floured surface. Brush with the melted butter. Sprinkle over the brown sugar and cinnamon evenly.
- Snugly roll up the dough along the long edge. Cut the roll in half. Cut the halves in half. Cut the fourths into three pieces to end up with 12 pieces. Place the pieces into the muffin cups, cut sides up.
- Place muffin pan on parchment or silicone-lined baking sheet and bake for 35 minutes. Remove from oven and let sit for 5 minutes but no longer! (Set a timer.) Turn the pan over in one quick swoop onto the parchment or silicone. Slowly lift the pan. You may need a spoon to gently scoop out all the nuts and gooey sugar. Let the buns cool completely. Enjoy!