Chocolate Pecan Sticky Buns

By Audrey Plant

Ingredients 

Roll

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

1/2 cup light brown sugar lightly packed

1/8 teaspoon kosher salt

1/2 cup pecans, chopped in very large pieces

1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted 

Filling

4 tablespoons unsalted butter, melted and cooled

2/3 cup light brown sugar, lightly packed

3 teaspoons ground cinnamon

1 cup mini chocolate chips, divided

 Instructions

1.     Preheat oven to 400 degrees, place a 12-count standard muffin tin on top of a baking sheet lined with parchment paper.

2.    Using an electric mixer with a paddle attachment, combine 12 tablespoons of butter, brown sugar, and salt. Place about 1 tablespoon of butter and sugar mixture into each muffin cup. Sprinkle chopped pecans on top.

3.    Sprinkle a light layer of flour onto a wooden board. Unfold 1 sheet of defrosted puff pastry with the folds(lines) going horizontal. Using a pastry brush, brush butter onto puff pastry leaving 1-inch border.

4.    In a medium bowl, combine brown sugar and cinnamon, separate into half. Sprinkle half of the brown sugar mixture onto puff pastry. Sprinkle ½ cup of mini chocolate chips and gently press. Starting from the bottom, roll puff pastry and slice into 6 even pieces. Place each piece into its own muffin tin, slightly press down. Repeat with second sheet of puff pastry to make a total of 12 sticky buns.

5.    Bake for 25-30 minutes until sticky buns are golden brown and firm to the touch. Be cautious, the sugar and pastry dough will be hot. Remove from oven, allow to cool for 5 minutes. Using the baking sheet, invert muffin tin onto it. Scoop any remaining pecans and sugar on top of each sticky bun. Serve warm.

Notes:

1.     Be sure to use a baking sheet underneath the muffin tin, it will catch any remaining sugar that may spill over.

2.    To reheat sticky buns, warm up in microwave for 30 seconds.

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Recipe adapted from Ina Garten