Barefoot Contessa Easy Sticky Buns: The Perfect Christmas Morning Treat
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If you want a festive, stress-free Christmas breakfast, Barefoot Contessa’s Easy Sticky Buns are the ultimate holiday treat. Made with flaky puff pastry, warm cinnamon sugar, and a rich caramel-pecan topping, these quick sticky buns deliver all the comforting, bakery-style flavor without the work.
They don't just taste amazing—they look incredible on North Pole Berry & Thread by Juliska. The whimsical red-and-white holiday pattern makes these golden, gooey sticky buns feel even more magical on Christmas morning, perfect for creating a beautiful and memorable holiday table. Add the perfect touch with Merry Tartan Napkin.
With their cozy aroma, simple prep, and stunning presentation, Ina Garten’s Easy Sticky Buns are the sweet, effortless Christmas morning tradition you’ll return to year after year.
Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Preheat the oven to 400 degrees. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, combine 12 tablespoons of butter and 1/3 cup brown sugar. Place 1 tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly between the 12 muffin cups on top of the butter & sugar mixture.
Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of brown sugar, 1½ teaspoons of cinnamon, and ½ cup of 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 ½ inch and discard. Slice the roll in 6 equal pieces. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second piece of puff pastry.
Bake for 25 to 30 minutes, until the sticky buns are golden brown on top and firm to the touch. Be careful – they’re hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a small spoon) and cool completely. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water, if necessary, to make the glaze thick but runny. Drizzle the glaze over the cake with a small spoon.
Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
