These Sticky Buns with Bacon are wonderful! They melt in your mouth! They are truly easy to make. There is no yeast in these which saves a lot of time. These would be great to serve for a brunch. Anything this delicious should be against the law!!!!
Easy Sticky Buns with Bacon – Source
For the sticky buns: 5 slices thick-cut bacon, cut into 1/4-inch pieces 12 Tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1/3 cup light brown sugar, lightly packed 1/2 cup pecans, roughly chopped 1 (17.3-ounce; 2 sheets) package frozen puff pastry, defrosted
For the filling: 2 Tablespoons unsalted butter, melted and cooled 2/3 cup light brown sugar, lightly packed 3 teaspoons cinnamon
Preheat the oven to 400ºF.
Cook the bacon in a large saucepan over medium heat until a majority of the fat has rendered. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate.
In the bowl of a stand mixer fitted with the paddle attachment, cream together 12 tablespoons (1 1/2 sticks) butter with 1/3 cup light brown sugar until light and fluffy, about 2 minutes.
Divide the butter mixture between the cups of a nonstick 12-cup muffin pan. Divide the chopped pecans and cooked bacon between the cups, sprinkling them on top of the butter. (See Kelly’s Notes.)
Lightly flour your work surface. Unfold one sheet of puff pastry onto the surface with the folds opening left to right. Brush the whole sheet of pastry with half of the melted butter then sprinkle it with half of the light brown sugar and half of the cinnamon. Starting at the bottom edge (closest to you), tightly roll up the pastry ending with the seam side down. Trim and discard the two ends then cut the roll into 6 equal pieces, about 1 1/2 inches wide. Place each piece, spiral facing up, in each of six muffin cups. Repeat the filling, rolling and slicing process with the second sheet of puff pastry to make 12 sticky buns.
Place the muffin pan on a baking sheet lined with parchment paper (to catch any overflow) and bake the sticky buns on the center rack for 25 to 30 minutes until the buns are golden brown and firm to the touch. Remove the sticky buns from the oven and allow them to cool in the pan for 5 minutes only, then invert the pan onto the parchment paper-lined baking sheet, scraping out any topping from the cups. Let the buns cool slightly then serve.
Kelly’s Notes: It’s important that you sprinkle the chopped pecans and bacon on top of the butter mixture in each muffin pan so that they do not burn while baking.
Do not let the sticky buns cool for longer than 5 minutes in the pan or the topping will become too hard and not release along with the buns when you invert the muffin pan onto the baking sheet.
Recipe adapted from Ina Garten
The first thing you need to do is cut your bacon into 1/4 inch pieces and fry in a skillet over medium heat.
Mix your softened butter and brown sugar until light and fluffy. I halved the recipe.
Divide the mixture into 6 cups of a muffin pan and then sprinkle the bacon on top. I did not use the pecans but if you do they will get sprinkled on top with the bacon.
Next flour your work surface and unroll your puff pastry with the folds opening left to right. Brush the sheet with the melted butter and sprinkle the brown sugar and cinnamon over the top.
Roll it up starting with the edge closest to you. Roll it tightly. Cut the dough into 6 equal parts.
Place each piece, spiral up into each of the 6 muffin cups on top of the bacon. Bake in a 400 degree oven for 25 to 30 minutes. Place the muffin pan on a parchment lined baking sheet in case of any overflow.
Let cool for 5 minutes and then turn over onto the parchment paper.
Look how wonderful this looks! It taste just as wonderful! I had mine with a cup of coffee but your favorite beverage will do. This will for sure be in my rotation of breakfast foods!