This post is sponsored by Wewalka Puff Pastry, all opinions are my own.
These easy sticky buns made with puff pastry sheets are one of my favorite puff pastry recipes for Christmas morning breakfast.
This recipe is so much quicker than traditional sticky buns because there is no dough to rise. You can make them ahead of time and bake off in the morning, making them especially great for holiday entertaining.
The puff pastry sheets make these sticky buns light and flakey and will avoid the heaviness that can come with a traditional sticky bun recipe.
How To Make Sticky Buns with Puff Pastry Sheets
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STEP#1: Make the Sticky Buns Filling
The filling is a simple mixture of white sugar, brown sugar, cinnamon, and orange zest. The orange zest cuts the sweetness of the sticky buns while brining a wonderful freshness too.
STEP#2: Add Melted Butter to Puff Pastry Sheet
Melt the butter in a saucepan and then transfer it to a heat-safe pitcher.
Then place the pitcher in the refrigerator for 10 minutes to cool down. You want to make sure the butter has cooled before spreading it on top of the puff pastry, otherwise, it will melt the pastry and be harder to roll up in the next stage.
Once the butter is cooled, you can spread it over the pastry with a spoon. Make sure the entire surface area is covered with the butter, this will help create the sticky sauce in the interior of the bun as it bakes.
STEP#3: Add Filling, Pecans, and Raisins
Next, sprinkle the cinnamon sugar all over the pastry, spreading it with your fingertips to cover the entire surface area.
Then you can add the pecans and the raisins. I like a “loaded” sticky bun because I think the chewy and crunchy texture the raisins and nuts provide make them more interesting.
Sprinkle the nuts and raisins all over the top of the pastry sheet, making sure to cover all areas. You could also use walnuts in place of pecans.
STEP#4: Roll Sticky Buns
Then starting from the short end of the pastry sheet, tightly roll up the pastry into a tight log, peeling back the parchment paper as you go.
Then stop once you get to the end and your log is seam side down.
STEP#5: Slice and Bake Sticky Buns
At this stage, you can either cut the log in half and then in thirds to create 6 large sticky buns. These do best when baked in a jumbo muffin tin.
Or you can cut the log in half and then into fourths to create 8 slices which work well for mini sticky buns. These do best in a standard size muffin tin.
Just be sure your muffin tin is well greased with baking spray before placing them in the tins, this will help then buns release a lot easier after they are baked.
TIP: Once they sticky buns are baked don’t let them sit in the muffin tins too long or they will be harder to release as the sticky sauce sets.
How to Make Sticky Sauce For Sticky Buns
Since this recipe for sticky buns is quick and easy, I use the extra time I’ve saved to create a little extra sticky sauce to spoon over the buns once they are baked.
The sticky sauce adds a wonderful shine to these buns and just makes them feel extra special for an occasion like Christmas morning.
To make the sauce melt the butter with white sugar, brown sugar and cinnamon until caramelized and bubbly.
Once the mixture begins to thicken, add the orange juice. This will add a wonderful freshness to the sauce, and at the same time, it will thin it out to a consistency that’s perfect for drizzling.
The sticky sauce can also be made ahead of time and reheated in the microwave when ready to serve.
This is a wonderful Christmas morning breakfast idea that your guests will go nuts for! Serve these sticky buns at a brunch along with some mini ham and cheese croissants or some French Apple Pastries.
If you enjoyed this recipe for sticky buns please leave a rating below.
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- 1 package of Wewalka Puff Pastry
- For filling:
- 2 tbsp (25g) white sugar
- 2 tbsp (23g) brown sugar
- ½ tsp (2.5ml) ground cinnamon
- 2 tsp (10ml) orange zest
- 4 tbsp (60ml) butter, melted and cooled
- ¾ cup (110g) raisins
- ¾ cup (110g) pecans
- For extra sticky bun sauce:
- 4 tbsp (60g) butter
- 2 tbsp (25g) white sugar
- 2 tbsp (23g) brown sugar
- ½ tsp (2.5ml) cinnamon
- 2 tbsp (30ml) freshly squeezed orange juice
Preheat oven to 425F (218C)
Melt the butter and place it in the refrigerator for 10 minutes or until cooled.
Meanwhile, in a small bowl mix together the filling. Combine the sugars, cinnamon, and orange zest. Set aside.
In another small bowl combine the raisins and the pecans, stir to combine and set aside.
Unroll the puff pastry, keeping it on the parchment paper. Spoon the cooled melted butter all over the pastry so that it is completely
covered with a thin layer of the butter. Then sprinkle the filling over the top, spreading it out over the pastry so that the entire surface is covered.
Sprinkle the raisins and pecans on top of the filling, distributing them evenly across the pastry.
Then starting at the short end of the pastry begin to roll the pastry up into a log, away from you, peeling back the parchment paper as
you go. Continue to roll until the end and your log is positioned seam side down.
For jumbo buns, cut the log in half and then cut each half into 3 equal-sized slices. For mini sticky buns cut the log in half, and then
slice each half into 4 equal slices.
Place each slice of dough, cut side up, in a muffin tin that has been well-sprayed with baking spray.
Bake at 425F for 25 minutes.
Meanwhile, create the extra sticky sauce. In a small saucepan melt the butter, then add the sugars and cinnamon and whisk to combine.
Heat on medium-high heat until the sugars begin to dissolve and thicken and caramelize. Then whisk in the orange juice.
Allow the buns to cool slightly and then remove them from the tin and place them on a plate upside down to expose the sticky side of the
bun. Spoon the extra sticky sauce over the buns if desired.
These buns can be made ahead of time and baked the following morning. After the buns have been sliced and placed in the muffin tins you can cover them with foil and refrigerate. Then bake off the following morning.
To please grownups and kids, double this recipe and make 6 buns in a jumbo muffin tin for the adults and 8 buns in a standard size muffin tin for the kids.
Nutrition Information:Yield: 8 Serving Size: 8
Amount Per Serving: Calories: 80 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 37mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 0g Sugar: 10g Sugar Alcohols: 0g Protein: 1g