Sticky Buns with Puff Pastry

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.

This post is sponsored by Wewalka Puff Pastry, all opinions are my own. UPDATE: Wewalka has now rebranded itself to Jus-Rol puff pastry in the U.S.A. 

a platter of sticky buns made with puff pastry

Sticky Buns Made with Puff Pastry Are Lighter

  • 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. 
  • They are also smaller, since the puff pastry dough is thinner than regular yeast-dough of traditional buns.
  • Their smaller size makes them great for a Christmas breakfast buffet when guests may just want a taste and not fill up too fast knowing what's ahead on Christmas day!
  • Pair this recipe with my Mini Ham & Cheese Croissants and my French Apple Pastries for a trio of puff pastry brunch treats!

Puff Pastry sticky buns on a platter

3 Brunch pastries for Christmas Morning


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 bringing 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. 

adding a stick of butter to a saucepot

Step#3: Add Filling, Pecans, and Raisins

  • 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. 
  • 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 makes them more interesting. 

detail of pecans and raisins in a sticky bun

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.

pecans and raisins and cinnamon sugar on a puff pastry sheet

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. 

rolling a log of sticky buns

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. 

slicling a sticky bun dough log into thirds

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.

adding sticky bun dough slices to a muffin tin

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. 

Placing sticky bun trays on the cooktop to cool

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.

pouring sticky bun sauce onto sticky buns

To make the sauce melt the butter with white sugar, brown sugar, and cinnamon until caramelized and bubbly.

sticky bun sauce thickening as it bubbles

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. 

adding orange juice to sticky buns

The sticky sauce can also be made ahead of time and reheated in the microwave when ready to serve. 

detail of the tops of sticky buns

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. 

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Sticky Buns on a Platter

Sticky Buns Recipe with Puff Pastry

Yield: 6 jumbo or 8 mini sticky buns
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes

Delicious sticky bus perfect for Christmas morning breakfast! So much easier than traditional sticky buns, since there is no dough to rise. You can get right to the fun part of filling, slicing and baking!


  • 1 package of Wewalka Puff Pastry
  • For filling:
  • 2 tablespoon (25g) white sugar
  • 2 tablespoon (23g) brown sugar
  • ½ teaspoon (2.5ml) ground cinnamon
  • 2 teaspoon (10ml) orange zest
  • 4 tablespoon (60ml) butter, melted and cooled
  • ¾ cup (110g) raisins
  • ¾ cup (110g) pecans
  • For extra sticky bun sauce:
  • 4 tablespoon (60g) butter
  • 2 tablespoon (25g) white sugar
  • 2 tablespoon (23g) brown sugar
  • ½ teaspoon (2.5ml) cinnamon
  • 2 tablespoon (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: 80Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 37mgCarbohydrates: 15gFiber: 0gSugar: 10gProtein: 1g




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  1. Beth,
    I’m definitely making these as well as your ham & cheese croissants for Christmas morning. Your recipes are consistently delicious, easy to make, and to follow. I’ve made your holiday puff pastry appetizers and have received rave reviews (thanks to you). Your videos and warm approach to entertaining are outstanding.
    Thank you for being such a wonderful inspiration to the “home chef”, like me!
    Merry Christmas.