National Sticky Bun Day
February 21, 2018
Let’s celebrate with bacon sticky buns!
(Featuring Photo/recipe by @justataste
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-oz) package (2 sheets) 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 golden. transfer bacon to a paper towel-lined plate. cream together 12 tablespoons (1 1/2 sticks) butter with 1/3 cup light brown sugar until light and fluffy. 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.
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. 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.
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. Enjoy!! 👌🏼
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