It’s National Sticky Bun Day! We freakin’ LOVE sticky buns… and were thrilled to find this recipe using stout or porter in the sauce. These buns are amazingly simple to make – fast, too – meaning you can make them A LOT! This recipe serves 12 – so you can share! What’d you think of this one?
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
For the sauce:
- ⅔ cup stout or porter
- ½ cup packed brown sugar
- 2½ tablespoons honey
- 2 tablespoon butter
- ⅓ cup cream
For the buns:
- 1 package frozen puff pastry, defrosted
- 1 ½ tablespoons butter, melted
- ⅓ cup brown sugar
- 1 – 2 teaspoons cinnamon
- Pecans, to taste (optional
Make the sauce:
- In a saucepan over medium heat, let the stout reduce until it reaches about ¼ of its original volume.
- Stir in the brown sugar, let melt completely and thicken, and then stir in the honey and butter. At this point, you should have a thick, aromatic caramel.
- Remove the mixture from the heat and let it cool for 5 minutes. Then, stir in the cream to create your caramel-stout sauce.
For the buns:
- Preheat the oven to 400 degrees F.
- Unfold 1 sheet of puff pastry and place on a lightly floured board or countertop. Brush the whole sheet with ½ tablespoon melted butter, and then sprinkle each sheet with about 2 tablespoons of brown sugar and ½ teaspoon of cinnamon. Be sure to leave a border around the edges of the puff pastry, as the cinnamon and sugar will smush outwards as it is rolled.
- Spray a muffin tin with nonstick spray and place a few chopped pecan pieces in the bottom of each cup.
- Roll the puff pastry up tightly, like you would a jelly roll. Set with the seam side down, and cut off the very ends of each side and discard. Slice each roll into 6 even pieces. Repeat with the second puff pastry roll.
- Place each of the rolled pieces into the muffin cups. Spoon a bit of the caramel over the top (not too much or it will make your sticky buns hard) and top with the chopped pecans.
- Bake the buns for about 15 minutes, or until the puff pastry has fully cooked through and turned golden. Remove the buns from the muffin pan immediately and cool on a wire rack for 5 minutes. Then, drizzle with the caramel-stout sauce and serve.