I have never been a breakfast person. I don't eat eggs. I hate bacon and I eat my cereal dry. I don't drink coffee and I never wake up early enough to actually make anything before I leave for work. Most days I eat yogurt or a granola bar at my desk during my pre-school planning.
I may not like breakfast but I do love brunch. Brunch has pancakes, and hash browns and french toast. Brunch has everything that regular breakfast doesn't. You can't have sticky buns for breakfast but for brunch they're fair game.
Justin and I are blessed with lots of family to celebrate the holidays with. One of the perks of tons of family is having multiple events to make food for. This year we not only had Thanksgiving dinner but we also had a Thanksgiving brunch.
I had big plans to make my mom's Maple Coffee Breakfast Treat to share with Justin's side of the family but then Ina Garten (Barefoot Contessa) came on the Food Network and changed my plans last minute.
We were relaxing and watching tv on Wednesday night and Ina started making her quick and easy sticky buns. Usually Ina's recipes are neither quick nor easy. They usually require rare ingredients that require multiple stops at various specialty stores. But for once, she was making something that I could actually make with the items in my pantry and freezer.
I have never really made pastries before because I always assumed that they were difficult and time consuming. But Ina was right, anyone can make these babies, even me. In fact, I woke up at 9:30 and still had time to make them and be dressed and ready for our brunch at 11:00. That's my kind of pastry. Good for you? No. Delicious? Yes. Worth every calorie? You bet.
These Sticky Buns are the perfect holiday morning treat. I am sure that they would taste great with coffee if you're a breakfast person or maybe a mimosa if you're a brunch person like me : )
Quick & Easy Pecan Sticky Buns adapted from Barefoot Contessa Back to Basics
For the topping:
- 12 tablespoons of butter at room temperature
- 1/3 cup light brown sugar
- 1/2 cup chopped pecans
- 1 package of (two sheets) of puff pastry, defrosted overnight in the fridge
- 2 tablespoons of butter melted and cooled
- 2/3 cup of light brown sugar
2.) Place a muffin tin on top of a baking sheet lined with parchment paper and fill each cup with a rounded tablespoon of the butter and brown sugar mixture and a sprinkling of chopped pecans. I skipped the baking sheet step and my oven regrets it.
3.) Dust a workspace with flour and unroll one of the sheets of puff pastry. Brush it with half of the melted butter and then top with 1/3 cup of the remaining brown sugar. Sprinkle with cinnamon.
4.) Starting from the top, tightly roll the puff pastry like a jelly roll. Cut in half and then cut each half into thirds. You should end up with six rolled pieces.
5.) Place each piece spiral side down in the butter mixture in each muffin cup.
6.) Repeat with second puff pastry sheet and remaining ingredients.
7.) Bake muffin tip with 12 rolls on top of the baking sheet at 400 degrees for about 25 minutes or until fully puffed and golden brown.
8.) Let whole tin cool for a few minutes before inverting the entire pan of rolls onto a serving tray lined with parchment paper.