Time: 1 hour 30 min.
Complexity: easily
Servings: 12

Ina Garten adds extra sweetness and richness to these sticky buns with an unexpected ingredient: raisins. And the walnuts sprinkled on top create a pleasant texture contrast. The buns are baked in a large muffin tin and turn out absolutely delicious.

Ingredients:

Buns

• 12 tbsp (165 g) unsalted butter, room temperature
• 1/3 cup light brown sugar
• 0.5 cup chopped walnuts
• 1 package (500g/2 sheets) frozen puff pastry, thawed
• Additionally: 12-cup muffin pan

Filling

• 2 tablespoons unsalted butter, melt and let cool
• 2/3 cup light brown sugar
• 3 tsp ground cinnamon
• 1 cup raisins

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

puff pastry, walnuts, brown sugar, cinnamon, raisin

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Preparation:

Step 1
• Preheat oven to 200°C. Place a standard 12-cup muffin tin on a parchment-lined baking sheet.
Step 2
• 
  In the bowl of a stand mixer fitted with the paddle attachment, combine 12 tablespoons butter and 1/3 cup brown sugar.
Step 3
• 
  Spoon 1 tablespoon of the mixture into each of the 12 molds.
Step 4
• 
  Evenly distribute nuts among 12 muffin tins over butter and sugar mixture.
  
  
Step 5
• 
  Lightly flour a wooden board or work surface. Roll out the puff pastry in one direction to a thickness of approximately 3 mm. Brush both sheets with melted butter.
Step 6
• 
  Sprinkle each sheet, leaving 2 cm from the edges, with 1/3 cup brown sugar, 1.5 teaspoons cinnamon and 0.5 cup raisins.
Step 7
• 
  Starting from the edge closest to you, roll the dough into a tight roll and place it seam side down.
Step 8
• 
  Trim the ends of the roll by about 1 cm and discard. Cut the roll into 6 equal pieces, each approximately 4 cm wide.
  
  
Step 9
• 
  Place each piece, spiral-side up, into 6 muffin cups. Repeat with the second sheet of puff pastry to make 12 muffins.
Step 10
• 
  Bake for 30 minutes, until the buns are golden brown and firm to the touch. Be careful—they will be very hot! Let cool for 5 minutes, then immediately invert the buns onto parchment paper (spoon any remaining filling from the pan over them) and let cool completely.

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