Time: 55 min.
Complexity: easily
Quantity: 12 pcs.

Using ready-made puff pastry simplifies the entire baking process and gives the buns a wonderfully flaky texture that will leave no one indifferent. Spread the prepared dough with a filling of butter, raisins, dried cranberries, and brown sugar, roll it up, and cut into buns. The filling will melt during baking, giving the buns a sticky, delicious surface and a deliciously moist interior.

Ingredients:

Buns

• 165 g of butter at room temperature
• 1/3 cup brown sugar
• 0.5 cups pecans, chopped into very large pieces
• 1 package (0.5 kg/2 sheets) frozen puff pastry, thawed

Filling

• 2 tbsp (30 g) butter, melted and cooled
• 2/3 cup brown sugar
• 3 tsp ground cinnamon
• 0.5 cups dried cranberries
• 0.5 cups light 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

butter, brown sugar, pecans, puff pastry, cinnamon, dried cranberries, raisin

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Preparation:

Step 1
• Preheat oven to 200°C. Place a 12-cup muffin tin on a parchment-lined baking sheet.
Step 2
• In the bowl of an electric mixer fitted with the paddle attachment, cream together 12 tablespoons (170 g) butter and 1/3 cup brown sugar. Spoon 1 tablespoon of the butter mixture into each of the 12 ramekins. Divide the nuts evenly among the ramekins on top of the butter and sugar mixture.
Step 3
• Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry, spreading it left and right. Brush the entire sheet with 1 tablespoon melted butter. Sprinkle each sheet with 1/3 cup brown sugar, 1.5 teaspoons cinnamon, 1/4 cup cranberries, and 1/4 cup raisins, leaving an inch or two from the edges. Starting with the long edge closest to you, roll the dough tightly, seam-side down. Trim the ends of the roll by about 1/2 inch and discard. Cut the roll into 6 equal pieces, each about 1.5 inches wide. Place the rolls, cut side up, in 6 muffin tins. Repeat with the second sheet of puff pastry to make 12 rolls in total.
Step 4
• Bake for 30 minutes, until the buns are golden brown on top and firm to the touch. Cool for 5 minutes, then turn the buns out onto parchment paper and let cool completely.

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