Sometimes you just need yummy, gooey, warm & sticky comfort food. Today was one of those times. I'm spending the weekend with my friend Kati. After getting to bed late last night, we were moving at positively glacial pace this morning.
It was 1:00 pm and the only thing in our stomachs was coffee. I asked Katrina if she wanted to cook something. She looked at me and said, "Sticky buns!" An hour or so later we were in the kitchen baking these little morsels of delight.
I give Kati full credit for the genius addition of Bourbon and bacon. They give the buns a certain something. That something is a new level of perfection.
[Recipe Makes 6 Buns]
You Will Need:
1 6-cup muffin pan
1 Sheet Puff Pastry- thawed but chilled.
1/2 Stick Butter- room temperature
1/6 Cup Brown Sugar
1 Tablespoon Bourbon
1/4 Cup Pecans – roughly chopped
4 pieces of bacon. (*You may end up eating the bacon before the buns are ready so I recommend cooking 7 pieces).
1 Tbsp Butter, melted
1/3 Cup Brown Sugar
1/2 Tablespoon Cinnamon
1/4 Teaspoon Cardamom
What to Do:
1. Preheat oven to 350°F.
2. In a small bowl, beat together 1/6 brown sugar and ½ stick butter. Then add the bourbon and set aside.
3. Cut the pecans. Portion and place them between the six muffin cups. Pour 1 tablespoon of the brown sugar/butter/bourbon mixture over the pecan pieces.
4. In another small bowl, mix 1/3 cup brown sugar with cinnamon and cardamom. Set aside.
5. Sprinkle work surface with flour and unfold puff pastry onto work surface. Work perpendicular to the creases (have them open like a book). Brush melted butter onto puff pastry. Sprinkle the mixture over the pastry and spread it out evenly.
6. Starting with the edge closest to you, tightly roll up the puff pastry sheet into a long tube. With a sharp knife, cut the roll into 6 pieces. (Cut in half and then cut each half into thirds). Place each piece into the prepared muffin tin, pressing them lightly into the brown sugar/butter/bourbon/pecan mixture.
7. Bake for 30 minutes or until golden brown and firm to the touch.
8. Cook the bacon and cut into small bits.
9. Remove from oven and let sit for 5 minutes. Flip them onto a parchment paper lined cooling rack. Scoop out any pecans/glaze that remains in the muffin cups and place a top the buns. Let cool completely and then add the bacon!
