a month like this

August 03 2010 by Kristin at The Kitchen Sink in Breakfast » 27 comments

Oof.

Now that was a week. Or two weeks?! No, it can’t be! But, I guess it has been. After posting on July 15, the midpoint of the month, the balance of July proceeded to swallow me whole. There was a lot of time at the office and then waning hours of daylight spent soaking up the warm, un-air conditioned air. There was a trip to Cleveland for work, which involved a mediocre hotel and less-than-mediocre food. But then, oh then, there was a trip to the mountains, to Park City in particular, for some dear friends’ wedding.

It was a weekend for the ages (photos here!) and, miracle of miracles, I didn’t even die in the middle of my maid of honor toast. The bride was beautiful, the groom was dashing and it was a much, much needed get-away. But, before that, there was a weekend that involved not one but TWO parties at our house. A weekend that was sandwiched by fairly insane work weeks. So, um, right—see above re: much-needed get-away.

First, on that Friday night, we threw a going away party for Maggie and Matt, the bride and groom who are not only just married, not only honeymoon-bound, but who are also headed to a new home in Minnesota later this month. I’m not exactly thrilled with the moving-away-from-Chicago state of affairs but, as far as new homes go, I think Minnesota will suit them just fine. The party was rained out, but no one seemed to mind. We sipped cold beers and dined on a decadent chocolate cake and implored Matt and Maggie not to go.

Then, on that Sunday morning, because I am clearly crazy, I hosted a brunch for my sister’s best friend Taylor, who is getting married in a couple weeks and who was in Chicago for her bachelorette party. Time was tight and these cinnamon rolls—Ina Garten’s Easy Sticky Buns—were just the thing. Really, they should be called Dead Easy Sticky Buns. Or, Sticky Buns So Easy You Can Make Them In No Time, Which You’ll Need When You’re Having A Month Like This.

And I should work into that title that they’re delicious—because they are that too. And pretty—little spirals of puffed down, lacquered with a shiny caramel. And, with that, I’m turning my sights on August, which I’m hoping will take a turn toward the slow and lazy.

Easy Sticky Buns
Ina Garten

Yield: 12 buns (or 24 mini-buns, as pictured in this post)

As is the case with many Ina Garten recipes, I suggest you ignore the indecent amounts of butter and sugar that follow. Trust me, you won’t be sorry. Also, I made this recipe in a mini-muffin tin. If you do so, be sure to place the muffin tin on a rimmed baking sheet, as the recipe advises, because there is likely to be a bit of overflowing, molten caramel goodness (which, of course, becomes the opposite of goodness when soldered to the bottom of your oven).

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus 2 tablespoons melted/cooled butter
1 cup light brown sugar, lightly packed and divided
1/2 cup pecans, chopped in very large pieces
1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted
3 teaspoons ground cinnamon

Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.

Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, and 1 1/2 teaspoons of the cinnamon. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful – they’re hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.

27 comments so far. »
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Janae Monir says on August 03 2010 at 6:15 pm:

I really like to read your site (though I don’t comment very often) and I was getting a little curious as to where you went! Glad to hear you were busy with (mostly) fun things.

And I made these sticky buns once, and they were indeed fast and delicious

Here’s to August!
Jessica @ How Sweet says on August 03 2010 at 7:20 pm:

Your month sounds very fun! And filled with lots of good food too.
Half Assed Kitchen says on August 03 2010 at 7:27 pm:

Oh my. This sounds half assed enough even for me. Thank you!
Monica h says on August 03 2010 at 10:33 pm:

I just made puff pastry yesterday and my plan was to make these sticky buns. You made them look so good!
Chiara says on August 04 2010 at 1:38 am:

These sticky buns are so easy to make… you are really tempting me!
Whitney says on August 04 2010 at 6:39 am:

Sounds like a very fun and crazy two weeks!

I hope your August slows down too.
Rose-Anne says on August 04 2010 at 11:01 am:

Aw, such sweet anecdotes about your busy and friend-filled month. And YOU are a sweet friend for making sticky buns for brunch–wow! You get an A+ for effort.

Here’s hoping that August treats you well
Ali says on August 04 2010 at 1:29 pm:

You and the buns are awesome! Thanks again for hosting a delicious brunch! xo
Eliana says on August 04 2010 at 1:36 pm:

Love these buns by Ina. So easy to make and so delicious too
Maddie says on August 04 2010 at 7:23 pm:

Yup, sounds like you could use a mellow August! But other than that silly office stuff, at least your busy-ness meant lots of time with parties, friends, family, and food.
Shaheen says on August 04 2010 at 9:29 pm:

I love how you write! And sticky buns are on top of my baking list.. I’ve been eating from Cinnabon for instant gratification, and that’s got to change.
heather @ chiknpastry says on August 05 2010 at 7:48 am:

oh, the crazy days of summer! there’s so much more to summer than blog writing, but i agree – you feel a little lost without it, huh?! great pics from the wedding!
jodye says on August 05 2010 at 12:14 pm:

What a great way to bake cinnamon buns, I’d never though to put them in a muffin tin! These look wonderful, you can always count on Ina for a great recipe!
Dawn (KitchenTravels) says on August 06 2010 at 2:53 pm:

Kristin, I have to admit that I have mixed emotions about this post. On the one hand, I’m always happy when you post something new and delicious, because your blog is one of my faves. On the other hand, I was secretly a little relieved over the last few weeks that I wasn’t the only one who didn’t have time to post! Trust me, two weeks is not bad at all… I haven’t posted since the end of June, my life has been so crazy. Here’s hoping for a less-stressful, more post-filled August!
molly says on August 06 2010 at 7:27 pm:

Oh, well, how fantastic are these? Not sure how I missed these in all of Ina’s books, but I’m thinking these have a future on our table. Mmm…
Alisa says on August 07 2010 at 5:34 am:

It looks wonderful and I like how you used the muffin tins
Jess says on August 08 2010 at 9:21 am:

Hi, Kristin. Your photos are always beautiful, but that one at the top of this post just takes my breath away. I love it. Welcome back.
Keren says on August 08 2010 at 1:43 pm:

Wow these are AMAZING!! I made them twice in one weekend, one for each family
They came out fantastic..a bit more toffee like than caramel, but my husband just loved it.

Thanks for the recipe, this will definitely be one of my frequently made desserts!!

x
Shannon @ bakeandbloom says on August 08 2010 at 9:54 pm:

wow, that is the most stunning colour I have ever seen on a sticky bun. You have won me over.
Taylor says on August 09 2010 at 12:16 pm:

Kristin,

I could not be more grateful to you for hosting such a beautiful brunch. Everything was incredible! I would have eaten many more of those caramel rolls if it weren’t for that darn wedding dress You are greatly appreciated.

Love, Taylor
Avanika (Yumsilicious Bakes) says on August 09 2010 at 12:49 pm:

Sounds like a wonderful time. These look so good!
Rachel says on August 10 2010 at 1:47 pm:

Oh these are too freakin’ adorable. Might give them a try with walnuts or almonds, since pecans are the only ingredient I don’t have on hand.
Sweet Sue says on August 12 2010 at 10:11 am:

Sorry, you had a bad time in Cleveland.
There are some really good-if pricey-restaurants, here. Next time you go, I’ll email some suggestions.
You might start with Michal Symon’s “Lolita” and “Lola”.
maybelles mom says on August 23 2010 at 5:10 pm:

at first, I was reading too quickly, and I thought that the wedding was in Cleveland and work in Park City. When I clicked to flickr I got even more confused.

mostly, I wanted to say, sorry about the hotel but Cleveland really is a nice place to visit and eat.
Maggie says on August 26 2010 at 11:06 am:

It was a lovely going away party and the maid-of-honor toast was top notch! Very good reasons for 2 weeks to go by without posting. Miss you guys!
Chelsea @ sprinklesofparsley.com says on August 31 2010 at 1:29 pm:

I’m dying to try homemade sticky buns… your recipe looks absolutely delicious!
Anne says on October 10 2010 at 3:22 pm:

Kristin, you are an amazing hostess and have truly perfected the sticky bun. What a fun and delicious party you put on for Taylor. I feel lucky to have had a spot at your table! Love the blog – it is a wonderful escape from the hustle bustle.
~Anne