This recipe is a blend of 2 recipes. I love the Barefoot Contessa recipe for Sticky Buns but I don’t like what happens to the puff pastry when it’s covered in all of that sticky deliciousness. It sort of gets crunchy and weird once it comes to room temperature. So I stick with my tried and true dough that you can pick up in the refrigerated bread aisle. A roll of french bread dough works just as well as the crescent dough, just be sure to roll it out a little between 2 pieces of parchment paper to make it ready for the filling. I also prefer my sticky buns in a cake pan (well greased!) rather than individual muffin tins, I think they tend to dry out when you bake them in a muffin tin.
12 tablespoons (1 & 1/2 sticks) unsalted butter, at room temperature
1/3 cup light brown sugar, lightly packed
1/2 cup pecans, chopped
2 pkgs. Pillsbury French Bread Dough OR Crescent Rolls
For the filling:
2 tablespoon unsalted butter, room temperature
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 cup raisins
For the filling, Mix the 2 TBSP. butter and 2/3 cup brown sugar together. Roll out your dough and spread with the butter and sugar and top with cinnamon and raisins. Roll up jellyroll style and cut into thick slices.
Grease 2 cake pans, sprinkle with pecans. Mix the 1 1/2 sticks butter, 1/3 cup brown sugar and spread into the bottom of your cake pans.
Bake at 350 degrees for 20 minutes. Turn upside down onto a platter.