A Bake in the Life: Sticky Buns

I love watching the Food Network. It never fails to give me new ideas of things to cook, make and bake. My most recent inspiration comes from an episode of Ina Garten‘s Barefoot Contessa series, where Ina recreates recipes she originally produced while running her gourmet food store – Barefoot Contessa. As soon as I saw her make these sticky buns I knew I had to have a go at making them!


Sticky Buns

You will need:

For the sticky bun sauce:

6oz/180g Softened Butter

1½oz/40g Light Brown Sugar

2oz/50g Chopped Walnuts/Pecans

For the pastry filling:

2 sheets of Puff Pastry

1oz/30g Melted and Cooled Butter

3oz/80g Light Brown Sugar

3 tsp Mixed Spice/Cinnamon

9oz/250g Sultanas


Let’s get started!

  • Preheat the oven to 200ºC/392ºC/Gas Mark 6.
  • Grease/line a 12 cup muffin/bun tin.


  • Cream together the softened butter and light brown sugar.


  • Place a tbsp of the butter/sugar mixture in the bottom of each of the cups.


  • Sprinkle the chopped nuts evenly among the cups, on top of the butter/sugar mixture.


  • On a lightly floured chopping board/surface, unroll the puff pastry sheet out flat.


  • Brush the sheet with half the melted butter, leaving a 2½cm border around the pastry.


  • Sprinkle the sheet with half of the light brown sugar, sultanas and mixed spice/cinnamon.
  • Roll the pastry up snugly like a Swiss roll.


  • Trim the ends down by around 1cm and discard.
  • Slice into 6 equal pieces and place spiral side up on top of the butter/sugar inside the tin.


  • Repeat using the other sheet of puff pastry, to make 12 sticky buns.


  • Bake for 30 minutes, until golden brown and firm to the touch.
  • Allow to cool for 5 minutes, as the caramel produced at the bottom of the cups will be very hot!
  • You are all done! 🙂

I really enjoyed making these sticky buns! The recipe is simple to follow and the nuts, sultanas and spices can be changed to suit your personal tastes. When you tip the buns out of the muffin tin, the caramel underneath soaks the puff pastry. The puff pastry is flaky and filled with crunchy nuts and soft sultanas which are complimented well by the spice. They taste amazing warm, so after they cooled I heated them up in the microwave to remelt the caramel. I would recommend trying them with ice cream. Definitely have a go at making them!


A Bake in the Life…


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