Author: Lynsey Peek | Lynsey Lou's
I’ve got some breakfast-loving guys in my house. I honestly think they would eat breakfast foods three times a day if I allowed them to. They’ve never met a breakfast food they didn’t love. So, when I mentioned the words sticky buns complete with thick cut Petit Jean bacon, I don’t think I could get them made and in the oven fast enough! We have a bunch of cinnamon roll lovers in my house; soft, gooey cinnamon rolls swimming in frosting. What’s not to love?
So, the thought of taking that beloved soft, fluffy, cinnamon-sugar stuffed bread and coating it in gooey, sticky caramel and crispy bacon. Well, that’s just hands down the best thing ever if you ask my guys. So that’s exactly what I’ve done and I’m beyond excited to share this deliciousness with all of you.
To make this recipe come together quickly I took some help from the freezer section and used puff pastry for my dough, but you are more than welcome to make your own sweet dough if you feel so inclined! I also used a muffin tin to make these sticky buns, but you are more than welcome to stack them all together in a casserole dish and bake them. I just like the presentation of these particular buns in a muffin tin and it ensures that each bun gets the same amount of that precious bacon topping. Another plus to the muffin tin method is that the sides of each bun get coated in all that buttery caramel sauce. Again, this is all personal preference and you’re more than welcome to use a 9×13 pan.
For the caramel topping
1 Stick (8 tablespoons) unsalted butter
⅓ Cup packed brown sugar
¾ Cup heavy cream
½ Cup honey
2 Tablespoons maple syrup
Pinch of salt
½ Cup chopped pecans
For the filling
3 Tablespoons butter, melted
1 Tablespoons cinnamon
3 Tablespoons granulated sugar
½ Cup packed brown sugar
For the buns
1 Package (2 sheets) puff pastry dough
1.) Cook bacon in a large skillet or saucepan over medium heat until most of the fat has rendered, and become translucent, then using a slotted spoon remove from pan. Place bacon on a paper-towel lined plate and allow to drain.
2.) Preheat oven to 350 Fahrenheit. Spray a 12 cup muffin tin with non-stick cooking spray, set aside.
3.) For the caramel sauce
4.) Place butter in a large saucepan over medium heat and allow to melt.
5.) Once the butter has melted add the brown sugar, cream, honey, maple syrup, and salt and whisk to combine.
6.) Bring the mixture to a boil, reduce heat to medium-low and allow to simmer until golden brown, about 3-5 minutes. Be sure to stir the mixture regularly during this process.
7.) Once the mixture has finished cooking, remove from heat and add one to one and a half tablespoons of mixture to each muffin cavity.
8.) Set aside and allow to cool.
9.) For the filling
10.) Combine brown sugar, cinnamon and granulated sugar in a bowl and stir to combine.
11.) Flour a clean work surface and unfold both sheets of puff pastry on prepared work surface.
12.) Brush butter over both sheets of puff pastry dough, leaving about a ¾ inch border around the edges. Sprinkle equal amounts of the sugar mixture over both sheets of puff pastry.
13.) Starting with the long end of one sheet, tightly roll the pastry, and once you’ve reached the other edge pinch to seal and place the seam side down.
14.) Repeat with other sheet of pastry.
15.) Trim and discard the ends and cut each pastry roll in 6 equal pieces, about 1 ½ inches each.
16.) Sprinkle equal amounts of bacon and pecans over the cooled caramel sauce in the muffin tin.
17.) Place one slice of pastry in each muffin cavity.
18.) Place the pan in the preheated oven and bake for 30-40 minutes, until the buns are golden brown and firm to touch.
19.) Remove from oven and allow to cool in the pan for 3-5 minutes. Invert the pan on a parchment lined baking sheet, being sure to scrape out any remaining caramel sauce. Allow the buns to cool at least 5 minutes before serving.