Recipe: Cheater Nutella Sticky Buns
Sticky buns are one of my favorite things to eat, but they take so long to make — sometimes an overnight rise is required. Who has time for that? Especially when you want the sticky buns now!
Well, I’m here to tell you: You can have those sweet, ooey-goey sticky buns any time you want, all with the magic of puff pastry.
Because I was feeling a little indulgent when I made these, I smeared some Nutella on the inside of each roll. This is for all of us eat-Nutella-by-the spoonful people. You get the sweet chocolate hazelnut, the ooey-gooey sweet stickiness (which you should always have with a sticky bun), plus some sliced almonds on top.
The next time you are having one of those I-gotta-have-something-sweet-now cravings, which I always seem to have mid-week and on the weekends, I hope you give this recipe a try.
Makes15-18 sticky buns
- 26 ounces
frozen puff pastry (3 sheets), defrosted (see Recipe Note)
- 3/4 to 1 cup
- 1/4 cup
- 1/2 cup
packed light brown sugar
- 1 tablespoon
- 1/4 teaspoon
- 3/4 cup
Preheat the oven to 375°F. Lightly dust your work surface with flour and unfold each thawed puff pastry sheet on top with the long end facing you. Spread about 3 tablespoons of Nutella onto each sheet, covering the sheet as evenly as possible.
Starting with the long end end closest to you, roll up the puff pastry somewhat snugly, like you are rolling a sleeping bag, finishing the roll with the seam-side down. Slice into about 5 or 6 equal pieces, about 1 1/2-inches wide. Repeat with the remaining puff pastry sheets.
To make the sticky glaze, combine the butter, light brown sugar, honey, and salt in a small saucepan over medium heat. Whisk together until the sugar is completely dissolved. Stir for another minute or two and then remove from the heat and set aside.
Lightly coat a 8x8-inch baking dish with butter and pour in half of the sticky glaze. Use a butter knife or the back of the spoon to spread the glaze and coat the entire bottom of the baking dish. Scatter the sliced almonds on top and place the buns, cut-side up, into the baking dish.
Bake until the sticky buns are golden to dark brown on top and firm to the touch, about 30 minutes. Remove from the oven and let cool for 5 to 7 minutes. Lay a serving platter on top of the baking dish and flip the dish so the sticky buns fall out, so the sticky bottoms are now on top. Warm the remaining sticky glaze over low heat until pourable and pour over the sticky buns. Enjoy immediately.
- Most pre-made puff pastry comes in sheets that are folded like a business letter. Don't try to unfold the sheets straight from the freezer or the pastry will break along the folds. Instead, let the puff pastry sheets defrost on the counter for about 30 minutes only. You don't want the puff pastry to get too soft or it will be harder to work with. If you think ahead, you can also thaw the puff pastry overnight in the fridge. For more detailed information, check out How to Work with Frozen Puff Pastry
- These sticky buns are best enjoyed the day you make them. If you have leftover sticky buns, store them in an airtight container for just another day or two. When ready to eat, you will need to microwave or place in your toaster oven to warm up.