Easy Sticky Buns

On the weekends, when I am off work, I try to make breakfast. I had seen this recipe in my cookbook, but I hadn't made them. I decided to try them when I heard several people on the message boards that I visit comment on them. Oh my gosh, I am so glad that I did try them! They were so gooey, sweet and the puff pastry made them flaky. They were like little pockets of heaven. One of the ladies on the message board did comment that the cooking time on the recipe was off and to watch out so that they don't burn. She was right. The recipe says to cook for 30 minutes, but they were done after 22 minutes.

Source: Barefoot Contessa Back to Basics by Ina Garten

Ingredients:
12 tablespoons (1.5 sticks) unsalted butter, at room temperature
1/3 c brown sugar, tightly packed
1/2 c pecans, chopped invery large pieces
1 package (17.3 ounces/2 sheets0 puff pastry, defrosted

For the Filling
2 tbsp unsalted butter, melted
2/3 brown sugar
3 tsp cinnamon
1 c. raisins

Directions:
Preheat the oven to 400 degrees. 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 c. brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecan pieces evenly among the 12 muffin cups on top of the sugar mixture.
Lightly flour a wooden board or stone surface. Unfold one sheet of pastry with the folds going left to right. Brush the whole sheet with haf of the melted butter. Leaving a 1-inch borde on the puff pastry, sprinkleeach sheet with 1/3 c of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll up the pastry 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 1.5 inches thick. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of pastry to make 12 sticky buns.
Bake for 30 minutes (22minutes), until the sticky buns are golden to dark brown n top and firm to the touch. 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.