Ina Garten's Holiday Sticky Buns | Barefoot Contessa

Ina Garten’s Holiday Sticky Buns are sweet, buttery and perfectly flaky. Made with puff pastry, brown sugar, cinnamon and a mix of cranberries, raisins and pecans, they’re easy to assemble and ideal for festive mornings. #InaGarten #FoodNetwork #BarefootContessa #HolidayStickyBuns Stream on HBO Max for more Barefoot Contessa: https://foodtv.com/StreamOnHBOMaxYT! Get Ina Garten’s Holiday Sticky Buns recipe ▶ https://foodtv.com/3mkTT7I Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Holiday Sticky Buns Recipe courtesy of Ina Garten Level: Easy Total: 55 min Prep: 20 min Cook: 30 min Yield: 12 sticky buns Ingredients For the Base: 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1/3 cup light brown sugar, lightly packed 1/2 cup pecans, chopped in large pieces 1 package (17.3 ounces / 2 sheets) frozen puff pastry, defrosted For the Filling: 2 tablespoons unsalted butter, melted and cooled 2/3 cup light brown sugar, lightly packed 3 teaspoons ground cinnamon 1/2 cup dried cranberries 1/2 cup white raisins Directions Prepare the Pan: Preheat the oven to 400°F. Place a 12-cup muffin tin on a sheet pan lined with parchment paper. Make the Base: In a bowl, combine the butter and 1/3 cup brown sugar. Place 1 rounded tablespoon in each muffin cup and sprinkle with pecans. Prepare the Filling: Lightly flour a board. Unfold one sheet of puff pastry and brush with 1 tablespoon melted butter. Leave a 1-inch border and sprinkle with 1/3 cup brown sugar, 1 1/2 teaspoons cinnamon, 1/4 cup cranberries, and 1/4 cup raisins. Roll and Slice: Roll the pastry tightly like a jelly roll, seam-side down. Trim ends and slice into 6 equal pieces. Place each piece, spiral side up, in 6 muffin cups. Repeat with the second sheet to make 12 buns. Bake: Bake for 30 minutes until golden brown and firm. Cool for 5 minutes, then invert onto parchment paper, letting the filling and pecans settle on top. Cool completely before serving. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ X: https://x.com/FoodNetwork ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ WEBSITE: https://www.foodnetwork.com Ina Garten's Holiday Sticky Buns | Barefoot Contessa | Food Network https://youtu.be/SnOhs_uLXuI