12 T unsalted butter, at room temperature
⅓ c light brown sugar, lightly packed
½ c pecans, chopped in very large pieces
1 package (17.3 oz/2 sheets) frozen puff pastry, defrosted for the filling
Filling:
2 T unsalted butter, melted and cooled
⅔ c light brown sugar, lightly packed
3 T ground cinnamon
1 c raisins
Preheat oven to 400 degrees.
Place a 12 cup standard muffin tin on a cookie sheet with foil for parchment paper.
With mixer, mix 12 T butter and ⅓ c brown sugar.
Place 1 rounded T of the mixture in each of the 12 muffin cups.
Distribute the pecans evenly among the 12 muffing cups on top of the butter and sugar mixture.
Lightly flour a cutting board.
Unfold one sheet of puff pastry with the folds going left to right.
Brush the whole sheet with half of the melted butter; sprinkle each sheet with ½ of the filling.
Roll pastry along the long side.
Cut each pastry sheet into 6 equal pieces.
Place each piece, spiral side up in the muffin tins.
Bake 30 mins, until sticky buns are golden to dark brown on top and firm to the touch.
Cool 5 mins then invert buns on parchment paper or foil.