White Chocolate and Orange Sticky Buns
Easter is right around the corner and I don't know about you, but white chocolate sticky buns sound like a delicious addition to Easter Brunch! And before you click away thinking "oh gosh I can't make sticky buns", these are NO DOUGH sticky buns! No Dough Sticky Buns - All of the Flavor, None of the Hassle! What makes these sticky buns so much EASIER to make is that they are made with frozen puff pastry dough (which you can find next to the frozen pie shells at the grocery store). And to really take these to the next level of decadent flavor, I've added white chocolate which adds great sweetness and then to balance the white chocolate we add just a touch of orange zest which has some citrus notes which bring it all together!
Ingredients
1 ½ sticks butter, room temperature + 2 Tablespoons butter, melted
2/3 cup brown sugar, divided
2 teaspoons maple syrup
1/3 cup pecans, chopped
2 sheets of puff pastry, thawed in the fridge, but keep cool
flour for dusting
1 ½ teaspoons orange zest
½ cup white chocolate chips
Instructions
Mix the 1 1/2 sticks butter, 1/3 cup brown sugar, maple syrup and pecans in a small bowl until well incorporated.
Evenly distribute the butter/sugar mixture into a 12 hole regular size muffin tin. Set aside.
Pre heat your oven to 400 degrees.
Unfold your puff pastry onto a lightly floured surface.
With a pastry brush, brush the both sheets evenly with the melted butter. Evenly sprinkle the brown sugar, orange zest and white chocolate chips over the butter.
From the top of the pastry begin to roll towards you to make a log, pinch the end to the roll to seal.
Cut each sheet into 6 equal rolls. Lightly press each roll on top of the butter mixture in the muffin tin.
Place on a rimmed cookie sheet and bake for 20-25 minutes.
Once you remove them from the oven flip the tin over on to a platter or cookie sheet and shake to release the buns (some might need a little help coming out). Serve warm.
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