Winner '11: Patrick Dougherty

Cinnamon & Raisin Buns with a Vanilla & Orange Topping

For the buns:
  • 2 sheets of 'Jus-Rol' puff pastry sheets (defrosted)
  • 12 tbsp unsalted butter (room temp)
  • 1/3 cup Light Brown Sugar
  • 1/4 cup pecans (lightly packed - chopped into large pieces)

For the filling:
  • 2 tbsp unsalted butter, melted and cooled
  • 2/3 cup Light Brown Sugar (lightly packed)
  • 3 tsp ground cinnamon
  • 1 cup raisins

For the topping:
  • Zest & Juice of 1 orange (zest chopped, not grated into large chunks)
  • 2 tsp vanilla extract
  • 1 cup pecans (chopped into large pieces)
  • 1/4 cup heavy cream
  • 1/4 maple syrup
  • 3 cups icing sugar

  1. Preheat the oven to 205°C. Place 12 cup standard muffin tin on a sheet pan, Lightly grease muffin tin with butter and flour.
  2. For the buns, in bowl of electric mixer with paddle attachment, combine the 12tbsp butter and 1/3 cup of light brown sugar.
  3. Place a rounded tbsp of mixture in each of the 12 muffin cups.
  4. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
  5. Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right.
  6. Brush the whole sheet with 1/2 melted butter, leaving a 1" border on the puff pastry, sprinkle each sheet with 1/3 cup of brown sugar, 11/2 tsp of cinnamon and 1/2 the raisins.
  7. Starting with the end nearest you, roll the pastry up snugly around the filling, finishing with the seam side down.
  8. Trim the ends of the roll about 1/2" and discard.
  9. Slice the roll into six equal pieces, each about 11/2" wide.
  10. Place each piece, spiral side up, in 6 of the muffin cups.
  11. Repeat with the second sheet of puff pastry to make 12 sticky buns
  12. Bake for 300 minutes, until the sticky buns are golden to dark brown on top and firm to the touch.
  13. Allow to cool for five minutes only.
  14. Invert the buns onto parchment paper (ease the filling and pecan out onto the buns with a spoon and cool completely.
  15. For the topping, place orange, vanilla, pecans and cream in a saucepan. Whisk and bring to the boil.
  16. Add maple syrup and mix until it has combined.
  17. Keep stirring until it thickens and leave to cool.
  18. When cool, add icing sugar and use a spoon, in a back and forth motion, drizzle it evenly across the finished buns!

Patrick Dougherty

This recipe is glorious! It has all the good stuff packed into one amazing roll held by the delicious puff pastry and1 the most amazing thing is that it's so simple and quick!

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