Description
Barefoot Contessa’s heavenly cinnamon rolls blend classic comfort with rich, aromatic spices from a cherished family recipe. Warm, gooey layers of buttery dough swirl with sweet cinnamon, creating a nostalgic breakfast treat you’ll savor with each delightful bite.
Ingredients
Scale
Pastry Ingredients:
- 1 package (17.3 ounces, or 2 sheets) frozen puff pastry, defrosted
Filling Ingredients:
- ⅔ cup light brown sugar, lightly packed
- 3 teaspoons ground cinnamon
- 1 cup raisins
- ½ cup pecans, chopped into very large pieces
Butter and Sugar Ingredients:
- 12 tablespoons (1 ½ sticks) unsalted butter, room temperature
- 2 tablespoons unsalted butter, melted and cooled
- ⅓ cup light brown sugar, lightly packed
Instructions
- Preheat the oven to 400°F (200°C) and position a rack in the center. Line a rimmed baking sheet with parchment paper and place a 12-cup muffin tin on top for stability.
- Create a caramel base by thoroughly mixing softened unsalted butter with brown sugar until smooth and uniform. Evenly distribute a rounded tablespoon of this mixture into each muffin cavity. Generously scatter chopped pecans across the butter-sugar layer, ensuring complete coverage.
- Prepare the pastry surface by lightly dusting a clean work area with all-purpose flour. Carefully unfold a puff pastry sheet, orienting the natural fold lines horizontally. Brush the entire pastry surface with melted butter, leaving a narrow margin around the edges.
- Sprinkle the pastry with an even layer of brown sugar, ground cinnamon, and plump raisins. Maintain a one-inch border around the perimeter to prevent filling from leaking during rolling.
- Tightly roll the pastry from the nearest edge, creating a compact cylindrical shape. Ensure the seam remains underneath after rolling. Trim approximately 1/2 inch from each end to create clean edges.
- Slice the roll into six equal portions, each approximately 1 1/2 inches wide. Position each slice spiral-side up within the prepared muffin cups. Repeat the entire process with the second puff pastry sheet.
- Bake the pastry rolls for 28-32 minutes, or until they achieve a deep golden-brown color and feel firm to the touch. The pastry should look crisp and caramelized.
- Remove from the oven and allow the rolls to rest in the pan for exactly 5 minutes. Carefully invert the muffin tin onto the parchment-lined baking sheet, allowing any remaining caramel and pecans to drizzle over the rolls.
- Let the pastry rolls cool completely at room temperature for optimal texture and flavor development before serving.
Notes
- Prepare soft butter at room temperature to ensure smooth mixing and easy spreading across the pastry.
- Allow puff pastry to sit out and warm up slightly, preventing cracking or tearing during the rolling process.
- Distribute sugar, cinnamon, and raisins uniformly across the surface for consistent flavor in every delightful bite.
- Create a tight, secure roll starting from the closest edge to maintain the filling’s integrity and prevent spillage.
- Cool the pastry rolls completely on a wire rack, allowing flavors to settle and texture to become perfectly crisp.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 378 kcal
- Sugar: 20 g
- Sodium: 181 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 32 mg