Fig Sticky Buns

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Growing up, my grandfather lived in San Diego and his next door neighbor would have us over for dinner all the time. I loved Jeanie, but she made some funky things… like jello salads with vegetables in them and weird meat loaves. Yeck.

But her breakfasts were a whole different story. The woman made the most amazing sticky buns and my sister and I would devour them as soon as she brought them over.

I had a sticky bun craving Sunday. A bad one. So I decided to make a batch… until I realized I was out of cinnamon! Lazy in pajamas, with Brody nipping at my heels, leaving to the market was not on my mind. What could I substitute the sweet insides for? Apple sauce? No… apple butter! But I don’t have that…

Fig butter. Cabinet. Done.

Honestly, the insides need that sweet interior and this was a great fall alternative to your standard sticky bun mess. I took the recipe one step farther and figured to mix up my nut choice to something I thought would compliment figs really well. That is when I landed on cashews. So here you have it, my twist on a favorite.

12 tbs (1 1/2 sticks) unsalted butter, at room temperature
1/2 cup brown sugar, lightly packed
1 cup cashews, roughly chopped
10 ounces fig butter
1 (2 sheets) package frozen puff pastry, defrosted

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In a bowl, cream the butter and sugar together. You want to mix it until everything is fluffy, about 2 minutes.

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Divide the butter mixture between the cups of a nonstick 12-cup muffin pan.

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Add the chopped pecans to the mixture, making sure it stays on top. You don’t want the nuts against the bottom of the pan or they will burn.

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Remove the puff pastry from the packaging. Unroll both sheets and divide the fig butter equally on one side of both sheets. Roll up into a log. Cut each log into an even 6 pieces. Place each piece in each of the muffin cups.

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Place the muffin pan on a baking sheet lined to catch any overflow. Bake the sticky buns on the center rack for 25 to 30 minutes, until the buns are golden brown.

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Remove the sticky buns from the oven and allow them to cool in the pan for 5 minutes only. Once cooled, invert the pan onto parchment paper or your serving dish.  Scrape out any topping from the cups.

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2 responses to “Fig Sticky Buns

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