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White Chocolate and Orange Sticky Buns

White Chocolate and Orange Sticky Buns

Makes 12

Quick tip: Puff pastry can be found in next to frozen pie shells in your grocers freezer section.

Make Ahead: Up to 1 day ahead, prepare the rolls, but don’t bake. Cover with plastic wrap and keep in the fridge until ready to bake.


  • 1 ½ sticks butter, room temperature
  • 1/3 cup brown sugar
  • 2 teaspoons maple syrup
  • 1/3 cup pecans, chopped
  • 2 sheets of puff pastry, thawed in the fridge, but keep cool
  • flour for dusting
  • 2 Tablespoons butter, melted
  • 1/3 cup brown sugar
  • 1 ½ teaspoons orange zest
  • ½ cup white chocolate chips


  1. Mix all of the ingredients in a small bowl until well incorporated.
  2. Evenly distribute the butter into a 12 hole regular size muffin tin. Set aside.
  3. Pre heat your oven to 400 degrees.
  4. Unfold your puff pastry onto a lightly floured surface.
  5. 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.
  6. From the top of the pastry begin to roll towards you to make a log, pinch the end to the roll to seal.
  7. Cut each sheet into 6 equal rolls. Lightly press each roll on top of the butter mixture in the muffin tin.
  8. Place on a rimmed cookie sheet and bake for 20-25 minutes.
  9. 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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