Well, almost instant. I love making breakfast breads like cinnamon rolls and sticky buns (for special occasions or lazy weekends, not everyday!) but don’t so much like waking up at 5am to let yeast doughs rise in time for breakfast. Using purchased puff pastry cuts out that step entirely.
I had a major sweet tooth emergency on Monday and decided to do some baking. My littlest munchkin was napping, so I had to use ingredients I already had on hand.  With a cup of afternoon tea, these warm gooey bites of fall goodness did just the trick to cure that sweet tooth. These aren’t as healthy as my usual recipes, but I can’t be perfect all the time!
 These would be great to make around Thanksgiving when you want to spoil your friends and family, but don’t want to spend all morning in the kitchen.

Pumpkin Butter Sticky Buns
printer friendly recipe 

Makes about 8 buns 

1 sheet puff pastry
1/4 cup pumpkin butter (I used Trader Joe’s brand)
1 tablespoon cinnamon chips (optional)
1/4 cup chopped walnuts or pecans
1/4 cup brown sugar, lightly packed
1/2 tablespoon Earth balance or butter

Preheat oven to 400 degrees F. Unfold thawed puff pastry dough and roll into an approximately 12 x 10″ rectangle. Spread pumpkin butter over the dough, leaving a 1″ border on the long sides. Sprinkle with cinnamon chips – use more if you like! Roll up, lengthwise. Cut crosswise into 8 pieces.

Divide the walnuts, brown sugar, and butter between 8 muffin cups in a muffin tin. Place the dough rolls on top. Bake 25-30 minutes until puffed and completely cooked through. Cook these a few minutes longer than you think they need, or the center will not be cooked enough. Let cook 5 minutes and then remove from muffin tin. Serve warm.