Homemade sticky buns

1. Preheat the oven to 400 degrees F. Place a 12-cup muffin tin on a sheet pan lined with parchment paper.

2. Combine the 12 tablespoons butter and 1/3 cup brown sugar in your mixer. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Sprinkle the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.

3. Lightly flour a surface. Unfold 1 sheet of puff pastry with the folds going left to right and brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1-2 inches wide. Place each piece in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.

4. Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, and then invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.