"occasional" sticky buns

1. Preheat the oven to 375 degrees.

2. Place a 12 cup muffin tin on a sheet pan lined with parchment paper.

3. Mix together the stick of butter and 1/3 cup brown sugar.

4. Place 1 rounded tsp of the mixture in each of the 12 muffin cups.

5. Sprinkle the pecans evenly among the muffin cups on top of the butter/sugar mixture.

6. Lightly flour a wooden/stone surface. Unfold 1 sheet of puff pasty with the folds going left to right. Brush the whole sheet lightly with the melted butter.

7. Leaving a 1 inch border on the puff pasty, sprinkle with 1/3 cup brown sugar, 1.5 tsp of cinnamon and 1/2 cup of raisins/cranberries. Starting from the left side slowly roll the pastry snugly finishing the roll with the seam side down. Trim both ends of the roll. Slice in 6 equal pieces and place each piece, spiral side up, in 6 of the muffin cups.

8. Repeat with the second sheet of puff pasty for a total of 12 sticky buns.

9. Bake for 30 minutes, until the sticky buns are golden brown. Allow to cool for 5 minutes only then invert the buns onto the parchment paper. Spoon out any of the filling that did not fall out. Yummmm.