Easy Sticky Buns
12 Tbsp (1½ sticks) butter, room temperature
1/3 cup light brown sugar, lightly packed
2 Tbsp orange zest, if desired
1/2 cup pecans, pistachios, or almonds, chopped
1 package (17.3-oz/2 sheets) frozen puff pastry, defrosted
2 Tbsp butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 tsp ground cinnamon
Preheat oven to 400ºF. Place 12-cup standard muffin tin on a sheet pan lined with parchment paper. In electric mixer bowl fitted with paddle attachment, combine butter, brown sugar, and zest, if desired. Place scant tablespoon of mixture in each of the 12 muffin cups. Distribute nuts evenly among the muffin cups on top of the butter and sugar mixture.
Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry left to right. Combine remaining brown sugar and cinnamon. Brush sheet with melted butter and sprinkle sheet with half the brown sugar-cinnamon filling, leaving a 1-inch border on puff pastry. Starting with the end nearest you, roll the pastry up snuggly like a jelly roll around the filling, finishing the roll with the seam-side down. Trim the ends of the roll, about 1/2-inch, and discard. Slice roll in 6 equal pieces, each about 1½ inches wide, and place each piece in a muffin cup spiral-side up. Repeat with the second sheet of puff pastry to make 12 total.
Bake 30 minutes until sticky buns are golden brown and firm to touch. Cool for five minutes, then invert the buns onto parchment paper (ease the filling and nuts out onto the buns with a spoon) and let cool.