From the original recipe… I did cut back on the amount of brown sugar used in the filling because it seemed like it was a little much. I also omitted the pecans and raisins because my family prefers it without them, but they still turned out sweet, sticky, and yummy!
Printable Recipe Here
-2 sheets of frozen PUFF PASTRY, thawed
-12 Tbl BUTTER, room temperature
-1/3 cup BROWN SUGAR
-2 Tbl BUTTER, melted and cooled
-1/2 cup BROWN SUGAR
-3 Tbl CINNAMON
Preheat oven to 400 degrees. Place a 12 cup muffine tin on a cookie sheet lined with parchment paper. (NOTE: this step is very important because they will bubble and possible overflow creating a huge mess in the oven!) In a bowl, combine 12 Tbl of butter and 1/3 cup of brown sugar with an electric mixer until smooth. Place approximately 1 Tbl of the mixture in each of the muffin cups.
Combine 1/2 cup brown sugar and 3 Tbl of cinnamon. On a lightly floured surface, unfold the puff pastry sheets. Brush the sheets with the melted butter. Leaving a 1-inch border, sprinkle each sheet with half of the brown sugar and cinnamon mixture. Roll each sheet up snugly, finishing with the seam side down. Cut each roll into 6 even pieces. When doing this, I like to lightly make a line with my knife to make sure I get 6 even pieces. Then I go back and cut all the way through.
Place each piece in a muffin cup on top of the butter. Bake for 30 minutes, until they are golden to dark brown and firm to the touch. Allow to cool for 5 minutes only, then flip them out onto parchment paper to cool completely.