Step 1

Preheat oven to 425F (218C)

Step 4

Melt the butter and place it in the refrigerator for 10 minutes or until cooled.

Step 6

Meanwhile, in a small bowl mix together the filling. Combine the sugars, cinnamon, and orange zest. Set aside.

Step 8

In another small bowl combine the raisins and the pecans, stir to combine and set aside.

Step 10

Unroll the puff pastry, keeping it on the parchment paper. Spoon the cooled melted butter all over the pastry so that it is completely

Step 11

covered with a thin layer of the butter. Then sprinkle the filling over the top, spreading it out over the pastry so that the entire surface is covered.

Step 13

Sprinkle the raisins and pecans on top of the filling, distributing them evenly across the pastry.

Step 15

Then starting at the short end of the pastry begin to roll the pastry up into a log, away from you, peeling back the parchment paper as

Step 16

you go. Continue to roll until the end and your log is positioned seam side down.

Step 19

For jumbo buns, cut the log in half and then cut each half into 3 equal-sized slices. For mini sticky buns cut the log in half, and then

Step 20

slice each half into 4 equal slices.

Step 23

Place each slice of dough, cut side up, in a muffin tin that has been well-sprayed with baking spray.

Step 25

Bake at 425F for 25 minutes.

Step 27

Meanwhile, create the extra sticky sauce. In a small saucepan melt the butter, then add the sugars and cinnamon and whisk to combine.

Step 28

Heat on medium-high heat until the sugars begin to dissolve and thicken and caramelize. Then whisk in the orange juice.

Step 30

Allow the buns to cool slightly and then remove them from the tin and place them on a plate upside down to expose the sticky side of the

Step 31

bun. Spoon the extra sticky sauce over the buns if desired.