Growing up, my grandfather lived in San Diego and his next door neighbor would have us over for dinner all the time. I loved Jeanie, but she made some funky things… like jello salads with vegetables in them and weird meat loaves. Yeck.
But her breakfasts were a whole different story. The woman made the most amazing sticky buns and my sister and I would devour them as soon as she brought them over.
I had a sticky bun craving Sunday. A bad one. So I decided to make a batch… until I realized I was out of cinnamon! Lazy in pajamas, with Brody nipping at my heels, leaving to the market was not on my mind. What could I substitute the sweet insides for? Apple sauce? No… apple butter! But I don’t have that…
Fig butter. Cabinet. Done.
Honestly, the insides need that sweet interior and this was a great fall alternative to your standard sticky bun mess. I took the recipe one step farther and figured to mix up my nut choice to something I thought would compliment figs really well. That is when I landed on cashews. So here you have it, my twist on a favorite.
12 tbs (1 1/2 sticks) unsalted butter, at room temperature
1/2 cup brown sugar, lightly packed
1 cup cashews, roughly chopped
10 ounces fig butter
1 (2 sheets) package frozen puff pastry, defrosted
In a bowl, cream the butter and sugar together. You want to mix it until everything is fluffy, about 2 minutes.
Divide the butter mixture between the cups of a nonstick 12-cup muffin pan.
Add the chopped pecans to the mixture, making sure it stays on top. You don’t want the nuts against the bottom of the pan or they will burn.
Remove the puff pastry from the packaging. Unroll both sheets and divide the fig butter equally on one side of both sheets. Roll up into a log. Cut each log into an even 6 pieces. Place each piece in each of the muffin cups.
Place the muffin pan on a baking sheet lined to catch any overflow. Bake the sticky buns on the center rack for 25 to 30 minutes, until the buns are golden brown.
Remove the sticky buns from the oven and allow them to cool in the pan for 5 minutes only. Once cooled, invert the pan onto parchment paper or your serving dish. Scrape out any topping from the cups.