bacon sticky buns.

bacon sticky buns | Cody Uncorked.

Happy first day of spring!

Whether you’re in a place where there’s still snow on the ground or one where you’ll be basking in the sun all weekend, these sticky buns from Just A Taste are perfect for brunching.

bacon sticky buns | Cody Uncorked.

They’re like a cinnamon roll / croissant hybrid (rollssant? cinnassant?). The puff pastry makes them light and flaky, but the bacon-sugar-butter makes them rich, gooey and sweet.

bacon sticky buns | Cody Uncorked.

Let’s talk about the bacon… It makes for the perfect salt + sweet combo. Use thick-cut bacon for the ultimate texture/flavor experience.

Also, the smell of these cooking? You don’t even understand what you’re in for. If you have guests over, you might want to have bloody marys or mimosas to keep their hands busy while the smell of bacon-y cinnamon sugar wafts through your house.

bacon sticky buns | Cody Uncorked.

Bacon Sticky Buns
adapted from Just A Taste
makes 12 buns

For the sticky buns:
6 slices bacon, cooked and coarsely crumbled
1.5 sticks unsalted butter, room temp
1/3 brown sugar, lightly packed
2 sheets puff pastry, thawed
For the filling:
2 tablespoons unsalted butter, melted
2/3 cup brown sugar, lightly packed
3 teaspoons cinnamon


  1. Preheat your oven to 400 degrees.
  2. In a large bowl or the bowl of your stand mixer, cream the 1.5 sticks butter and 1/3 brown sugar until light and fluffy.
  3. Divide the butter/sugar mixture into the cups of a 12-cup nonstick muffin pan, then evenly top with the cooked bacon.
  4. Lightly flour your counter or work surface, then unfold the puff pastry. If there are any tears, gently smooth over with a rolling pin.
  5. Top the puff pastry with half of the melted butter, brown sugar and cinnamon, then start with the bottom edge (closest to you) and tightly roll up.
  6. Trim and discard (or eat…oops) the ends, then cut the log into 6 even pieces (about 1/5″ wide). Place each piece, spiral side down, into a muffin cup. Repeat with other sheet of puff pastry.
  7. Place the muffin tin on a parchment-lined cookie sheet to catch any drips, then place on the center rack of the heated oven for 25 minutes.
  8. Remove the buns from the pan and allow them to cool for a maximum – MAX YOU GUYS – of five minutes (otherwise they will harden in the pan…yikes!), then invert them onto the cookie sheet, scraping all the goodness out of each muffin tin.
  9. Serve warm with coffee, eggs, fruit and any other brunch item – but don’t be surprised when these overshadow everything on the table!

bacon sticky buns | Cody Uncorked.

Have a joyous weekend, all!


signature | Cody Uncorked.

One comment

  1. These with an iced coffee, done. and I vote for cinnassant..

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