Effortless Sticky Buns


I am not a baker, that is for sure. I do however love to have guests over, and to entertain. This last weekend we had some friends visiting us in Philadelphia from New York City and I wanted them to have a sweet treat in the morning. Not sure what to make, and I scoured the fridge and freezer. I like to keep a package of puff pastry in the freezer, I use it for all types of appetizers and entrees, and desserts as well. I decided to make a breakfast treat with puff pastry.

Sticky buns are traditionally made with a yeast dough, and take a good amount of time to prepare. Using puff pastry, I get a very similar effect with about a fourth of the work.

Try this recipe out, its super simple and satisfying!

Effortless Sticky Buns

Makes 8

1 package of puff pastry

1 cup brown sugar

1/2 cup white sugar

splash vanilla

1 stick butter

2 T cinnamon

sprinkle salt

1 cup toasted cashews finely chopped

1: In a small bowl mix together the two sugars. Take half the sugar mixture and mix with one stick softened butter. Add the vanilla, and 1 T cinnamon.

2: Take the other half of the sugar mixture and add the other T of cinnamon.

3: In a small baking dish, smear the butter mixture evenly across the bottom.

4: Take your finely chopped cashews and distribute them evenly over the butter mixture, patting them in.

5: Now unwrap your puff pastry, there ill be two sheets. Place them on a flat surface, and place one down and then the other sheet overlapping the edge by half an inch. Press firmly on the edge to make one long sheet of pastry.

6: Sprinkle the entire amount of sugar and cinnamon mixture across the pastry dough, covering it entirely.

7: Gently start rolling the bottom of the dough; roll very tightly to keep all the sugar in and get the classic cinnamon bun look.

8: Keep rolling until the whole sheet is rolled tightly into a cylinder.

9: Cut the cylinder into 8 equal portions.

10: Place the rolls into the baking dish, spaced 1 1/2 inches apart.

11: Gently press them down into the butter mixture.

12: Place into a 375° oven for about 45 -50 minutes, you want to check after 30 minutes to make sure that they are browning evenly, rotate them if need be.

13: Make sure that the dough is completely cooked through, if still doughy cook for an additional 10 minutes.

14: Let cool for 20 minutes, and then turn the dish over to reveal the chewy caramel on the other side of the buns.

This recipe is delicious and can be make in advance or morning of. They are great for breakfast or as a dessert.

Thank you for reading, I hope you try these out!

Sean Patrick Gallagher

Easy Cooking Tip #1: Roasting


Everyone’s lives are busy. After a long day of work the last thing you want to do is spend hours cooking dinner. A good tip when grocery shopping and planning a meal is try to pick up things that can cook together. With a few helpful tips and this recipe, a home cooked meal has never been easier.

Today’s Tip: Roasting

Roasting couldn’t be any simpler. You can roast several things at once making dinner a lot quicker.  A roast doesn’t have to be a huge turkey or leg of lamb, almost anything can be roasted. This meal is an example of an easy roasted dinner.

Roasted chicken sausages with fennel, parsnips, and lentils

1 Package chicken sausages

4 Cloves garlic

1 Head fennel, cored and sliced into large pieces

1 Large parsnip, peeled and diced

½ Cup chicken stock

1 T Salt

1 t Ground black pepper

½ Lemon, zest and juice

1 T olive oil

  • Preheat your oven to 450°
  • To start, take an oven safe baking dish and drizzle 1 T of olive oil in the bottom.
  • Lubricate the entire base of the dish with the olive to prevent sticking.
  • Place your sausages, cut fennel, parsnips, and garlic in the dish.
  • Season the vegetables and sausages with 1 T of salt and 1 t ground black pepper.
  • Place in the oven and set your timer for 15 minutes.
  • After 15 minutes, turn over the sausages for even cooking and add ½ cup of chicken stock to the pan.
  • Set the timer for 15 more minutes and place back in the oven.
  • When the timer goes off, add the lemon zest and juice to the pan.
  • Serve sausages and vegetables over top the lentils and enjoy!


1 Cup lentils

2 Cups chicken stock

1 Pinch cayenne powder

2 Cloves garlic, minced

1 Small onion, diced

1 Roma tomato, diced

1 T olive oil

1 T Salt

1 t Ground black pepper

½ Lemon, zest and juice

To cook your lentils:

  • Add 1 T of olive oil to a saucepot with a lid.
  • Turn the heat to medium and cook your garlic and onion until tender.
  • Add your lentils and coat with the oil.
  • Add your chicken stock, cayenne powder, salt, and pepper.
  • Cover the pot and bring to a boil.
  • Once at a boil, turn the heat down and reduce to a simmer.
  • Set a timer for 15 minutes and stir your lentils.
  • After the timer goes off, come back and stir your lentils.
  • Set your timer for 15 more minutes.
  • When the time goes off, stir your lentils and taste for doneness.
  • The lentils should have texture, and be creamy on the inside.
  • If they need more time, set your timer for 5-10 minutes depending on doneness.
  • When done, add your lemon zest, juice, and diced tomatoes.
  • Taste for seasoning and add salt and pepper if needed.
  • Your lentils are done. Serve them with your sausages!

This meal is delicious and couldn’t be simpler. You can have this meal prepped and cooked in an hour, and because it’s in the oven the whole time you can multitask and get things done while it’s cooking.

Don’t like sausages? Try this recipe with halibut or chicken thighs!

Making dinner during the week doesn’t have to be complicated, try this dinner one night and you will be roasting all the time!

– Sincerely,

Sean Gallagher