Lunch: Sticky Brown Sugar and Pecan Buns

Recipe by Woman's Day Kitchen To create these five-ingredient buns, cut down cleanly on the puff pastry dough without dragging your knife, so the edges aren't pinched together. Plus, be sure to defrost only the sheets that you need; refrozen pastry won't

This recipe includes superfoods such as:

Cinnamon

Health benefits of Sticky Brown Sugar and Pecan Buns

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1/4 c. cold unsalted butter
1/2 c. light brown sugar
1/2 c. pecans
2 frozen puff pastry
1 tsp. ground cinnamon

Instructions

Heat oven to 375 °F. Place a slice of butter in each cup of a 12-cup muffin tin. Top with the brown sugar, then the pecans.
Unfold a sheet of puff pastry onto a cutting board. Gently rub 1/2 tsp cinnamon onto one side of one sheet. Cut into 6 strips (each about 1 1/2 in. wide). Holding the strip at each end, loosely twist, then shape into a coil. Tuck the end under the center and place on top of the nuts. Repeat with the remaining pastry and cinnamon.
Bake until the pastry is puffed and golden brown, 20 to 22 minutes. Remove from the oven and immediately invert onto a baking sheet. Let cool for 5 minutes before serving.