Directions

1. Preheat oven to 400 F.
2. In a stand mixer, cream butter and 1/3 cup brown sugar.
3. Spoon mixture evenly into 12 large muffin cups.
4. Sprinkle the chopped pecans on the butter and sugar mixture.
5. On a floured surface, unfold the puff pastry.  Brush the surface with 1 teaspoon melted butter.
6. Next, sprinkle 1/3 cup brown sugar on top, leaving a half-inch border.
7. Sprinkle 2 teaspoons Cinnamon Toast Crunch™ blend over sugar and add half the apples evenly over top.
8. Starting with the end nearest to you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down.
9. Trim the ends of the roll about 1/2-inch and discard.  Slice the roll in 6 equal pieces, each about 1 1/2 inches wide.  Place each piece, spiral side up, in 6 of the muffin cups.
10. Repeat this same process with the second sheet of puff pastry to make 12 sticky buns.
11. Bake for 35 minutes or until the sticky buns are golden to dark brown on top and firm to the touch.
12. Invert the buns onto the parchment paper.  Be careful - they’re hot!