170g butter at room temperature
65g light brown sugar
50g pecans chopped into large chunks
1 pack of Jus-Rol ready rolled puff pastry sheets (completely defrosted)
30g butter, melted and cooled
130g light brown sugar
3 teaspoons ground cinnamon
150g raisins (optional)
Preheat your oven to 205°C. Line a baking sheet with parchment paper and pop a muffin tray on top.
To begin, mix together the 170g of butter and 65g of light brown sugar (by hand or by mixer) and dollop a tablespoon of the mix in each muffin cup. Then sprinkle the pecans evenly among the muffin cups over the butter/sugar mixture.
Now time for the fun part. Flour your surface and unfold a puff pastry sheet horizontally. Grab your melted butter and a brush and paint on the butter all over the sheet minus a 1-inch border. Sprinkle 65g of the 130g of brown sugar evenly all over the brushed on butter. Repeat with one and a half teaspoons of cinnamon and 75g of raisins, if you’re that way inclined. Now time to get rolling. Take the side closest to you and begin curling it up fairly tightly. Make sure to curl around the filling rather than pushing the filling away as your roll. When you’re coming to the end make sure you finish up with the seam down against your surface. Trim off about half an inch on each end and then slice up your long roll into 6 equal sized pieces. Place each of your rolls, with the spiral facing upwards on top of your butter/sugar/pecan mix in the muffin cups. Now do the same with your second sheet of puff pastry.
Bake your cinnamon swirls for 30 minutes and watch as they mutate and roll over into different and unique shapes. Allow them to cool for 5 minutes or so as they’ll be super hot.