Cinnamon Rolls ... butter, butter, butter!

From foodnetwork.com (Barefoot Contessa)

INGREDIENTS:

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/3 cup light brown sugar, lightly packed
1/2 cup pecans, chopped in very large pieces (I did not put any nuts)
1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted

For the filling:
2 tablespoons unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 cup raisins (I did not use any raisins)

DIRECTIONS

Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper. (Butter's gonna drip all over your oven if you don't use a sheet pan underneath!)

In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. If adding pecans, this is when to do so... Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.

Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins if so. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. 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. Repeat with the second sheet of puff pastry to make 12 sticky buns.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful - they're hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.

I used a loaf pan but I think it would've been easier to pull out and eat if done in muffin cups.

Now we know ;-)

Flourless Oatmeal Cinnamon Cookies

From Gluten Free Easily w/minor tweeks.

INGREDIENTS:
1/3 cup unsalted butter
1 1/2 cups  oats
1/2 cup granulated sugar
1/4 cup brown sugar, firmly packed
1/8 tsp sea salt
1 tsp vanilla extract
1 egg
2/3 cup finely chopped almonds
1/2 tsp powder cinnamon

DIRECTIONS:
-Melt the butter and set aside to cool slightly. Place oats in a medium-sized bowl. Stir in both sugars and the salt and blend to break up any lumps.
-In a medium-sized bowl, whisk together the melted butter, vanilla extract, and egg. Stir this egg mixture into the oat mixture and add almonds and cinnamon, mixing with your hands or a large wooden spoon to work in the ingredients. Form into a large ball of dough.
-Chill the dough about 30 minutes.
-Preheat oven to 350ºF. Meanwhile, prepare a baking sheet by lining with parchment paper.
-Chilled dough will still be somewhat soft when removed from the refrigerator. Form the dough into 1-inch balls (or lumps, don’t stress) and place on the baking sheet about 2 inches apart. Flatten each ball down very slightly.
-Bake for 11 to 13 minutes or until the edges are nicely browned and the tops of the cookies are medium golden in color.

-Cool well on the baking sheet (about 10 minutes) before attempting to remove, using a spatula.
-Recipe makes 1 1/2 dozen cookies.