I just got back from vacation in Hawaii with my family. I had some serious issues with the breakfast buffet- (namely that I felt the need to make several trips through each morning!) My biggest weakness were the macadamia nut sticky buns. They were non-traditional in that they were made from puff pastry, which gave them a flaky, buttery pastry. Then they were topped with a caramel and chopped toasted macadamias. Delicious. This is a stab at their version:

1 Package Puff Pastry, unthawed

3/4 cup butter, at room temperature
1/2 cup brown sugar
2 tsp vanilla paste (or extract)
pinch of salt

1/4 lb of lightly toasted macadamia nuts, rough chopped

1/4 cup butter, melted
1/2 cup brown sugar

In a bowl, mix together the 3/4 cup soft butter, the 1/2 cup brown sugar and the vanilla with a hand mixer. Whip the ingredients into a smooth consistency. Prepare a 12 cup muffin tin by dropping a large spoonful of the mixture into the bottom of each cup.

Evenly distribute the macadamia nuts over the butter- sugar mixture.

Lay one sheet of the thawed puff pastry out on a lightly floured surface. Brush half of the melted butter over the sheet of pastry. Sprinkle with 1/4 cup of brown sugar. Roll the pastry dough up into a log shape, and slice into 6 even pieces. Place each pastry roll into a muffin cup on top of the butter, sugar and nuts. Repeat with the next sheet of pastry.

Bake the sticky buns at 400 degrees for 20-25 minutes, or until the sugar is bubbling and the pastry is golden brown. Wait between 2-4 minutes for the buns to slightly cool, and then turn them out onto a plate.

** I recommend placing the muffin tin on a sheet pan, (lined with a silpat or parchment) because the sugar will boil over and make a huge mess in your oven!!