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1
For the topping: Grease a 12-cup standard muffin tin with butter, even if using a nonstick tin.
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2
Combine the blackberries, granulated sugar and lemon juice in a small bowl.
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3
Let this macerate at room temperature for 30 minutes.
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4
Mash with a fork, then strain the juice into a small bowl and discard the solids.
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5
Melt the butter in a small saucepan over medium heat.
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6
Whisk in the muscovado sugar and blackberry juice and cook until the mixture is smooth and slightly thickened.
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7
Divide the caramel mixture among the cups then divide the hazelnuts over the caramel.
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8
For the filling: Preheat the oven to 375 degrees F. Place the tin on a sheet pan lined with parchment paper.
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9
Lightly flour a flat surface.
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10
Unfold each sheet of puff pastry onto the floured surface and lightly roll out with a rolling pin to an even thickness.
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11
Brush both sheets with the butter leaving a 1-inch border on the puff pastry.
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12
Divide the blackberries over the butter.
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13
Combine the granulated sugar and cinnamon in a small bowl and sprinkle over the surface of each sheet.
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14
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.
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15
Trim the ends of the roll about 1/2 inch and discard.
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16
Slice the roll in 6 equal pieces, each about 1 1/2-inches wide.
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17
Place each piece, spiral-side up, in 6 of the muffin cups.
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18
Repeat with the remaining pastry sheet.
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19
Bake until the sticky buns are golden to dark brown on top and firm to the touch, 30 minutes.
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20
Remove from the oven onto a baking rack and let cool for 5 minutes.
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21
Use a small offset spatula to remove the buns from the tins, and place upside down on a serving platter.
