Raspberry Cacao Nib Sugar Buns

Preheat oven to 400°F.

Brown the butter. Using a pastry brush, brush the wells of a muffin tin with about 1 tablespoon of browned butter. Generously sprinkle the wells with granulated sugar, so they are fully coated. Set remaining brown butter aside to cool.

In a standing mixer, beat cream cheese until smooth. Add almond paste, powdered sugar, vanilla, and salt, and beat until smooth. Add raspberries and mix on low until incorporated.

Lightly flour your work surface, and roll the puff pastry into an 8 x 20 inch rectangle. Brush the pastry with the remaining brown butter.

Spread the raspberry filling over the surface, leaving a one-inch border. Sprinkle the raspberry mixture evenly with cacao nibs.

Starting with the long side, roll the pastry into a tight log. Pinch seams together and place the seam side down.

With a serrated knife or sharp scissors, cut the roll into 12 equal pieces. Place the pieces into the prepared muffin tin.

Bake buns until golden brown and firm to the touch, about 20-25 minutes.

Allow to cool for 2 minutes, then flip the buns onto a wire rack.

When the buns are cool enough to handle, roll them in more granulated sugar, shaking off any excess.