Sticky Buns are a favorite weekend breakfast item but are loaded with calories. Today's recipe is less than 300 calories and is a make-over recipe from COOKING LIGHT. They substituted a low-fat roll mix to make these indulgent and easy sticky buns.
MAPLE PECAN STICKY BUNS
1 (16oz.) package hot roll mix
3 tbsp. butter, melted
1/2 c. firmly packed dark brown sugar
1 tsp. ground cinnamon
Maple Glaze
1/2 c. chopped toasted pecans
Lightly grease 2(8inch) round or square cake pans or skillets. Spoon Sticky Bun Syrup into pans.
Prepare hot roll dough as directed on back of package; let dough stand 5 minutes.
Roll dough into 18x10 inch rectangle. Spread with melted butter. Stir together brown sugar cinnamon; sprinkle over butter.
Roll dough up tightly starting, starting at 1 long end; cut into 16 slices using a serrated knife. Place 1 slice in center of each prepared pan. Place 7 slices around center roll in each pan.
Cover pans loosely with plastic wrap; let rise in a warm place (85degrees), free from drafts, 30-45 minutes or doubled in bulk.
Preheat oven 350. Uncover rolls, and bake 15-20 minutes or until golden brown and done. Cool in pans on a wire rack 5 minutes. Prepare Maple Glaze, and brush over rolls. Top with toasted pecans.
STICKY BUN SYRUP
Whisk together 2/3 c. powdered sugar, 1/4 c. melted butter, 2 tbsp. maple syrup, and 1 egg white until smooth.
MAPLE GLAZE
Melt 3 tbsp. butter in a small, heavy saucepan over medium heat. Whisk in 1/4 c. firmly packed dark brown sugar, 2 tbsp. maple syrup, and a pinch of salt until blended. Whisk in 3 tbsp. milk; bring mixture to a boil, whisking constantly, 3-4 minutes or until or until glaze is golden brown and glossy. Use immediately.
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