I mentioned in my last post that I was in the mood for some bread baking. I’d spied this recipe for low-cal Maple-Pecan Sticky Buns in this month’s issue of Southern Living. Feeling a bit adventurous I tackled this recipe before church on Sunday morning.I’ve never made sticky buns before but decided to give it a shot. I chugged a couple of cups of hot, steamy coffee, pushed up the sleeves on my robe and began the process. To my surprise making sticky buns is simple if a bit time-consuming.
There are a few things about this recipe I want to call to your attention. It makes two pans one for eating and one for sharing, if you will. I thought I would be sharing the second pan until we ate the first bun hot out of the oven. I quickly changed my mind! Using a “hot roll” mix cuts down on ingredients needed and you only have to let the rolls rise one time. The biggest plus besides the taste of these little buns is that they are under 300 calories. A delicious indulgence without any guilt.
I’m hooked on these sweet, sticky little guys. The buns are tender, buttery and full of cinnamon and maple flavor. There are just enough toasted, crunchy pecans sprinkled on top to deliver a nutty taste too.
I hope you’ll try these little goodies. They will not disappoint and with a low-calorie count they won’t sabotage your new years resolution of loosing a few pounds!
- Sticky Bun Syrup
- 1 (16-oz.) package hot roll mix
- 3 tablespoons butter, melted
- 1/2 cup firmly packed dark brown sugar
- 1 teaspoon ground cinnamon
- Maple Glaze
- 1/2 cup chopped toasted pecans
- Lightly grease 2 (8-inch) 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 an 18- x 10-inch rectangle. Spread with melted butter. Stir together brown sugar and cinnamon; sprinkle over butter.
- Roll dough up tightly, 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 (85°), free from drafts, 30 to 45 minutes or until doubled in bulk.
- Preheat oven to 350°. Uncover rolls, and bake 15 to 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
2/3 cup powdered sugar
1/4 cup butter, melted
2 tablespoons maple syrup
1 egg white
- Whisk together powdered sugar, melted butter, maple syrup, and egg white until smooth.
- 3 tablespoons butter
- 1/4 cup firmly packed dark brown sugar
- 2 tablespoons maple syrup
- Pinch of salt
- 3 tablespoons milk
- Melt butter in a small, heavy saucepan over medium heat. Whisk in brown sugar, maple syrup, and a pinch of salt until blended. Whisk in milk; bring mixture to a boil, whisking constantly. Reduce heat to medium-low; simmer, whisking constantly, 3 to 4 minutes or until glaze is golden brown and glossy. Use immediately.