1,001 Low-Fat: Sticky Buns

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* Exported from MasterCook *

 

Sticky Buns

 

Recipe By : 1,001 Low-Fat Vegetarian Recipes by Sue Spitler, page 664

Serving Size : 24 Preparation Time :0:00

Categories : Buns And Rolls

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 1/2 cups all-purpose flour -- divided

1/3 cup plus 2 tablespoons sugar -- divided

1 package active dry yeast

1 tablespoon cinnamon -- plus

1 teaspoon ground cinnamon -- divided

1 teaspoon salt

1 cup warm skim milk -- (110-115 degrees)

1/4 cup fat-free sour cream

1 egg -- beaten

Grated rind from 1 orange

Vegetable cooking spray

1/2 cup pecan pieces

***STICKY BUN TOPPING***

4 tablespoons margarine

1 1/2 cups packed light brown sugar

1/2 cup light corn syrup

1/4 cup all-purpose flour

 

24 buns (1 per serving)

 

Impossible to resist, especially when the buns are fresh from the

oven! Finger licking is permitted!

 

1. Combine 2 cups flour, 1/3 cup sugar, yeast, 1 tablespoon cinnamon, and

salt in large bowl. Stir in milk, sour cream, egg and orange rind until

smooth. Stir in enough remaining 1 1/2 cups flour to make soft dough.

 

2. Knead dough on floured surface until smooth and elastic about 5

minutes. Place dough in greased bowl and let stand, covered, in warm place

until double in size, 30 to 45 minutes. Punch dough down.

 

3. Spray three 9-inch-round cake pans with cooking spray; spoon about 1/2

cup hot Sticky Bun Topping into each and sprinkle with pecan pieces.

 

4. Combine remaining 2 tablespoons sugar and 1 teaspoon cinnamon in small

bowl. Divide dough in half. Roll half the dough on floured surface into

rectangle 12 x 7 inches; sprinkle wit half the sugar mixture. Roll dough

up, beginning with long side; cut into 12 equal slices. Repeat with

remaining dough and sugar mixture. Place 8 rolls, cut sides up, in each

pan, over the topping.

 

5. Let rolls rise, covered in warm place, until double in size, about 30

minutes. Bake at 375 degrees until golden, 15 to 20 minutes. Immediately

invert rolls onto aluminum foil.

 

Sticky Bun Topping: Melt margarine in small saucepan; stir in remaining

ingredients and cook until bubbly.

 

Variation: Cinnamon Rolls: Do not make Sticky Bun Topping. Make dough as

above, mixing in 1/2 cup raisins. Let dough rise, then roll and shape as

above, sprinkling with double the amount of sugar and cinnamon. Place

rolls, cut sides up, in sprayed muffin cups. Bake as above and invert

rolls onto wire racks. Mix 2 cups powdered sugar with enough skim milk to

make a thick glaze; drizzle over slightly warm rolls.

 

Per Serving: Calories: 200, % Calories from fat: 17, Fat (gm): 3.8,

Saturated fat (gm): 0.6, Cholesterol (mg): 9, Sodium (mg): 131, Protein

(gm): 3.1, Carbohydrate (gm): 38.9. Exchanges: Milk: 0.0, Vegetable: 0.0,

Fruit: 0.0, Bread: 2.5, Meat: 0.0, Fat: 0.5.

 

 

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* Exported from MasterCook *

 

Sticky Bun Topping

 

Recipe By : 1,001 Low-Fat Vegetarian Recipes by Sue Spitler, page 665

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons margarine

1 1/2 cups packed light brown sugar

1/2 cup light corn syrup

1/4 cup all-purpose flour

 

1. Melt margarine in small saucepan; stir in remaining ingredients and

cook until bubbly.

 

 

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