Sticky buns for a sunday morning

10 Servings

Ingredients

Quantity Ingredient
5 tablespoons Brown Sugar, Packed
2 tablespoons Dark Corn Syrup
1 tablespoon Water
2 tablespoons Pecans -- toasted, chopped
1 cup Flour -- unbleached
⅔ cup Whole-Wheat Flour
1½ teaspoon Baking Powder
1 teaspoon Ground Cinnamon
2 tablespoons Margarine -- chill, cut
Into
small Pieces
⅓ cup Raisins
⅔ cup Nonfat Milk -- **NOTE

Directions

Just the aroma of these buns baking in the oven is enough to drive your taste buds wild, but the massive fat reduction from the original should let you enjoy them with guilt-free calm. So go ahead - savor a warm bun.

*NOTE: Original recipe called for skim milk.

Preheat the oven to 425 deg F. Coat an 8" round baking pan with nonstick spray.

In a small saucepan over low heat, stir 4 T of the brown sugar, the corn syrup and water until the brown sugar dissolves and the mixture is warm.

Pour the mixture into the prepared pan and sprinkle with the pecans.

In a medium bowl, combine the flours, baking powder and ½ t of the cinnamon. With a pastry blender, cut in the margarine until the mixture resembles coarse meal. Add the raisins and milk, and stir just until moistened.

Turn out the dough onto a lightly floured surface and knead it 10 times.

Roll the dough into an 8 x 10" rectangle. Sprinkle the rectangle with the remaining 1 T of brown sugar and the remaining ½ t of brown sugar and the remaining cinnamon. Starting from a long side of the rectangle, roll up the dough into a cylinder. Cut the cylinder into 1" slices. Place the slices, cut side down, into the prepared pan.

Bake until the buns are golden brown, 12 - 15 min. Place cut side up onto a serving plate. Serve warm. Makes 10 buns.

Variation: Substitute reduced-cal pancake syrup for the dark corn syrup and omit the water.

These are really good!

Reggie's Notes: 1. I omitted the pecans 2. Next time I will make a little more of the syrup and use the extra to pour over the bottoms of sticky buns when I put them into the round baking dish. I hope this will get some of the syrup into the roll. I don't want to put the syrup in and then roll it up - don't think that the roll will stay together. 3. Ended up cooking them a bit longer then recommended as they were not done at the specified time.

4. Are much better hot then cold.

Entered into MasterCook II and taste tested for you by Reggie Dwork reggie@...

Recipe By : Quick & Healthy Cooking, Aug 1995, pg 13 File

Related recipes