Nutty Caramel-Coated Sticky Buns
Nutty Caramel-Coated Sticky Buns
Click for WW Points® value*
Prep: 20 minutes
Cook: 15 minutes
Click for WW Points® value*
Ingredients
Filling
1/4 cup brown sugar (not packed)
1 tbsp. light whipped butter or light buttery spread
1 1/2 tsp. cinnamon
1/8 tsp. salt
Buns
1 package refrigerated Pillsbury Crescent Recipe Creations Seamless Dough Sheet
Topping
3 tbsp. fat-free or light caramel dip
2 tbsp. light whipped butter or light buttery spread
2 tbsp. sugar-free pancake syrup
1 tbsp. brown sugar (not packed)
3 tbsp. chopped pecans
Directions
Preheat oven to 350 degrees. Spray 8 cups of a 12-cup muffin pan with nonstick spray.
To make filling, combine brown sugar with butter in a small microwave-safe bowl. Microwave for 10 seconds, or until butter has mostly melted. Mix in cinnamon and salt.
Unroll dough on a dry surface with the long sides on the left and right. Roll or stretch into a large rectangle of even thickness. Evenly spread filling onto dough, leaving a 1-inch border. Tightly roll up dough into a log. Pinch the long seam to seal.
Turn log so the seam side is down. Cut widthwise into 8 equally sized buns. Place a bun in each of the 8 sprayed muffin cups, spiral side up.
In a medium microwave-safe bowl, combine all topping ingredients except pecans. Microwave for 30 to 45 seconds, until butter has mostly melted. Add pecans and mix well. Evenly distribute topping among buns, about 1 tbsp. each.
Bake until golden brown, 12 to 15 minutes.
Gently remove buns from pan while still warm. Enjoy!
MAKES 8 SERVINGS
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Publish Date: 2012-10-16