HG's Nutty Caramel-Coated Sticky Buns

By Stina

Ingredients

• Filling
• 1/4 cup brown sugar (not packed)
• 1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
• 1 1/2 tsp. cinnamon
• 1/8 tsp. salt
• Buns
• 1 package refrigerated Pillsbury Crescent Recipe Creations Seamless Dough Sheet (or HG Alternative!)
• Topping
• 3 tbsp. fat-free or light caramel dip (like the kinds by Marzetti)
• 2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
• 2 tbsp. sugar-free pancake syrup
• 1 tbsp. brown sugar (not packed)
• 3 tbsp. chopped pecans

Details

Adapted from hungry-girl.com

Preparation

Step 1

Preheat oven to 350 degrees. Spray 8 cups of a 12-cup muffin pan with nonstick spray and set aside.

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. Set aside.

Lay dough on a dry surface with the short sides on the left and right and the long sides on the top and bottom. Roll or stretch out dough into a large rectangle of even thickness. Evenly spread filling onto dough, leaving a 1-inch border around all edges.

Tightly roll up dough from the bottom, forming a log. Pinch the long seam to seal. Gently turn so the seam side is down. Cut log widthwise into 8 equally sized buns. Place a bun in each of the 8 sprayed muffin cups, spiral side up. Set aside.

In a medium microwave-safe bowl, combine all topping ingredients except pecans. Microwave for 30 - 45 seconds, until butter has mostly melted. Add pecans and mix well. Evenly distribute topping among buns, about 1 tbsp. each.

Bake in the oven until golden brown, 12 - 15 minutes.

Let cool slightly. Gently remove buns from pan while still warm. Enjoy!

Serving Size: 1 bun (1/8th of recipe)
Calories: 169
Fat: 7.5g
Sodium: 323mg
Carbs: 23.5g
Fiber: 0.5g
Sugars: 10.5g
Protein: 2g

PointsPlus® value 5*