Less Fat Caramel Nut Sticky Buns
Indulge in the gooey decadence of these "Less Fat Caramel Nut Sticky Buns," a healthier twist on the classic breakfast treat! Made with a blend of all-purpose and whole wheat flours, these buns are light yet satisfying. The naturally sweet caramel-nut topping is crafted with brown sugar, honey, and a touch of low-fat cream cheese for a luscious, velvety finish, while chopped pecans add the perfect crunch. With skim milk and minimal butter in the dough, these sticky buns let you enjoy rich, cinnamon-infused flavor without the guilt. Perfect for a cozy weekend brunch or holiday gathering, this recipe yields 12 portions and is ready in under an hour of active prep time. Serve them warm for maximum enjoyment as the irresistible caramel sauce melts into every bite!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Whole wheat flour
- 1 packet Active dry yeast
- 1 cup Warm water (110°F/45°C)
- 0.5 cup Skim milk
- 0.25 cup Granulated sugar
- 0.5 teaspoon Salt
- 3 tablespoons Unsalted butter, melted
- 0.5 cup Brown sugar, packed
- 2 tablespoons Honey
- 2 tablespoons Low-fat cream cheese, softened
- 0.5 cup Pecans, chopped
- 1 teaspoon Ground cinnamon
- 1 as needed Cooking spray
Instructions
In a large mixing bowl, combine the warm water and yeast. Let it sit for 5 minutes until foamy.
Add skim milk, granulated sugar, salt, melted butter, and 2 cups of all-purpose flour to the yeast mixture. Stir until smooth.
Gradually add the remaining all-purpose flour and whole wheat flour, kneading the dough until it becomes smooth and elastic, about 8-10 minutes. Lightly oil a bowl, place the dough in it, cover, and let it rise for 1 hour or until doubled in size.
While the dough rises, make the caramel-nut topping by combining the brown sugar, honey, and cream cheese in a small saucepan over medium heat. Stir until smooth and slightly thickened, about 2-3 minutes. Remove from heat and pour the mixture into a greased 9x13-inch baking dish. Sprinkle the chopped pecans evenly over the caramel sauce.
Turn the risen dough onto a floured surface and roll it into a 12x16-inch rectangle. Spray lightly with cooking spray and sprinkle evenly with the cinnamon.
Roll the dough tightly from the long edge to form a log. Cut the log into 12 even slices using a sharp knife or dental floss for clean cuts.
Arrange the slices cut-side down in the prepared baking dish with the caramel-nut layer. Cover and let the rolls rise for another 30 minutes.
Preheat oven to 350°F (175°C). Bake for 25 minutes until golden brown and cooked through.
Allow the buns to cool for 5 minutes, then invert the baking dish onto a serving platter to let the caramel sauce drizzle over the buns. Serve warm and enjoy!
Nutrition Facts
Calories |
3255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1479 mg | 64% | |
| Total Carbohydrate | 565.3 g | 206% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 192.0 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 463 mg | 36% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 1674 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
