Low Fat Sticky Buns
Indulge in the guilt-free sweetness of Low Fat Sticky Buns, a wholesome twist on the classic indulgence that's perfect for health-conscious bakers. Made with a blend of whole wheat and all-purpose flour, these buns are naturally sweetened with honey and unsweetened applesauce, reducing the need for excess butter and sugar. Tender and fluffy, the dough is carefully rolled with a cinnamon-sugar filling and optionally studded with chopped pecans for a hint of crunch. A light sticky topping of honey and brown sugar ensures that every bite is decadently gooey without the extra calories. Easy to prepare, these sticky buns only take 25 minutes of prep time and are baked to golden perfection. Perfect for family brunches or an afternoon treat, these Low Fat Sticky Buns are a satisfying way to enjoy a comforting classic while prioritizing balanced eating.
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Recipe Information
Ingredients
- 2.5 cups Whole wheat flour
- 0.5 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 0.75 cups Skim milk
- 0.25 cups Unsweetened applesauce
- 2 large Egg whites
- 2 tablespoons Honey
- 0.5 teaspoons Salt
- 0.5 cups Brown sugar (for filling)
- 1 teaspoons Ground cinnamon
- as needed Vegetable oil spray
- 0.25 cups Chopped pecans (optional, for filling)
- 0.25 cups Brown sugar (for topping)
- 2 tablespoons Honey (for topping)
- 2 tablespoons Water
Instructions
In a small saucepan, warm the skim milk until it reaches about 110°F (lukewarm). Remove from heat, stir in the honey, and sprinkle the yeast on top. Let sit for 5-10 minutes until the mixture becomes frothy.
In a large mixing bowl, combine whole wheat flour, all-purpose flour, and salt. In a separate bowl, mix together the applesauce and egg whites.
Pour the wet ingredients, including the yeast mixture, into the dry ingredients and mix until a soft dough forms.
Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. If the dough is sticky, add a little more flour, 1 tablespoon at a time.
Place the dough in a bowl coated lightly with vegetable oil spray. Cover with a clean kitchen towel and let rise in a warm place for about 1 hour or until doubled in size.
While the dough rises, prepare the sticky topping by combining 1/4 cup of brown sugar, 2 tablespoons of honey, and 2 tablespoons of water in a small saucepan. Stir until smooth and pour the mixture evenly into the bottom of a greased 9x13-inch baking dish.
Prepare the filling by mixing 1/2 cup of brown sugar and 1 teaspoon of cinnamon in a small bowl. Set aside.
Once the dough has risen, punch it down and transfer it to a lightly floured surface. Roll it out into a rectangle approximately 12x16 inches.
Sprinkle the cinnamon-sugar filling evenly over the dough, leaving a 1/2-inch border on the edges. If using pecans, sprinkle them over the sugar mixture.
Starting from one long side, tightly roll up the dough into a cylinder. Pinch the seam to seal. Slice the roll into 12 equal pieces using a sharp knife or dental floss.
Place the rolls cut-side down into the prepared baking dish with the sticky topping. Cover the dish with a kitchen towel and let the rolls rise for another 30 minutes until puffy.
Preheat the oven to 350°F (175°C). Bake the sticky buns for 20-25 minutes or until golden brown and cooked through.
Remove the buns from the oven and let them rest for 5 minutes. Carefully invert the baking dish onto a serving tray so the sticky topping is on top. Let cool slightly before serving. Enjoy!
Nutrition Facts
Calories |
2511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 1426 mg | 62% | |
| Total Carbohydrate | 534.2 g | 194% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 260.9 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 549 mg | 42% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2216 mg | 47% | |
*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.
