Low Sodium Sticky Buns
Indulge in the soft, gooey delight of these Low Sodium Sticky Buns, a heart-friendly twist on a classic baked treat! Perfectly tender dough is made from scratch with a touch of unsalted butter and just the right hint of sweetness, while a luscious blend of honey and butter creates a sticky, caramelized topping. A cinnamon-sugar filling swirled into each roll adds a cozy warmth, and optional chopped pecans provide a delightful crunch. With minimal prep time and a golden-brown finish, these buns are ideal for breakfast, brunch, or dessert. Enjoy the same indulgence as traditional sticky buns but with less sodium—it’s a win for flavor and wellness!
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 1 cup whole milk
- 0.25 cup granulated sugar
- 2.25 teaspoons instant yeast
- 3 cups all-purpose flour
- 6 tablespoons unsalted butter (for filling and topping)
- 0.5 cup brown sugar
- 1.5 teaspoons ground cinnamon
- 0.25 cup honey
- 0.5 cup chopped pecans (optional)
Instructions
In a small saucepan, melt 4 tablespoons of unsalted butter over low heat. Once melted, add the milk and heat until warm (about 110°F). Remove from heat.
In a large mixing bowl, combine the warm milk mixture, granulated sugar, and instant yeast. Stir and let sit for 5 minutes until the yeast is foamy.
Add 2 3/4 cups of the flour to the yeast mixture. Stir until a soft dough forms. Turn the dough onto a lightly floured surface and knead for 6-8 minutes, adding the remaining 1/4 cup flour as needed to prevent sticking.
Place the dough in a lightly greased bowl, cover with a kitchen towel, and let rise in a warm place for 1 hour or until doubled in size.
While the dough is rising, prepare the filling by mixing 2 tablespoons of unsalted butter, brown sugar, and ground cinnamon in a small bowl. Set aside.
To make the sticky topping, combine 4 tablespoons of unsalted butter and honey in a small saucepan. Heat over low heat until melted and smooth. Pour the mixture into a greased 9x13-inch baking dish. Sprinkle the optional chopped pecans over the honey mixture.
Once the dough has risen, punch it down and roll it out on a floured surface into a roughly 12x16-inch rectangle. Spread the prepared filling evenly over the dough, leaving a 1/2-inch border around the edges.
Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal and slice the log into 12 evenly sized rolls.
Place the rolls cut-side down in the prepared baking dish, spacing them evenly. Cover with a kitchen towel and let rise for another 30 minutes.
Preheat the oven to 375°F during the second rise. Bake the rolls for 25 minutes or until golden brown.
Remove the rolls from the oven and let cool for 5 minutes. Carefully invert the baking dish onto a serving platter to let the sticky topping coat the buns.
Serve warm and enjoy!
Nutrition Facts
Calories |
3754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.8 g | 247% | |
| Saturated Fat | 94.4 g | 472% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 142 mg | 6% | |
| Total Carbohydrate | 470.4 g | 171% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 183.8 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 530 mg | 41% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1243 mg | 26% | |
*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.
