Less Fat Caramel Nut Sticky Buns Recipes

WALNUT-CARAMEL STICKY BUNS

Walnut-Caramel Sticky Buns image

With filbert and walnut trees on the land of my childhood home, I learned to include nuts in a variety of recipes. No one can resist these caramel rolls with walnuts in both the filling and topping.

Provided by Taste of Home

Time 1h25m

Yield 1 dozen.

Number Of Ingredients 19

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup plus 2 tablespoons warm water (110° to 115°)
1/4 cup sugar
2 tablespoons butter, melted
4-1/2 teaspoons nonfat dry milk powder
1 teaspoon salt
3 to 3-1/4 cups all-purpose flour
CARAMEL SAUCE:
1/2 cup butter, cubed
1 cup packed brown sugar
3 tablespoons light corn syrup
2 tablespoons honey
2 tablespoons sour cream
1 cup walnut halves, toasted
FILLING:
2 tablespoons butter, melted
3/4 cup finely chopped walnuts
1/3 cup packed brown sugar
1-1/2 teaspoons ground cinnamon

Steps:

In a large bowl, dissolve yeast in warm water. Add the sugar, butter, milk powder, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a small saucepan, melt butter. Add the brown sugar, corn syrup, honey and sour cream. Cook and stir over medium heat until sugar is dissolved. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with walnut halves., Punch dough down. Turn onto a lightly floured surface; roll into a 16-in. x 12-in. rectangle. Brush with melted butter. Combine the chopped walnuts, brown sugar and cinnamon; sprinkle over dough. , Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down over caramel sauce. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Cool for 5 minutes. Invert onto a serving platter.

Nutrition Facts : Calories 460 calories, Fat 22g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 336mg sodium, Carbohydrate 62g carbohydrate (35g sugars, Fiber 2g fiber), Protein 7g protein.

STICKY BUNS

Sticky Buns image

Wake up and smell the treasured aroma of ooey-gooey caramel rolls.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h15m

Yield 9

Number Of Ingredients 9

Ingredients

1/2 cup packed brown sugar
1 package (4-serving size) butterscotch or vanilla pudding and pie filling mix (not instant)
1/4 cup butter or margarine, melted
1 tablespoon milk
1/2 teaspoon ground cinnamon
1 package regular active dry yeast
3/4 cup warm water (105°F to 115°F)
2 3/4 cups Original Bisquick™ mix
1/2 cup pecan halves, if desired

Steps:

Mix brown sugar, pudding mix (dry), butter, milk and cinnamon; set aside.
Dissolve yeast in warm water in medium bowl. Stir in Bisquick mix until soft dough forms. Place dough on surface well dusted with Bisquick mix. Knead about 20 times or until smooth. Sprinkle with additional Bisquick mix (up to 1/4 cup) if dough is too sticky.
Roll dough into 15x9-inch rectangle. Spread three-fourths of the pudding mixture over dough. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal well. Cut into 9 slices.
Spread remaining pudding mixture evenly in ungreased square pan, 9x9x2 inches. Sprinkle pecans evenly over mixture in pan. Place slices slightly apart in pan. Cover and let rise in warm place 25 to 30 minutes or until double.
Heat oven to 375°F. Bake uncovered 25 to 30 minutes or until golden brown. Immediately turn pan upside down onto heatproof serving plate. Let pan remain 1 minute.

Nutrition Facts : Calories 275, Carbohydrate 44 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 620 mg

CARAMEL-PECAN STICKY BUNS

Caramel-Pecan Sticky Buns image

My mother used to make delicious cinnamon rolls when I was a child. Later, she taught my sister and me to make them. I've since added the caramel and pecans. These scrumptious sticky buns are a huge hit wherever I take them. -Judy Powell, Star, Idaho

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h

Yield 1 dozen.

Number Of Ingredients 14

Ingredients

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
3/4 cup warm 2% milk (110° to 115°)
1/4 cup sugar
3 tablespoons canola oil
2 teaspoons salt
3-3/4 to 4-1/4 cups all-purpose flour
FILLING:
1/4 cup butter, softened
1/4 cup sugar
3 teaspoons ground cinnamon
3/4 cup packed brown sugar
1/2 cup heavy whipping cream
1 cup coarsely chopped pecans

Steps:

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, salt and 1-1/4 cups flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Roll into an 18x12-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Combine brown sugar and cream; pour into a greased 13x9-in. baking pan. Sprinkle with pecans. Place rolls cut side down over pecans. Cover and let rise until doubled, about 1 hour., Bake at 350° for 30-35 minutes or until well browned. Cool for 1 minute before inverting onto a serving platter.

Nutrition Facts : Calories 405 calories, Fat 19g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 450mg sodium, Carbohydrate 55g carbohydrate (23g sugars, Fiber 2g fiber), Protein 6g protein.