We want to see your version of our Maple Pecan Sticky Buns! Send us your fresh-out-the-oven photos, and we’ll pick our favorites to be featured here on The Daily South.

January is all about lightening up and eating right – but that doesn’t mean you have to sacrifice delicious Southern classics like sticky buns. The secret to enjoying these morning glories without skimping on size? A low-fat roll mix that creates extra-indulgent (and easy) buns. It’s pure decadence for less than 300 calories!

So go ahead, cook these guilt-free breakfast treats and share your photos with us at dailysouth@gmail.com, or on Instagram with hashtag #cooktheSLcover. We’ll post our favorites in the next couple of weeks, and the best one will get a Southern Living cookbook!

Happy Baking!

Maple-Pecan Sticky Buns

• Sticky Bun Syrup
• 1 (16-oz.) package hot roll mix
• 3 tablespoons butter, melted
• 1/2 cup firmly packed dark brown sugar
• 1 teaspoon ground cinnamon
• Maple Glaze
• 1/2 cup chopped toasted pecans

Preparation

1. Lightly grease 2 (8-inch) round or square cake pans or skillets. Spoon Sticky Bun Syrup into pans.

2. Prepare hot roll dough as directed on back of package; let dough stand 5 minutes.

3. Roll dough into an 18- x 10-inch rectangle. Spread with melted butter. Stir together brown sugar and cinnamon; sprinkle over butter.

4. Roll dough up tightly, starting at 1 long end; cut into 16 slices using a serrated knife. Place 1 slice in center of each prepared pan. Place 7 slices around center roll in each pan.

5. Cover pans loosely with plastic wrap; let rise in a warm place (85°), free from drafts, 30 to 45 minutes or until doubled in bulk.

6. Preheat oven to 350°. Uncover rolls, and bake 15 to 20 minutes or until golden brown and done. Cool in pans on a wire rack 5 minutes. Prepare Maple Glaze, and brush over rolls. Top with toasted pecans.