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 firstname.lastname@example.org, 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!
- 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
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.