Ooey gooey sticky buns made with yogurt The PERFECT sweet edition to Breakfast!
RECIPE:
2 cups flour
1.5 - 2 cups nonfat Greek yogurt
For the filling
1/2 cup light butter softened
1/4 cup granulated sugar sub (I use Allulose) to order: https://www.amazon.com/dp/B08X1DMFBX?linkCode=ssc&tag=onamzjennswwj-20&creativeASIN=B08X17196C&asc_item-id=amzn1.ideas.2TLT3XOMRNPR5&ref_=aip_sf_list_spv_ofs_mixed_d_asin&th=1
3/4 cup dark brown sugar sub
2 1/2 teaspoons cinnamon
For the topping
2 cups pecans coarsely chopped
1/2 cup butter- light
3/4 cup dark brown sugar sub
3/4 cup whole milk
1/4 cup honey
1/4 teaspoon salt
Mix flour and yogurt together until a dough is formed.
For the filling
Place the butter, brown sugar, granulated sugar and cinnamon in a medium bowl. Stir until well combined.
Place the dough on a lightly floured surface. Roll the dough into a 18"x12" rectangle. Spread the filling mixture evenly all over the dough.
Starting with the long end of the dough, roll it up tightly, jelly roll style. Pinch the seams to seal the end of the roll.
Cut the roll into 12 equal slices.
For the topping
Melt the butter in a small pan over medium heat. Add the brown sugar, heavy cream, honey and salt, then bring to a boil. Reduce the heat to low, and simmer for 2-3 minutes until glaze is smooth and shiny.
Pour 2/3 of the topping mixture into the bottom of a 9"x13" pan that's been coated in cooking spray. Reserve the rest of the topping for later use.
Sprinkle the pecans over the sugar mixture, then place the rolls on top.
Cover and let the rolls rise until they've doubled, this should take about one hour.
Preheat the oven to 350 degrees F. Bake the rolls for 30-35 minutes until golden brown.
Let the rolls sit for 5 minutes, then invert the pan onto a serving tray. Warm the reserved topping and drizzle it over the top, then serve
12 Rolls:
8 points
276 calories
15g fat
28g carbs
8g protein
Original Recipe: https://www.dinneratthezoo.com/sticky-buns-recipe/
YouTube Video: https://youtu.be/bQX67Ug5Sec
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