HG Nutty Caramel-Coated Sticky Buns

I found this recipe in one of Hungry Girl's newsletters and just HAD to try it. I am SOOooooo glad I did. IT IS AMAZING! I pinned it on Pinterest, so here is the link. The original recipe says to split the dough into 8 muffin tins, but I split it up into 12, making slightly smaller portions, and each bun about 3-3.5 points each.

HG Nutty Caramel-Coated Sticky Buns

Ingredients:

Filling:

*1/4 cup brown sugar (not packed)

* 1 Tbsp. Light Whipped Butter

* 1 1/2 tsp. Cinnamon

* 1/8 tsp. Salt

Buns:

* 1 pkg. Reduced Fat Crescent Rolls or Seamless Creations

Topping:

* 3 Tbsp. fat free or light caramel dip

* 2 Tbsp. Light Whipped Butter
* 2 Tbsp. Sugar-Free pancake syrup

* 1 Tbsp. brown sugar (not packed)

* 3 Tbsp. chopped pecans

Directions:

1. Preheat oven to 350 and spray a 12-tin muffin pan with nonstick spray. Set aside.

2. To make filling, combine 1/4c. brown sugar with 1T. butter in microwave safe bowl. Microwave 10 seconds (or until butter is mostly melted). Mix in 1 1/2t. cinnamon and 1/8t. salt. Set aside.

3. Lay dough on dry service and create a rectangle that is even all the way around and through. Evenly spread filling on dough, leaving about an inch around the edge. 

4. Tightly roll up from bottom and seal edge. 

5. Cut into 12 equal pieces and place spiral-side up in muffin tin. Set aside.

6. In a microwave safe bowl add all topping ingredients EXCEPT pecans. Microwave about 30 seconds until butter almost all the way melted. Mix well, then add pecans. 

7. Even distribute topping over each bun.

7. Bake in oven until golden brown, about 12-15 minutes.

8. Let cool slightly, remove buns from pan and serve warm. MMMMMM!!!

Breakdown (per bun):

169 cal

7.5g fat

323mg sodium

23.5 carbs

.5g fiber

10.5g sugar

2g protein

5WWPP