Pecan Sticky Buns
85 mins (prep 25, cooking 60)
11 ingredients
8 servings
This recipe was in the December 2008 issue of Good Housekeeping magazine, and I just had to try it out... I made some changes, but I'm posting the recipe as it appeared in the magazine. I used brownulated light brown sugar instead of the dark brown sugar; margarine instead of butter; peanuts instead of pecans, and probably less than 3/4 cup, though I didn't measure; and soy milk plus vinegar in place of the buttermilk. Personally, I found the dough VERY sticky and difficult to work with, and if I hadn't kneaded it on a piece of foil paper, I would never have been able to roll it up at all. I'd suggest either adding some flour or cutting back a bit on the liquid. I only got seven buns, but that could have something to do with the difficulty I was having with the dough.

Categories:  egg-free , rolls~biscuits , kosher , free-of... , breads , <-4-hours , vegetarian , brunch , time-to-make , dessert ,
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Serving Size (134.57 g)
Servings 8
Amount per Serving
Calories 494.23 Calories from Fat 280.35
% Daily Value *
Total Fat 31.15g 383.43%
Saturated Fat 10.71g 428.52%
Trans Fat 0.55g %
Cholesterol 39.98mg 106.62%
Sodium 911.74mg 303.91%
Total Carbohydrate 48.81g 130.17%
Dietary Fiber 3.56 g 113.84%
Sugars 13.3 g %
Protein 7.87g 125.98%
Vitamin A 493.69IU% Vitamin C 0.28mg%
Calcium 126.12mg% Iron 2.73mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
packed dark brown sugar, packed dark brown sugar