These are the best sticky buns I have ever had I really cannot believe that there is so few calories in them. I also did not use figs as I did not have any and they turned out perfect.
Fig-Walnut Sticky Buns
Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
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Amount per serving
- Calories: 211
- Calories from fat: 28%
- Fat: 6.5g
- Saturated fat: 3.2g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 1.4g
- Protein: 2.8g
- Carbohydrate: 36.7g
- Fiber: 1.7g
- Cholesterol: 13mg
- Iron: 1.6mg
- Sodium: 96mg
- Calcium: 37mg
- 2 tablespoons granulated sugar
- 1 package dry yeast (about 2 1/4 teaspoons)
- 2/3 cup warm water (100° to 110°)
- 5 tablespoons butter, melted and divided
- 7.9 ounces all-purpose flour (about 1 3/4 cups), divided
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- Cooking spray
- 3/4 cup packed brown sugar, divided
- 2 tablespoons dark corn syrup
- 2 tablespoons 1% low-fat milk
- 1/2 cup finely chopped dried Black Mission figs
- 1/4 cup finely chopped walnuts
- 1 1/2 teaspoons ground cinnamon
- 1. Dissolve granulated sugar and yeast in 2/3 cup warm water in a small bowl; let mixture stand 5 minutes. Stir in 3 tablespoons melted butter.
- 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 6.75 ounces (about 1 1/2 cups) flour, salt, and nutmeg in a large bowl, stirring with a whisk. Add yeast mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 4 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
- 3. Combine 1/2 cup brown sugar, syrup, and milk in a small saucepan; bring mixture to a boil. Remove pan from heat; stir in figs. Sprinkle walnuts evenly into a 13 x 9–inch baking pan coated with cooking spray; spoon fig mixture evenly over nuts in bottom of pan.
- 4. Combine remaining 1/4 cup brown sugar and cinnamon in a small bowl; set aside.
- 5. Preheat oven to 375°.
- 6. Punch dough down; let rest 5 minutes. Roll dough into a 12 x 10–inch rectangle on a lightly floured surface. Brush remaining 2 tablespoons butter over dough, leaving a 1-inch border. Sprinkle dough with cinnamon mixture. Roll up rectangle tightly, starting with long edge, pressing firmly to eliminate air pockets; pinch seam to seal (do not seal ends). Cut into 12 (1-inch-wide) slices. Place slices, cut side up, into pan. (Slices do not fill pan but will once dough rises.) Cover pan with a damp towel; let rise in a warm place (85°), free from drafts, 15 minutes or until doubled in size.
- 7. Bake at 375° for 15 minutes or until buns are lightly browned. Cool buns in pan on a wire rack for 5 minutes. Place a serving platter upside down on top of pan; invert buns onto platter. Serve warm.
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