Friday, March 23, 2012

Cinnamon Rolls

Historic El Chorro is famous for it's Sticky Buns - delicious and finger-licking good. The recipe is on page 78 in Tastes & Treasures cookbook. They are worth going to the Lodge to enjoy but also check out the newly renovated buildings. It now has plenty of outdoor seating. Perfect patios with big blue umbrellas for the Arizona sun and cozy fireplaces for the evening chill. You can purchase a copy of the cookbook from your waiter.

The calories in these famous Sticky Buns might scare you away. So here's a scaled down version for those of us working off those extra pounds we gained over the Holidays.

1/4 cup brown sugar (not packed)
1 tbsp. light whipped butter or light buttery spread
1 1/2 tsp. cinnamon
1/8 tsp. salt

1 package refrigerated Pillsbury Crescent Recipe Creations Seamless Dough Sheet

3 tbsp. fat-free or light caramel dip

2 tbsp. light whipped butter or light buttery spread

2 tbsp. sugar-free pancake syrup
1 tbsp. brown sugar (not packed)
3 tbsp. chopped pecans

Preheat oven to 350 degrees. Spray 8 cups of a 12-cup muffin pan with nonstick spray and set aside.

To make filling, combine brown sugar with butter in a small microwave-safe bowl. Microwave for 10 seconds, or until butter has mostly melted. Mix in cinnamon and salt. Set aside.

Lay dough on a dry surface with the short sides on the left and right and the long sides on the top and bottom. Roll or stretch out dough into a large rectangle of even thickness. Evenly spread filling onto dough, leaving a 1-inch border around all edges.

Tightly roll up dough from the bottom, forming a log. Pinch the long seam to seal. Gently turn so the seam side is down. Cut log widthwise into 8 equally sized buns. Place a bun in each of the 8 sprayed muffin cups, spiral side up. Set aside.

In a medium microwave-safe bowl, combine all topping ingredients except pecans. Microwave for 30 - 45 seconds, until butter has mostly melted. Add pecans and mix well. Evenly distribute topping among buns, about 1 tbsp. each.

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

Let cool slightly. Gently remove buns from pan while still warm. Enjoy!


Thanks to Hungry Girl for the lower calories/fat recipe.