Quick Caramel Pecan Sticky Buns

Have you ever made homemade cinnamon rolls?  I have, and you know what?  They are kind of a pain in the butt.  I'm just speaking the truth here.

These sticky buns, on the other hand, took me all of 10 minutes to prepare and pop in the oven.  Great if you want to make a quick, yummy breakfast for your family.  

And, they are reduced fat-which is a bonus, especially considering many people make a resolution to eat healthier in the new year.  Well, they are not "healthy" per se, but they are a healthier alternative to regular sticky buns ;)

Caramel Pecan Sticky Buns

recipe adapted from Hungry Girl

Filling

1/4 cup brown sugar (not packed)

1 tbsp. light butter spread

1 1/2 tsp. cinnamon

1/8 tsp. salt

Buns

1 package refrigerated Pillsbury Reduced Fat Crescent Rolls

Topping

3 tbsp. sugar free caramel sundae syrup

2 tbsp. light butter spread

2 tbsp. sugar-free pancake syrup

1 tbsp. brown sugar (not packed)

3 tbsp. chopped pecans

Directions:

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

First, combine all filling ingredients until blended.

Lay dough on parchment paper and make it into a rectangle, pressing seams together. 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. Cut log widthwise into 8 equally sized buns. Place a bun in each of the 8 sprayed muffin cups.

Combine topping ingredients and spoon some on each roll in the pan.

Bake in the oven until golden brown, 12 - 15 minutes.  Makes 8 buns.

If you have kids, this would be something fun to make with them.  Plus, they taste great, too.  You can always sub the pecans with something else, like raisins or chocolate chips (or just omit that element of the topping).