Weight Watchers Classic Sticky Buns
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 envelope active dry yeast2 tbsp lukewarm water1/2 cup lukewarm fat-free milk1 large egg2 tsp unsalted butter, melted2 1/4 cups all-purpose flour3 tbsp granulated sugar1 1/2 tsp cinnamon1/2 tsp salt1/2 cup dark raisins2 tsp fat-free milk1/4 cup confectioners' sugar1/2 tsp vanilla extract1/2 tsp warm wate
In a small bowl sprinkle the yeast over the water. Let stand until foamy, about 10 minutes.
In a small bowl, combine the lukewarm milk, egg and butter. In a food processor, combine the flour, granulated sugar, cinnamon, and salt. With the machine running, scrape the yeast mixture and milk mixture through the feed tube until the dough forms a ball.
Knead the dough by pulsing until smooth and no longer sticky, about 30 times.
Spray a large bowl with nonstick spray; place the dough in the bowl. Cover loosely with plastic wrap or a damp towel and let the dough rise in a warm, draft free place until it doubles in volume, 30-45 minutes
Spray an 8" cake pan with non-stick spray. Punch down the dough; lightly sprinkle a work surface with flour.
Turn out the dough; knead in the raisins and divide dough into 8 pieces. Roll each piece of dough into an 8" rope, then coil the ropes into buns. Place the buns in the pan; cover loosely with plastic wrap or a damp towel and let them rise until doubled in volume, 35-40 minutes.
Preheat the oven to 375ºF. Brush the tops of the buns with the milk. Bake in the center oven rack until lightly browned, 20-25 minutes.
Meanwhile, in a small bowl, combine the confectioners' sugar, vanilla, and warm water. Spread over the buns as soon as you remove them from the oven. Serve warm.
Serving Size: makes 8 buns
Number of Servings: 8
Recipe submitted by SparkPeople user TWOBAREFEET.
In a small bowl, combine the lukewarm milk, egg and butter. In a food processor, combine the flour, granulated sugar, cinnamon, and salt. With the machine running, scrape the yeast mixture and milk mixture through the feed tube until the dough forms a ball.
Knead the dough by pulsing until smooth and no longer sticky, about 30 times.
Spray a large bowl with nonstick spray; place the dough in the bowl. Cover loosely with plastic wrap or a damp towel and let the dough rise in a warm, draft free place until it doubles in volume, 30-45 minutes
Spray an 8" cake pan with non-stick spray. Punch down the dough; lightly sprinkle a work surface with flour.
Turn out the dough; knead in the raisins and divide dough into 8 pieces. Roll each piece of dough into an 8" rope, then coil the ropes into buns. Place the buns in the pan; cover loosely with plastic wrap or a damp towel and let them rise until doubled in volume, 35-40 minutes.
Preheat the oven to 375ºF. Brush the tops of the buns with the milk. Bake in the center oven rack until lightly browned, 20-25 minutes.
Meanwhile, in a small bowl, combine the confectioners' sugar, vanilla, and warm water. Spread over the buns as soon as you remove them from the oven. Serve warm.
Serving Size: makes 8 buns
Number of Servings: 8
Recipe submitted by SparkPeople user TWOBAREFEET.
Nutritional Info Amount Per Serving
- Calories: 218.3
- Total Fat: 3.6 g
- Cholesterol: 31.0 mg
- Sodium: 164.5 mg
- Total Carbs: 41.6 g
- Dietary Fiber: 1.6 g
- Protein: 5.6 g
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