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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 24 - Change
Nutritional Facts
Servings Per Recipe: 24
Amount Per Serving
Calories 155
% Daily Value**
Total Fat 4g
6%
Saturated Fat 1g
1%
Unsaturated Fat 2g
Cholesterol 13mg
4%
Sodium 110mg
5%
Total Carbohydrate 26g
9%
Dietary Fiber 1g
4%
Sugars 11g
Protein 4g
Vitamin A  1%Vitamin C  0%
Calcium  3%Iron  3%
Potassium  2%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Sticky Buns

Date Added: June 11, 2009

Ingredients:

1 Egg yolk Lg, Beaten
2 Packages Yeast cake
3 1/4 Cups Flour sifted, all-purpose
1/4 Teaspoon Butter Or Vegetable, 3 Tbl
1 Cup Brown Sugar divided
2 Tablespoons Corn Syrup light or dark
1 Teaspoon Salt to taste ;
1 1/4 Cups Milk cold
1/4 Cup Sugar brown, packed
1 1/2 Teaspoons Cinnamon stick
1 Cup Walnut (chopped)
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Directions:

1. Heat milk and butter to 120 to 130 degrees.

2. Mix together 2 cups flour, sugar, salt, yeast and egg.

3. Add liquid and beat medium four minutes. Stir in rest of flour.

4. Cover and rise until double (30 to 45 minutes).

5. Generously grease 24 muffin cups. Chop nuts.

6. Heat all topping ingredients on low until ingredients are melted and combined.

7. Divide topping between muffin cups. Stir down batter.

8. Drop into muffin cups. Cover and rise until double (20 to 30 minutes).

9. Preheat oven to 375 degrees. Place tins on cookie sheet and bake 12 to 15 minutes until golden brown.

10. Cool three minutes then invert on waxed paper.

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Dietary Notes:
This recipe is very low-sodium with 110.08mg per serving, low-saturated fat with 0.58g per serving and low-cholesterol with 12.5mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Tree Nuts, Yeast, Butter, Gluten, Corn, Walnuts, Natural Sweeteners allergies.
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