Toffee Pecan Sticky Buns

Weight Watchers Points Breakdown

2PP for 1 or 3PP for 2
So these turned out delicious.

Fairly easy to make

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Toffee Pecan Sticky Buns

Directions

Use a dish that will fit 14(crowded)
In a stand mixer with a dough hook add:
1 3/4 cups of Whole Wheat Flour (spoon into measurer and level off)
1 large egg
1/2 cup of warm water
1 tsp of instant rapid rise bread machine yeast
1 tbsp of white granulated sweetener
1/4 tsp of Salt
Mix until ball dough forms then continue mixing on speed 1 for 5 minutes. You should have a tacky dough, place in greased glass bowl cover with cloth to rise for an hour preferable somewhere warm.

Turn risen dough out onto a flat surface and roll to 12×6 rectangle, using a 2 1/2″ biscuit cutter, cut 9 circles then reroll and cut 5 more. Don't twist the cutter, straight down and straight up.

Preheat oven 375 degrees

Sticky Pecan topping:
3 Tbsp of Lite butter spread, I use ICBINB 30% oil, melted
1/4 cup of Brown Sugar replacement , unpacked
25 grams of chopped pecans
1 tbsp of Skinny Toffee Syrup (add to melted butter)

Grease baking dish add melted butter/syrup sprinkle brown sugar over top then the pecans. Place buns on top. Let rest for 20 minutes.

Bake 25 minutes, flip out onto chosen plate immediately, enjoy!!!!!

Follow for YOUR 💛PP https://cmx.weightwatchers.com/details/MEMBERRECIPE:628d053a185bb400b8c46cc7

Toffee Pecan Sticky Buns

Servings 14

Ingredients

1 3/4 cups of Whole Wheat Flour spoon into measurer and level off
1 large egg
1/2 cup of warm water
1 tsp of instant rapid rise bread machine yeast
1 tbsp of white granulated sweetener
1/4 tsp of Salt
Mix until ball dough forms then continue mixing on speed 1 for 5 minutes. You should have a tacky dough place in greased glass bowl cover with cloth to rise for an hour preferable somewhere warm.
Turn risen dough out onto a flat surface and roll to 12x6 rectangle using a 2 1/2" biscuit cutter, cut 9 circles then reroll and cut 5 more. Don't twist the cutter, straight down and straight up.
3 Tbsp of Lite butter spread I use ICBINB 30% oil, melted
1/4 cup of Brown Sugar replacement unpacked
25 grams of chopped pecans
1 tbsp of Skinny Toffee Syrup add to melted butter

Instructions

Directions
Use a dish that will fit 14(crowded)
In a stand mixer with a dough hook add:
1 3/4 cups of Whole Wheat Flour (spoon into measurer and level off)
1 large egg
1/2 cup of warm water
1 tsp of instant rapid rise bread machine yeast
1 tbsp of white granulated sweetener
1/4 tsp of Salt
Mix until ball dough forms then continue mixing on speed 1 for 5 minutes. You should have a tacky dough, place in greased glass bowl cover with cloth to rise for an hour preferable somewhere warm.
Turn risen dough out onto a flat surface and roll to 12x6 rectangle, using a 2 1/2" biscuit cutter, cut 9 circles then reroll and cut 5 more. Don't twist the cutter, straight down and straight up.
Preheat oven 375 degrees
Sticky Pecan topping:
3 Tbsp of Lite butter spread, I use ICBINB 30% oil, melted
1/4 cup of Brown Sugar replacement , unpacked
25 grams of chopped pecans
1 tbsp of Skinny Toffee Syrup (add to melted butter)
Grease baking dish add melted butter/syrup sprinkle brown sugar over top then the pecans. Place buns on top. Let rest for 20 minutes.
Bake 25 minutes, flip out onto chosen plate immediately, enjoy!!!!!

Recipe Notes

Weight Watchers Points Breakdown

2PP for 1 or 3PP for 2

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