Apricot Sticky Buns
Adapted from
Bridgford, The Bread Book Volume III
12 servings
| 1 lb frozen white bread dough, thawed | 1/4 c light brown sugar, packed | ||
| 12 ozs apricot pie filling | 2 tbsps light margarine, melted |
Prepare 12 muffin pans with cooking spray and flour; set aside. On a lightly floured surface, roll dough into a 12" square. Spread one tablespoon margarine over dough. Spread eight ounces pie filling over top. Roll tightly in jelly-roll fashion. Cut into 12 equal portions; set aside. In a small bowl, combine remaining pie filling and brown sugar. Place a spoonful of mixture into each prepared muffin pan. Place dough portions on top of apricot mixture. Brush each with remaining margarine. Let rise until doubled in size. Preheat oven to 375. Bake for 15 minutes, or until golden brown. Turn out of pan immediately onto serving platter.
| Calories | 179 | %CFF | 11 % | |
| Total Fat | 2 g | Saturated Fat | 0.1 mg | |
| Protein | 2 g | Cholesterol | 0 g | |
| Carbohydrates | 22 g | Sodium | 211 mg | |
| Sugars | 14 g | Fiber | 0.4 g | |
|
3.5 WW Points | ||||
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Rated by 1 users (5.0)
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