Apricot Sticky Buns

Adapted from Bridgford, The Bread Book Volume III

  • 1 lb frozen white bread dough, thawed
  • 12 ozs apricot pie filling
  • 1/4 cup light brown sugar, packed
  • 2 tbsps 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.

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Posted: 9/6/1998
Rated by 2 users (5.00)
WW Points* : 3.91
12 servings
Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 183
Calories from Fat 24 (13%)
% Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 213mg 9%
Potassium 0mg 0%
Total Carbohydrate22g 7%
Dietary Fiber 0g 0%
Sugars 14g
Protein 2g 0%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.