Lemon Sticky Buns
Lemon Sticky Buns recipe
Yield
8 servingsPrep
20 minCook
30 minReady
1 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
bread dough
frozen |
|
| ½ | cup |
sugar
granulated |
|
| ⅓ | cup |
light corn syrup
|
|
| ¼ | cup |
mayonnaise
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| 2 | tablespoons |
lemon juice
|
|
| ¼ | cup |
sugar
granulated |
|
| 1 | teaspoon |
nutmeg
|
|
| 1 | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
bread dough
frozen |
|
| 118 | ml |
sugar
granulated |
|
| 79 | ml |
light corn syrup
|
|
| 59 | ml |
mayonnaise
|
|
| 5 | ml |
lemon zest
grated |
|
| 3E+1 | ml |
lemon juice
|
|
| 59 | ml |
sugar
granulated |
|
| 5 | ml |
nutmeg
|
|
| 5 | ml |
cinnamon
|
|
Directions
In a saucepan, combine ½ cup sugar, corn syrup, spread, lemon peel, lemon jui ce.
Cook and stir just until sugar dissolves and mixture boils.
Pour into prep ared 13x9 inch pan.
On a lightly floured surface, roll dough to 16x8 inch rectangle .
Brush with 2 tablespoons spread. In a mixing bowl, combine remaining sugar, nutmeg, and cinnamon.
Sprinkle over dough. Beginning with long side, roll up jelly-roll fashion and seal edge.
Cut into 16 to 1 inch slices.
Place, cut side down, at op sugar mixture in pan.
Cover and l et rise in a warm place until nearly double in size.
Bake in 375℉ (190℃). oven for 25 minutes.
Remove from oven and immediately loosen sides and turn onto wire rack.
