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Lemon Sticky Buns

 

Lemon Sticky Buns recipe
18

Yield

8

servings

Prep

20

min

Cook

30

min

Ready

1

hrs

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

1 pound bread dough
frozen
½ cup sugar
granulated
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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 102g (3.6 oz)
Amount per Serving
Calories 61117% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 530mg 22%
Total Carbohydrate 40g 40%
Dietary Fiber 3g 11%
Sugars g
Protein 18g
Vitamin A 3% Vitamin C 7%
Calcium 8% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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