Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 5 Tbsp Brown Sugar, Packed

  3. 2 Tbsp Dark Corn Syrup

  4. 1 Tbsp Water

  5. 2 Tbsp Pecans -- toasted, chopped

  6. 1 C Flour -- unbleached

  7. 2/3 C Whole-Wheat Flour

  8. 1 1/2 Tsp Baking Powder

  9. 1 Tsp Ground Cinnamon

  10. 2 tbsp Margarine -- chill, cut into -- small pieces 1/3 C Raisins

  11. 2/3 C Nonfat Milk -- **NOTE

Instructions Jump to Ingredients ↑

  1. Just the aroma of these buns baking in the oven is enough to drive your taste buds wild, but the massive fat reduction from the original should let you enjoy them with guilt-free calm. So go ahead - savor a warm bun.

  2. *NOTE: Original recipe called for skim milk.

  3. Preheat the oven to 425 deg F. Coat an 8" round baking pan with nonstick spray.

  4. In a small saucepan over low heat, stir 4 T of the brown sugar, the corn syrup and water until the brown sugar dissolves and the mixture is warm. Pour the mixture into the prepared pan and sprinkle with the pecans.

  5. In a medium bowl, combine the flours, baking powder and 1/2 t of the cinnamon. With a pastry blender, cut in the margarine until the mixture resembles coarse meal. Add the raisins and milk, and stir just until moistened.

  6. Turn out the dough onto a lightly floured surface and knead it 10 times. Roll the dough into an 8 x 10" rectangle. Sprinkle the rectangle with the remaining 1 T of brown sugar and the remaining 1/2 t of brown sugar and the remaining cinnamon. Starting from a long side of the rectangle, roll up the dough into a cylinder. Cut the cylinder into 1" slices. Place the slices, cut side down, into the prepared pan.

  7. Bake until the buns are golden brown, 12 - 15 min. Place cut side up onto a serving plate. Serve warm. Makes 10 buns.

  8. Variation: Substitute reduced-cal pancake syrup for the dark corn syrup and omit the water.

  9. These are really good!


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