Caramel Pecan Sticky Buns

This is NOT on my 2012 diet! But it's a GREAT-GREAT recipe that I made over the holiday's and it was too good not to post for all of you fun-loving non-dieters! (Which I hope to join you again soon!). Anyhow, this recipe would be perfect for the little ones, or perfect to make for a Sunday brunch! I am planning a Baby Shower Brunch for my sister-in-law and these would work great for that too! ENJOY!

I found this recipe in the Redbook's re-do recipe section. Cinnabon Caramel Pecanbon restaurant re-do which they say is now only 372 calories. Now, don't quote me on the calories, I have no idea if they are correct or not. We loved this new version, but we also love our original monkey-bread type of treat too. It's really a toss-up. It actually tastes almost the same as monkey bread, but this is a little bit easier to make.

These can be whipped up in a few minutes with the pre-made biscuits. I know my entire family loved these when I served them on a cozy Saturday morning. You can re-peat this recipe this weekend and be the hero in your home too! ENJOY!!!

Caramel Pecan Sticky Buns
from Redbook Magazine Article

1/2 cup dark-brown sugar, packed

2 tbsp unsalted butter

2 tbsp honey

1/2 cup pecans, toasted and coarsely chopped

1 can reduced-fat buttermilk biscuits (we used regular)

1/4 cup granulated sugar

1 tsp ground cinnamon

1 tbsp melted butter

1/3 cup powdered sugar

2 teaspoon(s) low-fat milk

Heat oven to 400. In a small saucepan, heat brown sugar, butter, honey, and 1 tablespoon water over medium heat, until mixture is smooth. Pour into a 9-inch-round cake pan. Sprinkle pecans over mixture, then place biscuits on top of pecans in pan.

In a small bowl, combine granulated sugar and cinnamon. Brush each biscuit with melted butter; sprinkle with ­cinnamon-sugar mixture. Bake 20 minutes or until tops of biscuits are browned. Remove from oven and immediately invert onto a plate or platter in order to catch drips; let cool slightly.

In a small bowl, whisk together glaze ingredients and drizzle over buns. Serve warm.