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.