Caramel Sticky Buns

Instructions

To make the dough:

1. In a small saucepan, bring 1 cup water to a boil; remove from heat and add vegetable oil spread, stirring until melted. Let stand until mixture cools.
2. In a glass measuring cup, combine ½ cup warm (100°F–110°F) water and yeast; let mixture stand until a creamy foam forms on top, 5–10 minutes.
3. In the bowl of a stand mixer, with a whisk attachment, beat eggs on medium speed; add Splenda Sugar Blend and salt, beating until blended. Add yeast mixture and spread mixture, beating on low speed until blended.
4. Switch the mixing attachment to the dough hook and gradually add flour, mixing until flour is incorporated and dough is smooth.
5. Turn the mixer to high and let the dough mix for another 5 minutes.
6. Transfer to a bowl sprayed with cooking spray, turning the dough to coat evenly. Cover and let rise for 1 hour. (Dough can also be refrigerated for up to 3 days. Let come to room temperature before rolling.)

To make the caramel sauce:

1. Prepare caramel sauce shortly before shaping sticky buns. In a saucepan, combine Splenda Brown Sugar Blend and water. Cook over low heat, stirring constantly until sweetener dissolves.
2. Bring mixture to a boil over medium-high heat; boil for 5 minutes. Stir in milk and vegetable oil spread. Cook for another minute then add the pecans. Keep warm until ready to shape rolls.

To shape the sticky buns:

1. In a small bowl, stir together Splenda Brown Sugar Blend and cinnamon.
2. Lightly spray three 8” round or square cake pans with cooking spray. Divide warm caramel sauce among pans, spreading evenly over the bottom.
3. On a lightly floured work surface, divide dough into three equal portions.
4. Roll one portion of dough into a 12” x 10” rectangle. Brush with melted vegetable oil spread, then sprinkle evenly with ⅓ of Brown Sugar Blend-cinnamon mixture.
5. Starting at a long edge, roll the dough tightly into a cylinder, pinching the edges to seal. Cut log into 9 slices. Arrange slices cut-side down in a pan on top of caramel sauce.
6. Repeat with remaining dough.
7. Cover pans and let rise in a warm place (85°F) for about 30 minutes or until doubled in size.
8. Preheat oven to 350°F.
9. Bake for 35–40 minutes, until dough is firmly set in the middle of the pan and the tops are evenly golden brown. Cool on a wire rack for 5 minutes. Invert onto serving plate so caramel is on top. Cut or pull sticky buns apart.