Name: Maple pecan sticky buns
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz vital wheat gluten; 2 tbsp unflavored whey protein powder; 2 tbsp all-purpose flour; 1/3 cup nonfat Greek yogurt; 3/4 tsp baking powder; 1/4 tsp salt; 2 1/4 tsp maple syrup; 1 1/2 tbsp pecan halves, chopped; 3/4 tsp ground cinnamon; 1 1/2 tsp water; 4 olive oil cooking sprays

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 375°F. Lightly coat a small oven-safe dish or a 2-cup ramekin with cooking spray. In a small bowl, whisk together the maple syrup, chopped pecans, and half of the water.
In a mixing bowl, stir together the vital wheat gluten, whey protein, flour, baking powder, salt, and half of the cinnamon. Add the Greek yogurt and stir until a stiff dough forms. Knead the dough on a clean surface for 1 minute until smooth.
Roll the dough into a 4 by 6 inch rectangle. Lightly dab the surface with the remaining water. Sprinkle with the rest of the cinnamon and press it gently into the dough. Roll the dough up tightly from the short side and slice it into 2 even buns.
Place the buns cut-side down into the prepared dish on top of the maple mixture. Bake for 20 to 25 minutes, until the buns are deep golden and spring back when pressed, and the glaze is bubbling around the edges. Tent loosely with foil if the pecans darken too quickly. Done when buns spring back when pressed.
Let the buns rest in the dish for 2 minutes. Run a knife around the edge of the buns, then place a plate over the dish and carefully invert it. Scrape any remaining glaze and pecans from the dish onto the buns.

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Ingredients

Instructions

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