These sweet and sticky buns are made extra-special with a pumpkin puree filling and a drizzle of vanilla glaze. They are perfect for an autumn brunch (or anytime of the year). Split up the prep work and make the dough a day in advance and refrigerate it overnight for the second round of proofing. All you have to do in the morning is bake and glaze.
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Serving Size: 1 bun (60g) | ||
Recipe Makes: 12 buns | ||
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Calories: 183 | ||
Calories from Fat: 58 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.4g | 9 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 33.4mg | 10 % | |
Sodium 346.3mg | 12 % | |
Potassium 37.8mg | 1 % | |
Total Carbohydrate 31.4g | 9 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 30.5g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 183
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