OK... here they are... NOT for the faint of heart! lol
so they are NOT low carb and well ooey gooey and delicious! lol Remember they are a TREAT - they freeze perfectly!
1 egg
4oz reduced fat cream cheese
1/4 cup diabetisweet
3 Tablespoons butter melted
3 Tablespoons olive oil
3/4 cup milk
1 1/2 teaspoons salt
1 packet of yeast
3 1/2 cups flour
In a mixer combine egg and cream cheese - add in butter (melted) diabetisweet, milk, salt and 2 cups of flour. With the dough hook on the mixer (if you have a stand mixer if not get your muscles ready and a good wooden spoon!! Don't use a handmixer for this) add in remaining 1 1/2 of flour. ALlow the mixer to knead the dough for 5 minutes. Place dough in a greased bowl covered with plastic wrap and let rise on the counter until double in size. Turn out dough onto a lightly floured surface and roll out to a 12" x 18" rectangle.
Filling
1 cup diabetisweet brown sugar sub.
1 Tablespoon cinnamon
pinch of salt
2 Tablespoons butter (softened)
raisins - optional
Mix together all ingredients except butter.
spread butter in a thin layer on rolled out dough. Sprinkle on cinnamon sugar mix and rasins (if desired)
Roll rectangle up starting at the long side - roll tightly. With a serrated knife cut into 12 pieces.
Topping
1 stick butter
2 cups brown sugar diabetisweet
1 1/2 cups peacan halves
1 Tablespoon corn syrup
In a medium sauce pan melt all ingredients except pecans together. Bring to a boil for 1 minute. Pour into an 11" x 17" pan allow to cool completely. PLace rolls into pan cut side down over topping. Cover with plastic wrap and chill in the refrigerator overnight. (this is where you can freeze them just wrap the pan better!)
Remove pan and place in a cold over with a pan filled with boiling water on separate racks. I do the rolls on the top shelf and the ho****er on the bottom. Allow to rise for 30 minutes. Remove from oven and pre-heat oven to 350 degrees. Bake for 30-40 minutes or until light brown - best if served warm! If you eat them the next day heat for a few seconds in the microwave.
I know it is a lot of work but so worth it!! I actually do a double batch and freeze 3/4 of them in separte pans (foil ones are great). I wrap them in plastic - then aluminum foil then put the whole thing in a freezer, gallon size ziplock bag so I can label them.
Enjoy all!
My tracker
hers 
Here's the sticky buns for dummies version (aka my version)
1 can of buttermilk biscuts
splenda brown sugar
smart balance margarine
cinnamin
raisins
Open can by banging it on the counter or stabbing it with a knife...because the damn rip off paper on those tubes never works. Try not to scream with the can bursts open and makes that nasty bang! Break up the biscuts into quarters or less...throw into bowl. Throw in brown sugar, margarine and cinnamin til it looks good....mix til all pieces coated. Dump into some kind of pan with sides...I used a spring pan (impressed that i knew that name of it??? and actually OWN one??) I may have even sprayed it with pam first....throw on as many raisins as you want....but it in the oven at the temp the can said too....oh yeah...preheat it of course...then leave them in until they look cooked....I like my a bit on the brown side. Of course...don't forget you have them in the oven!!
They were SOOOOO yummy!!!
HG
I am seriously laughing out loud at this one!!!!!!!!
