There's plenty of flexibility with this recipe. You can try whole wheat pizza dough instead of white, swap out pecans for walnuts, add some dried cranberries, or use less powdered sugar if you want just a drizzle of frosting on top versus, well, a generous drizzle. Each of these buns has 140 calories, 1 gram of saturated fat and 3 teaspoons sugar. The Pioneer Woman's version: 410 calories, 8 grams saturated fat, and 10 teaspoons sugar.
Ingredients
One 16-ounce pizza dough, room temperature
2 to 3 tablespoons butter, melted and divided
½ cup peach preserves (or any other favorite fruit preserve)
½ cup roughly chopped toasted pecans
¼ cup brown sugar
2 teaspoons ground cinnamon
⅔ cup powdered sugar
2 tablespoons 1% low-fat milk
Instructions
Preheat the oven to 350˚F. Butter a large baking sheet and set aside.
Sprinkle flour on a clean kitchen countertop and roll out the pizza dough into a 17 x 9-inch rectangle. A rolling pin comes in handy here!
Brush 2 tablespoons of the melted butter over the entire surface of the dough followed by the peach preserves. In a small bowl, combine the pecans, brown sugar, and cinnamon and sprinkle over the pizza dough, making sure to cover all ends. Roll up tightly into a long "log."
Use a sharp knife to cut the "log" into 1-inch rounds. You don't have to let the dough rise. Arrange the buns on the prepared baking sheet, leaving a 1-inch space between each one, and brush the tops with the remaining 1 tablespoon melted butter. Bake 20 minutes, until the bottoms brown. Remove from the oven and use a spatula to flip each roll. (We do this so the bottoms don't burn.) Place back in the oven, and bake an additional 5 to 10 minutes, until the rolls are cooked through and golden brown.
In a small bowl, combine the powdered sugar and milk until the sugar dissolves. Drizzle the frosting over the hot buns, cool slightly, and serve. (If you have extra frosting, serve it on the side.) Transfer leftovers to an airtight container.