| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Muffins, Rolls, Stoneware |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
(11 oz.) refrigerated french bread dough |
| 2 |
tb |
Fat-free margarine; softened |
| 1/4 |
c |
Packed brown sugar |
| 1 1/2 |
tb |
Cinnamon -glaze— |
| 1/2 |
c |
Powdered sugar |
| 2 |
ts |
Juice of lemon; orange or apple |
| 2 |
ts |
Water |
INSTRUCTIONS
Preheat oven to 375 degrees F. Unroll French bread dough and brush with
margarine using Skinny Scraper. Combine brown sugar and cinnamon; sprinkle
over dough. Roll dough lengthwise, pinch at seam and cut into 12 slices
with 5-inch Self-Sharpening Utility Knife. Arrange rolls in a single layer
in Deep Dish Baker. Bake 25 minutes or until golden brown. To prepare
glaze, combine powdered sugar, juice and water in small bowl. Stir until
smooth. Spread glaze over warm roll with Icing Spreader. Yield: 12 rolls or
24 sample servings.
By hister@juno.com (Iris E. Dunaway) on May 08, 1997
Recipe by: Pampered Chef Posted to MC-Recipe Digest V1 #680 by
louiseh@juno.com on Jul 20, 1997
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