| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Not, Sent | 24 | Servings | |
INGREDIENTS
| 2 | 1-lb loaves frozen white bread dough | |
| 1 1/4 | c | Sugar, divided |
| 1/4 | c | Packed brown sugar |
| 1/4 | c | 1% milk |
| 1 | tb | Reduced-calorie stick margarine |
| 1 3/4 | ts | Cinnamon, divided |
| Cooking spray |
INSTRUCTIONS
Thaw bread dough in refrigerator for 12 hours. Combine 1 cup sugar, brown sugar, milk, margarine, and 1 1/4 tsp cinnamon in a small saucepan. Bring to a boil; cook 1 minute. Remove sugar syrup from heat; let cool 10 minutes. Combine 1/4 cup sugar and 1/2 tsp cinnamon in a shallow dish; stir well. Cut each loaf of dough into 24 equal portions. Roll each portion in sugar mixture; layer balls of dough in a 12-cup Bundt pan coated with cooking spray. Pour sugar syrup over dough; cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in bulk. Preheat oven to 350°. Uncover, and bake at 350° for 25 minutes or until lightly browned. Immediately loosen edges of bread with a knife. Place a plate upside down on top of pan; invert onto plate. Remove pan; drizzle any remaining syrup over bread. NOTES : Per Serving: Cals - 201 - 10%ff Fat - 2.2g Carb - 40.1g To unsubscribe: http://www.mastercook.com/cgi-bin/unsubscribe.cgi Recipe by: Cooking Light - April 1997 Posted to MC-Recipe Digest V1 #599 by The Taillons <taillon@access.mountain.net> on May 04, 1997
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