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Ingredients
- 2 (1-pound) loaves frozen white bread dough
- 1 1/4 cups sugar, divided
- 1/4 cup packed brown sugar
- 1/4 cup 1% low-fat milk
- 1 tablespoon reduced-calorie stick margarine
- 1 3/4 teaspoons ground cinnamon, divided
- Cooking spray
Details
Servings 24
Preparation
Step 1
Thaw bread dough in refrigerator for 12 hours.
Combine 1 cup sugar, brown sugar, milk, margarine, and 1 1/4 teaspoons 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 teaspoon 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.
Yield: 24 servings (serving size: 2 rolls)
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