Ingredients
- 1 (2-pound) package frozen white bread dough
- 1/2 cup (4 oz) block-style cream cheese
- 1/3 cup sugar, divided
- 1 1/4 tsp ground cinnamon, divided
- Cooking spray
- 1/2 cup reduced-calorie maple-flavored pancake syrup
Preparation
Step 1
Thaw bread dough in refrigerator according to package directions. Combine cream cheese, 1 tablespoon sugar, and ¼ tsp cinnamon in a bowl; stir well, and set aside. Combine remaining sugar a remaining cinnamon; stir well, and set aside. Cut each loaf of dough into 24 equal portions. Flatten each portion into a 2 ½ inch circle. Spoon ½ tsp cream cheese mixture into center of each circle. Gather dough around cheese mixture, forming a ball; pinch edges of dough together to seal. Roll each ball in cinnamon-sugar mixture, and layer balls in Stoneware Fluted Pan brushed with oil. Sprinkle any remaining cinnamon sugar over dough; pour syrup over dough. Cover and let rise in a warm place, free from drafts, 40 minutes or until doubled in bulk. Preheat over to 350F. Bake for 28 minutes or until lightly browned. Immediately loosen edges of bread with a knife. Place a serving plate, upside down, on top of pan; invert bread onto plate. Remove pan, and
drizzle any remaining syrup over bread.