Yield: 24 servings
|2 eaches||Loaves frozen white bread dough (1 pound each)|
|1¼ cup||Sugar, divided|
|¼ cup||Firmly packed brown sugar|
|¼ cup||1% low-fat milk|
|1 tablespoon||Reduced-calorie stick margarine|
|1¾ teaspoon||Ground cinnamon, divided|
|\N \N||Vegetable cooking spray|
Thaw the dough in the refrigerator for 12 hours. Coat a 12-cup Bundt pan with cooking spray.
Combine 1 cup of the sugar with the brown sugar, milk, margarine and 1¼ teaspoons of the cinnamon in a small saucepan. Bring to a boil and cook for 1 minute. Remove the sugar syrup from the heat and let cool for 10 minutes.
Cut each loaf of dough into 24 equal portions. Combine the remaining ¼ cup of sugar with the remaining ½ teaspoon of cinnamon in a shallow dish and stir well. Roll each portion of dough in the sugar mixture and layer the dough in the prepared Bundt pan. Pour the sugar syrup over the dough. Cover and let rise in a warm (85F), draft free place for 35 minutes, until doubled in bulk.
Uncover and bake at 350F until lightly browned, about 25 minutes.
Immediately loosen the edges of the bread from the pan with a knife.
Place a serving plate, upside down, on top of the pan. Invert the bread onto the plate. Remove the pan and drizzle any remaining syrup over the bread.
NOTE: "Because the dough has a tendency to drip as it bakes, I usually put a cookie sheet or aluminum foil underneath the Bundt pan.
That way I don't have to clean up a mess in the oven when the bread has finished baking."
Makes 24 servings. Calories 201 (10% rom Fat); Protein 5⅕ g; Fat 2⅕ g (Sat ½ g, Mono ⅘ g, Poly ⅘ g); Carbohydrate 40⅒ g; Fiber 0.0 g; Cholesterol 0.0 mg; Iron 1⅖ g; Sodium 302 mg; Calcium 41 mg.
[Rita M. Newton] [Starch Search; Cooking Light; January/February 1995] Posted by Fred Peters.
Submitted By FRED PETERS On 01-22-95