2 Loaves (1-pound) frozen
-white bread dough
1 c Sugar
1/4 c Firmly packed brown sugar
1/4 c 1% low-fat milk
1 tb Reduced-calorie stick
-margarine
1 1/4 ts Ground cinnamon
1/4 c Sugar
1/2 ts Ground cinnamon
Vegetable cooking spray
1 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. — Rita M. Newton, Waukon, Iowa
2 Thaw dough in refrigerator for 12 hours. Combine 1 cup sugar and
the next 4 ingredients in a small saucepan; bring to a boil, and cook
1 minute. Remove sugar syrup from heat; let cool 10 minutes.
3 Cut each loaf of dough into 24 equal portions. Combine 1/4 cup
sugar and 1/2 teaspoon cinnamon in a shallow dish; stir well. Roll
each portion in sugar mixture, and layer 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 degrees), free from drafts, 35 minutes or
until doubled in bulk.
4 Uncover, and bake at 350 degrees for 25 minutes or until lightly
browned. Immediately loosen edges of bread with a knife. Place a
serving plate, upside down, on top of the pan, and invert bread onto
the plate. Remove the pan, and drizzle any remaining syrup over the
bread.
Nutritional Information: CALORIES 201 (10% from fat); PROTEIN 5.2g;
FAT 2.2g (sat 0.5g, mono 0.8g, poly 0.8g); CARB 40.1g; FIBER 0g; CHOL
0mg; IRON 1.4mg; SODIUM 302mg; CALC 41mg
From Cooking Light, Jan/Feb 1995, page 102.
Yields
24 Servings