![]() ![]() |
Welcome to RecipeSource!RecipeSource is the new home of
SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. |
2 (1-pound) loaves frozen white bread dough 1 cup sugar 1/4 cup firmly packed brown sugar 1/4 cup 1% low-fat milk 1 tablespoon reduced-calorie stick margarine 1 1/4 teaspoons ground cinnamon 1/4 cup sugar 1/2 teaspoon ground cinnamon Vegetable cooking spray 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. Cut each loaf into 24 equal portions. Combine 1/4 cup sugar and 1/2 teaspoon cinnamon in a shallow dish; stir well. Roll each portion in the sugar mixture, and layer dough in a 12-cup Bundt pan coated with cooking spray. Pour sugar syrup over dough; cover let rise in a warm place (85 degrees), free from drafts , 35 minutes, or until doubled in bulk. If desired, place aluminum foil on the rack below the bread, to catch drips from the syrup. Uncover, and bake at 350 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. Plain Text Version of This Recipe for Printing or Saving | |
Copyright ©1995-2000 SOAR. ©2001-2017 RecipeSource. All Rights Reserved. All trademarks are the property of their respective owners. |