Another offering from an old issue of Cooking Light magazine.
If you eat three or more, however, I believe they no longer qualify as "light."
The magazine directs you to start with frozen bread dough (you can find this in the freezer section at the supermarket), but my handy dandy bread machine is so easy to use, I whipped up a batch of homemade white bread dough to use instead.
What this recipe does that I'd never seen before is instruct you to roll out the dough and spray it with cooking spray before sprinkling on the sugar/cinnamon mixture. No extra butter or oil in that layer. That must save a few calories right there.
On to the food:
1 lb. loaf frozen white bread dough
2 T. sugar
2 t. ground cinnamon
cooking spray (recipe called for butter-flavored spray, but I used regular Canola Oil Non-stick Cooking Spray, and it was fine)
1/3 c. honey
1/3 c. packed brown sugar
(optional: 1/4 c. chopped pecans, toasted. I left this out)
Thaw dough in refrigerator for 12 hours; cover and bring to room temperature (about an hour). (Obviusly, if you make your own dough you don't need to wait 12 hours.)
Combine the sugar with the cinnamon. On a lightly floured surface, roll out the dough until it makes a 16 x 12 inch rectangle. Spray lightly with cooking spray; sprinkle cinnamon sugar over all. Coat dough again with spray. Starting with 12-inch end, roll up tightly. Pinch ends and seams well so none of the cinnamon-sugar goodness escapes.
In small heat-proof bowl, microwave honey for 20 seconds on high. Pour honey into 9-inch round cake pan (I used a pie tin), tilting so honey coats the bottom of whole pan. Sprinkle with brown sugar (and pecans, if you're using them).
Cut dough across into one-inch pieces (making 12 pieces). Place, cut side down, in cake/pie pan. Cover and let rise in warm place, free from drafts, 45 minutes or until doubled in size. (If your kitchen isn't warm, you can put your oven on "warm" for two minutes, shut it off, then put your dough in there to rise.)
Bake at 350 for 20 minutes. (The recipe says until golden brown, but mine were golden brown after just 15 minutes, but were still too dough-y in the middle. Next time I will cook these for the entire 20 minutes.)
When you take them out of the oven, immediately invert the pan onto a serving plate. These are especially yummy when warm.
Makes 12, about 225 calories each.
Doing any baking at your house? I'd love to hear about it.