Honey Bee Coffee Bread
Adapted from
Bridgford, Home Baking Collection
16 servings
| 1 lb frozen white bread dough, thawed | 1/3 c walnuts, chopped | ||
| 1/3 c light brown sugar, packed | 1/2 tbsp cinnamon | ||
| 1/3 c honey | 1 tbsp light margarine, melted |
Prepare a 9" round cake pan with cooking spray; set aside. On a lightly floured surface, roll dough out to a 12"x 16" rectangle. Sprinkle brown sugar over top. Beginning at narrow end, roll up jelly-roll fashion. Spread honey in bottom of prepared pan. Sprinkle walnuts and cinnamon over honey in pan. Cut rolled dough into sixteen pieces. Place pieces, cut side down, in pan. Brush rolls with margarine. Let rise until tripled in size. Bake in a 375 degree oven for 30 minutes, or until golden brown. Turn out of pan immediately onto serving platter.
| Calories | 129 | %CFF | 20 % | |
| Total Fat | 3 g | Saturated Fat | 0.2 mg | |
| Protein | 2 g | Cholesterol | 0 g | |
| Carbohydrates | 24 g | Sodium | 141 mg | |
| Sugars | 11 g | Fiber | 0.6 g | |
|
2.6 WW Points | ||||
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Rated by 4 users (4.5)
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