Cinnamon Bun Breakfast Focaccia
Hot roll mix makes this breakfast bread easy to prepare. Low fat granola cereal and colorful dried cranberries along with a cream cheese glaze add appetite appeal.
1 (16-ounce) package Pillsbury Hot Roll Mix
1/4 cup Equal® Spoonful*
2 1/2 teaspoons ground cinnamon - divided use
1 cup very hot tap water
1 large egg, slightly beaten
5 tablespoons stick butter or margarine, melted - divided use
3/4 cup dried cranberries
1/4 cup Equal® Spoonful**
1 cup reduced-fat granola cereal
4 ounces reduced-fat cream cheese, softened
2 tablespoons Equal® Spoonful***
1/2 teaspoon vanilla extract
1 to 2 tablespoons 2% milk
- Combine hot roll mix, yeast packet, 1/4 cup Equal® and 1 1/2 teaspoons cinnamon. Stir in hot water, egg and 3 tablespoons melted butter. Mix until a soft dough forms. Turn out onto lightly floured surface and knead in cranberries. Continue to knead until dough is smooth and elastic, about 3 minutes. Shape into a ball. Cover with a bowl and let rest 5 minutes.
- Press dough evenly into a well sprayed 15 x 10-inch baking pan. Combine 1/4 cup Equal®, remaining 2 tablespoons melted butter and 1 teaspoon cinnamon. Spread over surface of dough. Sprinkle with granola, pressing lightly into dough. Cover with waxed paper and let rise until puffy, about 25 minutes.
- Bake in preheated 375°F (190°C) oven 18 to 22 minutes or until edges are golden. Cool in pan on wire rack 5 minutes.
- Meanwhile, beat cream cheese, 2 tablespoons Equal®, vanilla and enough milk to form a spreading consistency. Drizzle cream cheese mixture over warm focaccia. Serve warm or at room temperature.
Makes 16 servings.
*May substitute 6 packets Equal sweetener
**May substitute 6 packets Equal sweetener
***May substitute 3 packets Equal sweetener
Nutritional Information Per Serving (1/16 of recipe): calories 198, protein 5 g, carbohydrate 30 g, fat 7 g, cholesterol 27 mg, sodium 228 mg.
Food Exchanges: 2 starch, 1 fat.
Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.