Recipe for cooking cinnamon bun breakfast focaccia

Quick Meals- Soups and Bread :: Sweet Quick Bread

Cinnamon Bun Breakfast Focaccia

1 pkg. (16 oz.) Pillsbury Hot Roll Mix
1/4 C. Equal Spoonful*
2 1/2 tsp. ground cinnamon, divided
1 C. very hot tap water
1 egg, slightly beaten
1/4 C. Equal Spoonful**
5 Tbsp. melted butter, divided
3/4 C. dried cranberries
1 C. reduced fat granola cereal
4 oz. reduced fat softened cream cheese
2 Tbsp. Equal Spoonful***
1/2 tsp. vanilla
1 to 2 Tbsp. 2% milk

*May substitute 6 packets Equal sweetener

**May substitute 6 packets Equal sweetener

***May substitute 3 packets Equal sweetener

Mix together hot roll mix, yeast packet, 1/4 C. Equal and 1 1/2 tsp. cinnamon. Stir in hot water, egg and 3 Tbsp. 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 min. Shape into a ball. Cover with bowl and let rest 5 min.

Spray a 15 x 10-in. baking pan. Press dough evenly into pan. Mix together 1/4 C. Equal, remaining 2 Tbsp. melted butter and 1 tsp. cinnamon. Spread over surface of dough. Sprinkle with granola, pressing lightly into dough. Cover pan with waxed paper and let dough rise until puffy, about 25 min.

Bake in preheated 375 degree F oven 18 to 22 min., until edges are golden. Cool in pan on wire rack 5 min. Meanwhile, beat cream cheese, remaining 2 Tbsp. Equal, vanilla and enough milk to make a spreading consistency. Drizzle cream cheese mixture over baked focaccia. Serve warm or at room temperature.

Makes approximately 16 servings

Nutrition information per servings: 198 cal., 5 g pro., 30 g carb., 7 g fat, 27 mg chol., 228 mg sodium

Food exchanges: 2 starch, 1 fat