Categories: Desserts

Ingredients

• 3 cups all-purpose flour
• 1 cup whole wheat flour
• 1 tsp salt
• 1 pckg quick-rise yeast
• 1 cup very warm fat-free milk (120*-130*)
• 1/4 cup very warm orange juice (120*-130*)
• 1/4 cup honey
• 2 Tbsp butter, melted
• cooking spray
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 2 tsp cinnamon
• 4 1/2 tsp fat-free milk, divided
• 1/2 cup powdered sugar
• 1 Tbsp reduced fat cream cheese
• 1 tsp vanilla

Directions

1. Combine flours, salt, and yeast in the bowl of a stand mixer with dough hooks attached; mix until well combined. With mixer on, slowly add 1 cup milk, juice, honey, and 2 Tbsp butter; mix dough at medium speed for 7 minutes or until smooth and elastic. Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rice in a warm place 1 hour or until doubled in size.

2. Combine sugar, brown sugar, and cinnamon in a shallow dish. Combine 3 Tbsp milk and 2 Tbsp butter in a shallow dish, stirring with whisk.

3. Punch dough down. Pinch off 1-inch ball. Dip each ball in milk mixture, turning to coat, and roll in sugar mixture. Layer balls in a 12-cup Bundt pan coated with cooking spray. Sprinkle any remaining sugar mixture over dough. Cover and let rise in a warm place for 1 hour or until almost doubled in size.

4. Preheat oven to 350*

5. Bake at 350* for 25 minutes or until golden. Cool 5 minutes on a wire rack. Place a plate upside down on top of bread; invert onto plate. Combine powdered sugar, remaining milk, and remaining ingredients in a small bowl, stirring with a whisk. Microwave on high for 20 seconds or until warm. Drizzle over bread.

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