Iced Cinammon Pull-Apart


1 tablespoon butter or margarine, melted
1 egg white
1/4 cup firmly packed brown sugar
1 tablespoon ground cinnamon
1 package (11.3 ounces) refrigerated dinner rolls
1/4 cup raisins
1/2 cup powdered sugar
1 tablespoon milk


1. Preheat oven to 375ºF. Brush inside of Stoneware Crock with butter.

2. In Classic Batter Bowl, whisk egg white, brown sugar and cinnamon. Separate dinner rolls and cut each roll into quarters. Add dough pieces to egg mixture; toss to coat.

3. Place one-third of the dough pieces into crock. Sprinkle with half of the raisins. Repeat layers one time; top with remaining dough pieces. (Do not press down.)

4. Bake 30-35 minutes or until bread is deep golden brown. Remove crock from oven to Stackable Cooling Rack; cool 10 minutes. Loosen bread from sides of crock using large spreader; carefully remove bread from crock. Cool slightly. Combine powdered sugar and milk in small bowl; drizzle over warm bread. Let stand until glaze is set.

Yield: 8 servings

Nutrients per serving: Calories 200, Total Fat 4 g, Saturated Fat 1 g, Cholesterol less than 5 mg, Carbohydrate 37 g, Protein 5 g, Sodium 25 mg, Fiber 2