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• 1/2 cup packed brown sugar, divided
• 1/4 cup plus 1 tablespoon light corn syrup, divided
• 2 tablespoons butter or margarine
• 1 loaf (1 pound) frozen bread dough, defrosted
• 1/2 cup (about 3 ounces) chopped dried plums
• 2 teaspoons ground cinnamon
In small saucepan, heat 1/4 cup of the sugar, 1/4 cup of the corn syrup and butter over medium-low heat until sugar is dissolved, stirring frequently.
Spoon evenly into 12 greased medium muffin cups.
On lightly floured surface, roll bread dough to 16 x 10-inch rectangle; brush with remaining 1 tablespoon corn syrup.
Combine remaining 1/4 cup sugar, dried plums and cinnamon; sprinkle evenly onto dough to within 1/2-inch of edges.
Beginning at the long end, roll up in jellyroll fashion; pinch seam to seal.
Cut into 12 pieces; place, cut sides up, in muffin cups.
Cover with clean towel; let rise in warm, draft-free place until doubled, about 30 to 45 minutes.
Meanwhile heat oven to 350ºF.
Bake buns 15 to 20 minutes or until done.
Cool 2 to 3 minutes; invert onto serving tray.
Nutritional Information (per serving)
% of Calories from Fat 19%
California Dried Plum Board - www.californiadriedplums.org
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