• 1/2 cup granulated sugar
• 1 orange, peel grated and 1-1/2 Tbs. juice reserved
• 6 fat free white rolls, thawed
• 1/4 cup plus 1 Tbs. unsalted butter, melted
• 1 cup powdered sugar

Coat a 9 inch round cake pan with nonstick cooking spray. Combine sugar and grated peel in a bowl. Cut rolls into four pieces each. Stretch each piece to about 3 inches and dip pieces into 1/4 cup melted butter and then sugar mixture. Coat thoroughly. Reserve a little sugar mixture. With beginning piece, wrap around finger and then place in center of pan. Surround the center bud in a spiral pattern with remaining pieces. Cover dough with plastic wrap and let rise 1-1/2 to 2 hours, or until doubled in size. Remove plastic wrap and sprinkle with reserved sugar mixture. Bake 20-25 minutes. Make glaze by combining powdered sugar, remaining melted butter and reserved orange juice. Mix until glaze is runny. Remove rolls from pan and glaze while still warm.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 241, fat 8.8g, 32% calories from fat, cholesterol 20mg, protein 2.0g, carbohydrates 40.0g, fiber 1.0g, sugar 28.6g, sodium 111mg, diet points 5.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.1, Bread: 0.7, Lean meat: 0.0, Fat: 1.6, Sugar: 1.6, Very lean meat protein: 0.0

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