HG monkey bread

3  packets		Truvia
2  teaspoons		cinnamon, divided
2  tablespoons		light whipped butter or light buttery spread (like Brummel & Brown)
2  tablespoons		sugar-free pancake syrup
2  teaspoons		brown sugar (not packed)
1		Pillsbury Crescent Recipe Creations Seamless Dough Sheet
1/2  teaspoon		baking powder

Tip: For nutritional information on all the ingredients in HG monkey bread just click on each ingredient name. Then adjust the serving size for any HG monkey bread ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 350 degrees.

Mix 1 tbsp. Splenda and 1 tsp. cinnamon in a large bowl or container. Set aside. Spray six cups of a muffin pan with nonstick spray, and set pan aside as well.

Place a small pot on the stove, but do not heat it. Add butter, syrup, brown sugar, 2 tbsp. Splenda, and 1 tsp. cinnamon. Leave this on the unheated stove, to be melted and mixed later on.

Roll out the dough on a clean dry surface, and sprinkle evenly with baking powder. Gently smooth baking powder into the sheet with your fingers.

Cut dough sheet widthwise into six strips equal in size. Cut each strip into four squares. Roll each square into a ball, for a total of 24 dough balls.

Place 12 dough balls in the bowl with the Splenda-cinnamon mixture. Lightly toss to coat, and then place them gently in the muffin pan, with four dough balls in each of three cups. No need to press the dough balls into the pan -- just let them fall naturally. Repeat with remaining dough balls, so that each of the six muffin cups contains four coated dough balls. Set aside.

Bring the small pot on the stove to medium heat. Stirring frequently, heat just until butter has melted and contents are mixed well. Evenly spoon the butter mixture over the dough balls.

Bake in the oven for 15 - 20 minutes, or until puffy and firm. Allow to cool slightly, and then plate and enjoy!