Title: Lemon sticky buns
 Categories: Bread/yeast, Homemade mi
      Yield: 16 Servings
 
      1    Freezer Bread Dough -- * see
           Note
    1/2 c  Granulated sugar
    1/3 c  Corn syrup
    1/4 c  Fleischmann'sŪ Fat Free
           Spread
      1 ts Lemon peel -- grated
      2 tb Lemon juice, bottled
      2 tb Fleischmann'sŪ Fat Free
           Spread
    1/4 c  Granulated sugar
      1 ts Nutmeg
      1 ts Cinnamon
 
  In a saucepan, combine 1/2 cup sugar, corn syrup, spread, lemon peel,
  lemon juice. Cook and stir just until sugar dissolves and mixture
  boils. Pour into prepared 13 x 9" pan. On a lightly floured surface,
  roll dough to 16 x 8" rectangle. Brush with 2 tablespoons spread. In
  a mixing bowl, combine remaining sugar, nutmeg, and cinnamon.
  Sprinkle over dough. Beginning with long side, roll up jelly-roll
  fashion and seal edge. Cut into 16-1" slices. Place, cut side down,
  atop sugar mixture in pan. Cover and let rise in a warm place until
  nearly double in size (30 to 45 minutes). Bake in 375 degree oven for
       25    minutes.