PLUM-GOOD STICKY BUNS Nonstick cooking spray 1/2 cup packed brown sugar 1/4 cup plus 1 tablespoon light corn syrup 2 tablespoons butter or margarine 1 loaf (1 pound) frozen bread dough, defrosted 1/2 cup chopped prunes 2 teaspoons cinnamon Coat 12 medium muffin cups with nonstick cooking spray. In small saucepan, over medium-low heat, cook 1/4 cup of the sugar, 1/4 cup of the corn syrup and the butter until sugar dissolves, stirring frequently. Divide syrup among muffin cups.

On lightly floured surface, roll bread dough to a 16-inch by 10-inch rectangle; brush with remaining 1 tablespoon corn syrup.

Combine remaining 1/4 cup sugar, the prunes and cinnamon; sprinkle over dough to within 1/2 inch of edge. Beginning with long end, roll up jelly-roll style, pinching seam to seal. Cut across into 12 pieces. Place cut side up in muffin cups. Cover; let rise 30 to 45 minutes, until doubled.

Meanwhile, preheat oven to 350°F. Bake buns 15 to 20 minutes, or until golden. Cool 3 minutes and invert onto plate, scraping out any syrup from muffin cup onto bun.

Makes 12.

Per serving: About 190 calories, 3 g proteins, 38 g carbohydrates, 3 g fat, 14% calories from fat, 0 mg cholesterol, 220 mg sodium, 2 g fiber.

[Eating Light, Women's Day Special]