Cinnamon Bagels

2 tablespoons active dry yeast

1-1/2 cups warm water (110° to 115°)

1/4 cup packed brown sugar, divided

3 teaspoons ground cinnamon

1-1/2 teaspoons salt

2-3/4 to 3-1/4 cups all-purpose flour

TOPPING:

1/4 cup sugar

1/4 cup packed brown sugar

3 teaspoons ground cinnamon

1.In a large bowl, dissolve yeast in warm water. Add 3 tablespoons brown sugar, cinnamon and salt; mix well. Stir in enough flour to form a soft dough.

2.Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.

3.Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes.

4.Fill a pan two-thirds full with water and remaining brown sugar; bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels.

5.Combine topping ingredients; sprinkle over bagels. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 400° for 15-20 minutes or until golden brown. Remove to wire racks to cool.

 Yield: 1 dozen.

Nutrition Facts: 1 bagel equals 164 calories, trace fat (trace saturated fat), 0 cholesterol, 300 mg sodium, 37 g carbohydrate, 2 g fiber, 4 g protein.