Bread:
1/4 C. sugar
2 t. cinnamon
1 egg white
1 T. water
2 pkg. refrigerated pizza crust
1/2 C. walnuts, chopped, divided (optional)
Maple Spread:
1/4 C. maple syrup or pancake syrup
pkg. cream cheese, softened
1. Preheat oven to 375 degrees. For bread, lightly spray mini loaf pan with nonstick cooking spray. Combine sugar and cinnamon, set aside. Lightly beat egg white and water.
2. Unrolls one package of pizza crust to cover cutting board. Brush dough with portion of egg white mixture. Sprinkle with half the cinnamon mixture and 3 T. chopped walnuts, if using.
3. Starting at narrow edge, roll dough up tightly; pinch edge to seal. Slice loaf in half forming two mini loaves; place loafs joined side down into mini loaf pan. Repeat with remaining dough and bread ingredients. Make a deep cut down the length of each load without cutting through the ends. Brush loafs with remaining egg white mixture. Sprinkle with remaining nut, if using.
4. Bake 25-30 minutes or until golden brown. Remove from oven; cool in pan 5 minutes. Remove loafs from pan and cool completely.
5. For spread, gradually add maple syrup to cream cheese. Whisk until well blended. Serve with slice of bread.