I made these as a last minute breakfast when my parents were in town. They came together in minutes and looked pretty on the serving plate. My only regret was that I didn't whip up a quick icing for them, but they were great without it. Oh well, next time!!! We had these with fresh cantalope and honeydew on the side.
(Source: Weight Watchers message board)
2 T packed brown sugar (I used 1/3 C Splenda Brown Sugar Blend)
1 t ground cinnamon
1 t unsalted butter (omitted, but spritzed Smart Balance butter spray on the dough before topping)
1 11oz tube of refrigerated breadsticks
Preheat oven to 375 degrees. Mix first 3 ingredients in a small bowl; set aside. Separate breadsticks into 12 strips, sprinkle mixture on each strip (I rolled out the dough, and patted the entire "square" of dough with the sugar/cinnamon topping, then separated). Roll each strip into a spiral, pressing to seal the ends. Bake on ungreased cookie sheet, 1 inch apart for 15-18 minutes or until lightly golden. Cool 10 minutes on a rack before serving.