Description

From-scratch yeasted dough balls dipped in butter and cinnamon sugar, layered in a Bundt pan with brown-sugar butter glaze.

Ingredients

Scale

3 cups All-purpose flour
2 1/4 teaspoons Instant yeast
1/4 cup Granulated sugar, for dough
1 teaspoon Fine salt
3/4 cup Pasteurized whole milk, warm but not hot
1 egg Large egg
4 tablespoons Unsalted butter, melted for dough
1 teaspoon Neutral oil for greasing pan
1/2 cup Granulated sugar, separate cinnamon coating
2 teaspoons Ground cinnamon
4 tablespoons Unsalted butter, melted for coating
1/2 cup Light brown sugar, packed for glaze
4 tablespoons Unsalted butter, melted for glaze

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Instructions

Whisk flour, instant yeast, 1/4 cup granulated sugar and salt. Add warm milk, egg and 4 tablespoons cooled melted butter. Knead 8–10 minutes until smooth and elastic yet slightly tacky. Cover and let rise in a suitable warm place until approximately doubled, about 60 minutes as a working estimate.
Grease a 10- to 12-cup Bundt pan with 1 teaspoon neutral oil. Mix separate 1/2 cup granulated sugar with 2 teaspoons cinnamon in a bowl; melt separate 4 tablespoons butter for coating. Divide risen dough into approximately 40 similar pieces, roll each, dip lightly in coating butter and then in cinnamon sugar, and layer evenly in the pan.
Gently warm 1/2 cup packed brown sugar with the final 4 tablespoons melted butter until combined; pour evenly over the dough pieces. Cover and let rise until puffy, about 40 minutes as a development estimate. Heat oven to 350 F (175 C) near the end of the second rise.
Set Bundt pan on a rimmed sheet to catch any drips. Bake approximately 35–45 minutes, tenting loosely with foil if top browns ahead of the center, until inner dough pieces are fully baked with no wet raw streaks. Check the center, not only the crust, and record actual bake in a kitchen test.
Rest in pan about 10 minutes, then carefully invert onto a heat-safe serving plate using oven mitts; hot butter-sugar glaze can burn. Divide into 12 working portions and serve warm.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 110 minutes, included in the total.

Development allowance: about 60-minute first rise, 40-minute second rise, 10-minute pan cooling, up to 45-minute bake and 45-minute active mix/knead/coating. Yeast and kitchen conditions may make proof longer; center-doneness and risen dough override the clock.

Prep Time: 45 minutes
Chilling, resting or cooling: 110 minutes
Cook Time: 45 minutes

Nutrition

Serving Size: One twelfth of a finished Bundt ring; actual pulled portion and cooked mass not measured