Recipe Index

Ingredients

• 1 3/4 cups milk, 105° to 110°F
• 1 tbsp vanilla extract
• 2 1/4 tsp active yeast, 1 packet
• 1 tsp salt
• 1/3 cup granulated sugar
• 1 large egg
• 1/4 cup unsalted butter, melted
• 4 3/4 cups flour
• 1 cup unsalted butter, melted
• 1 tbsp ground cinnamon
• 1 1/2 cups light brown sugar, packed
• 1 pinch salt

Method

1. Whisk the milk, vanilla, yeast, salt, sugar, egg and 1/4 cup melted butter together in the bowl of a stand mixer.
2. Fit the dough hook and add the flour in 3 batches on low speed, letting each batch mix in before adding the next. Knead on low for 15 minutes, until the dough cleans the bowl.
3. Cover and proof in a warm place for 60 minutes, until doubled or tripled in size.
4. Punch the dough down and pinch off ping-pong-ball-sized pieces, rolling each into a taut ball. Make 40 to 50 balls.
5. Put the 1 cup melted butter in one bowl and stir the cinnamon, brown sugar and pinch of salt together in another.
6. Dip each ball in the butter, let the excess drip off, roll it in the cinnamon sugar and place it in a buttered 10 to 12 cup bundt pan, layering the balls next to and on top of each other.
7. Rest the filled pan for 20 minutes and heat the oven to 350°F. Drizzle any remaining butter and cinnamon sugar over the top.
8. Set the pan on a sheet tray and bake on a middle rack at 350°F for 40 to 45 minutes, until browned on top, firm, and 195°F or higher internally.
9. Rest 6 to 8 minutes, invert onto a serving plate and serve warm.

Prep: 20 min · Cook: 45 min · Total: 145 min

Nutrition (per serving, where published)