Sweet and gooey Bundt cake made with balls of dough rolled in cinnamon sugar. Everyone had fun making this at our recent cooking class. It’s a fun breakfast or dessert to pull apart and indulge.
Ingredients
Dough Butter for pan, softened 1 ½ cups warm milk 1/4 cup sugar 2 ¼ tsp instant yeast (1 packet) 4 Tablespoons butter, melted 1 egg 1 teaspoon salt 3 ½ cups all-purpose flour
Coating 1 cup brown sugar 2 teaspoons cinnamon 1/2 cup (1 stick) butter, melted
Glaze 1 cup powdered sugar 2-3 Tablespoons milk
Directions Grease a Bundt pan with butter and set aside.
In a large bowl, add the warm milk, sugar and yeast and let sit for about 5 minutes.
Stir in the melted butter, egg and salt. Add the flour, one cup at a time, stirring until combined. Place the dough in an oiled bowl and flip the dough over. Cover with plastic wrap and let rise until doubled, about 1 hour.
To shape: Pinch off an inch of the dough and roll into al ball using your hands. Dip the dough pieces in the melted butter, then into the sugar mixture. Layer the dough pieces in the Bundt pan.
Cover the pan and let rise again for about 20 minutes.
Preheat the oven to 350 degrees F. Bake uncovered for 30 minutes. Let cool for a few minutes before carefully inverting the pan onto a platter.
Glaze: In a bowl, mix together the powdered sugar and milk until smooth. Drizzle on top of bread and serve.
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