prep: 2 hours 40 minutes
cook: under 35 minutes
cool: 5 minutes
This is one of my kids’ favorite snacks to come home to after school. Fortunately for me, they share my opinion that few combinations are better than doughy bread, butter, and cinnamon sugar!
dough
One ¼-ounce packet active dry yeast
¼ cup plus 1 teaspoon granulated sugar
⅓ cup warm water (95° to 110°F)
1 cup whole milk, warmed slightly
2 tablespoons unsalted butter, melted
3¾ cups all-purpose flour, plus more for the work surface
2 teaspoons kosher salt
Cooking spray
caramel sauce
8 tablespoons (1 stick) unsalted butter
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
assembly
1 cup granulated sugar
2 tablespoons ground cinnamon
Nonstick baking spray
1. To make the dough: In a small bowl, dissolve the yeast 1 teaspoon of the granulated sugar in the warm water and let sit for about 5 minutes.
2. In a separate small bowl, whisk the milk, butter, and remaining ¼ cup sugar.
3. In a stand mixer fitted with the dough hook, combine the flour and salt. With the mixer on low, slowly pour the yeast and milk/butter mixtures in. After the dough comes together, increase the speed to medium and mix for 6 or 7 minutes. The dough should still be on the sticky side but not overly wet.
4. Spray a large bowl lightly with cooking spray and set the dough in the bowl to proof. Cover the bowl with a damp towel or plastic wrap and let the dough rise in a warm place until it has doubled in size, 1 hour to 1 hour 30 minutes.
5. Lightly flour a work surface. Form the dough into a round about 1 inch thick and use a pizza cutter to cut the dough into 1-inch-wide pieces. Set aside.
6. To make the caramel sauce: In a small saucepan, combine the butter and brown sugar and cook over medium heat, stirring often, until the sugar is dissolved, about 2 minutes. Add the vanilla and stir to incorporate. Set aside.
7. In a gallon zip-top bag, combine the granulated sugar and cinnamon and shake to mix. Place 3 to 5 of the dough pieces in the cinnamon sugar and gently shake to coat each evenly. Remove to a tray. Repeat until all the dough is covered in cinnamon sugar. Discard any extra cinnamon sugar.
8. Spray a large (16-cup) Bundt pan with nonstick baking spray and drizzle half of the caramel sauce around the bottom of the pan. Arrange the dough pieces evenly in the pan. Drizzle with the remaining sauce. Cover with plastic wrap and let rise until doubled in size, about 45 minutes.
9. Meanwhile, preheat the oven to 350°F.
10. Uncover the pan and bake until puffy and crispy on top, 28 to 33 minutes. Let cool for 5 minutes. Place a plate on the pan and invert it to remove the bread.
11. Store in an airtight container for up to 2 days.
Makes 8 servings