Description
A gooey, pull-apart sweet bread made with bite-sized dough pieces coated in cinnamon sugar, baked to perfection with a buttery caramel glaze. Perfect for brunch or special occasions.
Ingredients
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Instructions
- Make dough: In stand mixer, whisk flour, sugar, yeast, and salt. Add warm milk, melted butter, and egg. Mix with dough hook 5-7 minutes until smooth and elastic.
- First rise: Cover bowl with towel and let rise in warm place 1 hour or until doubled.
- Prep coating: Mix sugar and cinnamon in bowl. Place melted butter in separate bowl.
- Shape: Punch down dough. Pinch off walnut-sized pieces, roll into balls (about 40 total). Dip each in butter, then cinnamon sugar.
- Layer: Arrange coated balls in greased Bundt pan. Cover and let rise 30 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake 25-30 minutes until golden brown.
- Make glaze: While baking, combine brown sugar, butter, and cream in saucepan. Simmer 2 minutes. Remove from heat, stir in vanilla and salt.
- Finish: Cool bread in pan 5 minutes, then invert onto plate. Drizzle warm glaze over top.
Notes
- Time-saver: Use refrigerated biscuit dough instead of homemade
- Make ahead: Prepare through step 4, refrigerate overnight, then bake next day
- Add-ins: Mix 1/2 cup chopped pecans between dough layers
- Storage: Best eaten day of baking, but keeps 2 days covered at room temperature
- Prep Time: 30 minutes (active)
- Cook Time: 30 minutes
- Category: Dessert/Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 420
- Sugar: 35g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg