Chef notes

Little dough balls rolled in cinnamon sugar, stacked in a bundt pan, and covered in brown sugar caramel. I made two pans because everyone in my family wanted some. The caramel soaks down between all the balls while it bakes so every piece is sticky and gooey. You don't cut it, you just pull off a chunk with your fingers.

Ingredients

• All-purpose flour
• Milk
• Instant yeast
• Butter
• Sugar
• Egg
• Salt
• Cinnamon
• Brown sugar
• Butter

Recipe

1. 1.Make the dough: warm the milk and whisk in the yeast. Mix the flour, sugar, and salt, then add the milk, egg, and softened butter and knead until smooth. Cover and rise in a warm spot until doubled, about 1 hour.
2. 2.Punch the dough down and cut it into small pieces. Roll each piece into a ball.
3. 3.Roll every ball in cinnamon sugar and pile them into a greased bundt pan in layers.
4. 4.Melt butter with brown sugar and a little cinnamon to make a pourable caramel, and pour it evenly over all the dough balls.
5. 5.Cover and let rise another 30 minutes so the balls puff up and fill the pan.
6. 6.Bake at 350°F for 30–35 minutes until deep golden brown on top.
7. 7.Cool in the pan for about 10 minutes, then pull apart while it's still warm and sticky.

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