📝 About This Recipe
This classic American pull-apart bread is a whimsical masterpiece of soft, pillowy dough balls coated in a shimmering cinnamon-sugar crust. Bathed in a rich, buttery caramel sauce that hardens into a decadent glaze, it is the ultimate centerpiece for a festive brunch. Its interactive nature makes it a joy to eat, offering a nostalgic blend of warm spices and melt-in-your-mouth textures that define comfort food.
🥗 Ingredients
The Dough
- 1 cup Whole milk (warmed to 110°F)
- 1/3 cup Granulated sugar
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 4 tablespoons Unsalted butter (melted and cooled)
- 1 Large egg (at room temperature)
- 3 1/4 cups All-purpose flour (plus more for dusting)
- 1 teaspoon Kosher salt
The Coating
- 1 cup Granulated sugar
- 2 tablespoons Ground cinnamon (high quality Ceylon preferred)
- 1/2 cup Unsalted butter (melted)
The Caramel Glaze
- 1/2 cup Unsalted butter
- 3/4 cup Light brown sugar (packed)
- 1 teaspoon Vanilla extract
- 1 tablespoon Bourbon (optional, for depth of flavor)
- 1/4 teaspoon Salt
👨🍳 Instructions
-
1
In the bowl of a stand mixer, combine warmed milk, 1/3 cup granulated sugar, and yeast. Let it sit for 5-10 minutes until the mixture is foamy and activated.
-
2
Add the melted butter, egg, salt, and 2 cups of flour. Use the dough hook attachment on low speed to combine.
-
3
Gradually add the remaining flour. Increase the speed to medium and knead for 5-7 minutes until the dough is smooth, elastic, and slightly tacky but not sticking to the sides of the bowl.
-
4
Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
-
5
Generously grease a 10-12 cup Bundt pan with butter or non-stick spray. Ensure every crevice is coated to prevent sticking.
-
6
In a shallow bowl, whisk together 1 cup granulated sugar and cinnamon. Place 1/2 cup melted butter in a separate small bowl.
-
7
Gently deflate the risen dough. Pinch off small pieces (about 1 inch in diameter) and roll them into balls. You should have about 40-45 balls.
-
8
Dip each ball into the melted butter, then roll it in the cinnamon-sugar mixture until fully coated. Place the balls into the prepared Bundt pan, layering them evenly.
-
9
To make the glaze, melt 1/2 cup butter in a small saucepan over medium heat. Stir in the brown sugar, vanilla, bourbon, and salt. Whisk until the sugar dissolves and the mixture just begins to bubble.
-
10
Pour the caramel glaze evenly over the dough balls in the pan. Cover the pan with a clean kitchen towel and let rise again for 30-45 minutes.
-
11
Preheat your oven to 350°F (175°C). Place the Bundt pan on a baking sheet to catch any potential caramel drips.
-
12
Bake for 35-45 minutes until the top is deeply golden brown and the caramel is bubbling vigorously. If the top browns too quickly, tent loosely with foil.
-
13
Remove from the oven and let the bread rest in the pan for exactly 5-10 minutes. Do not wait longer, or the caramel will harden and the bread will stick.
-
14
Carefully invert the pan onto a large serving platter. Lift the pan slowly to reveal the glistening bread. Let cool for another 5 minutes before serving warm.
💡 Chef's Tips
Use a thermometer to ensure your milk is between 105°F and 115°F; too hot will kill the yeast, too cold won't activate it. Don't over-flour the dough; it should be soft and supple for the fluffiest results. If you're in a rush, you can use store-bought refrigerated biscuit dough, but homemade dough provides a superior, brioche-like texture. Always place a baking sheet under the Bundt pan to avoid a smoky oven from dripping sugar. For a citrus twist, add a teaspoon of orange zest to the cinnamon-sugar coating mixture.
🍽️ Serving Suggestions
Serve warm with a side of vanilla bean cream cheese frosting for dipping. Pairs beautifully with a strong dark roast coffee or a spicy chai latte. Accompany with a bowl of fresh tart berries to balance the sweetness of the caramel. For a brunch spread, serve alongside savory thick-cut maple bacon or a vegetable frittata. A glass of chilled sparkling cider or a Mimosa complements the cinnamon notes perfectly.