📝 About This Recipe
This classic American treat is the ultimate indulgence, featuring pillows of soft, buttery enriched dough tossed in cinnamon sugar and drenched in a rich caramel glaze. Originating as a mid-century coffee cake favorite, it creates a beautiful mosaic of golden-brown bites that are meant to be pulled apart by hand. The combination of a tender, brioche-style crumb and a sticky, crunchy exterior makes this the perfect centerpiece for a festive brunch or a cozy weekend morning.
🥗 Ingredients
The Enriched Dough
- 1 cup Whole milk (warmed to 110°F)
- 1/3 cup Granulated sugar
- 2 1/4 teaspoons Active dry yeast (1 standard packet)
- 4 tablespoons Unsalted butter (melted and cooled slightly)
- 1 large Egg (at room temperature)
- 3 1/4 cups All-purpose flour (plus more for dusting)
- 1 teaspoon Fine sea salt
The Coating
- 1 cup Granulated sugar
- 2 teaspoons Ground cinnamon (high quality Ceylon preferred)
- 1/2 cup Unsalted butter (melted)
The Caramel Glaze
- 1/2 cup Light brown sugar (packed)
- 1/2 cup Unsalted butter
- 1 teaspoon Vanilla extract
- 1/2 cup Pecans (optional, toasted and chopped)
👨🍳 Instructions
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1
In the bowl of a stand mixer, whisk together the warm milk, 1 tablespoon of the sugar, and the yeast. Let it sit for 5-10 minutes until it becomes foamy and fragrant.
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2
Add the remaining sugar, melted butter, egg, salt, and 2 cups of the flour. Use the dough hook on low speed to combine until a shaggy mass forms.
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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 clears the sides of the bowl.
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4
Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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5
Generously grease a 10-12 cup Bundt pan with butter. If using pecans, sprinkle them evenly into the bottom of the pan.
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6
In a small bowl, mix the 1 cup of granulated sugar and cinnamon. In another bowl, place the 1/2 cup of melted butter for the coating.
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7
Gently deflate the risen dough. Pinch off small pieces (about 1 inch in diameter) and roll them into balls. You should have approximately 40-45 balls.
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8
Dip each ball into the melted butter, then roll in the cinnamon sugar until well-coated. Layer the balls evenly in the prepared Bundt pan.
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9
To make the glaze, whisk the remaining 1/2 cup butter and brown sugar in a small saucepan over medium heat until melted and smooth. Stir in the vanilla, then pour this mixture evenly over the dough balls in the pan.
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10
Cover the pan loosely and let the dough rise a second time for 45 minutes, until the balls have puffed up and filled the pan.
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11
Preheat your oven to 350°F (175°C). Place the Bundt pan on a baking sheet to catch any potential caramel drips.
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12
Bake for 35-40 minutes until the top is deep golden brown and the sugar is bubbling. If the top browns too quickly, tent loosely with foil.
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13
Remove from the oven and let rest in the pan for exactly 5-10 minutes. Do not wait longer, or the caramel will harden and stick to the pan.
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14
Place a large serving plate over the top of the pan and carefully invert it. Lift the pan away to reveal the crowning glory of caramelized dough.
💡 Chef's Tips
Ensure your milk is between 105°F and 115°F; too hot will kill the yeast, and too cold won't activate it. Don't over-flour the dough; it should be soft and supple for the best 'pull-apart' texture. Use a high-quality Bundt pan with a non-stick coating, but still grease it thoroughly to ensure a clean release. If you want a make-ahead option, perform the first rise in the refrigerator overnight to develop more flavor. Always place a baking sheet under the pan to prevent caramel from burning on the floor of your oven.
🍽️ Serving Suggestions
Serve warm with a side of cream cheese frosting for dipping. Pairs beautifully with a bold, dark roast coffee or a hot espresso. For a brunch spread, serve alongside salty bacon or breakfast sausage to balance the sweetness. A glass of cold milk is the classic kid-friendly accompaniment. Top with a few extra toasted pecans and a dusting of sea salt for a sophisticated twist.