(adapted from AllRecipes.com)
- 2 1/2 tsp active dry yeast
- 3 c all-purpose flour
- 1-2 tsp ground cinnamon, to taste
- 1 tsp salt
- 1/4 c white sugar
- 2 Tbsp butter, softened
- 1 c water
- 1/2 c butter
- 1 c packed brown sugar
Set bread machine to Dough. Put yeast, flour, cinnamon, salt, sugar, butter, and water in machine in the order recommended by the manufacturer. When dough is complete, turn out onto well-floured board and knead 10-20 times.
Preheat oven to 375°F. Butter bundt pan. In a small saucepan, melt together butter and brown sugar. Cut dough into 1″ cubes. Dredge cubes in butter/sugar mixture (Yes, it’s hot. Be careful.) and drop evenly into prepared bundt pan. Bake at 375°F for 20-25 minutes (until golden brown).
To serve immediately, place a plate over the top of the pan and invert them together. You may need to give the bottom of the pan a thump after you’ve got them flipped.
To serve the next morning, leave in pan and reheat at 375°F for 10-15 minutes (until butter/sugar mixture is gooey again). Serve as directed above.