Ingredients:

  • 1 cup (240ml) whole milk, warmed to 110°F
  • 1 packet (7g) active dry yeast
  • 0.25 cup (50g) granulated sugar
  • 4 tbsp (56g) unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 1 tsp (6g) salt
  • 3.5 cups (440g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 tsp (5g) ground cinnamon
  • 0.5 cup (113g) unsalted butter, melted
  • 0.75 cup (150g) light brown sugar, packed
  • 0.5 cup (113g) unsalted butter
  • 1 tsp (5ml) vanilla extract
  • 1 pinch salt

Instructions:

  1. In a stand mixer, bloom the yeast in warm milk with a pinch of sugar for 5 minutes until foamy. Add the remaining 1/4 cup sugar, 4 tbsp melted butter, egg, and 1 tsp salt.
  2. Gradually add the flour, kneading for 5–7 minutes until the dough is smooth and slightly tacky. Place in a greased bowl, cover, and let rise in a warm spot until doubled in size, approximately 1.5 hours.
  3. Punch the risen dough down and turn it onto a lightly floured surface. Cut the dough into roughly 60 small 1-inch pieces.
  4. In a gallon-sized Ziploc bag, combine 1 cup granulated sugar and cinnamon. Dip each dough ball into the 1/2 cup melted butter, then shake in the sugar bag until coated. Arrange balls evenly in a greased 10-cup Bundt pan.
  5. In a small saucepan over medium heat, melt the remaining 1/2 cup butter and brown sugar. Whisk until bubbling and smooth, then stir in vanilla and a pinch of salt. Pour the glaze evenly over the dough balls.
  6. Bake at 350°F (175°C) for 30–35 minutes until deep golden brown. Let cool in the pan for 5–10 minutes before inverting onto a serving plate.