Ingredients:

  • 4 cups (500g) All-purpose flour
  • 1/4 cup (50g) Granulated sugar
  • 2 1/4 tsp (7g) Instant yeast
  • 1 tsp (6g) Fine sea salt
  • 1 cup (240ml) Whole milk, warmed to 110°F
  • 1/3 cup (75g) Unsalted butter, melted
  • 1 Large egg, room temperature
  • 1 cup (200g) Granulated sugar (for coating)
  • 2 tbsp (15g) Ground cinnamon
  • 1/2 cup (115g) Unsalted butter, melted (for glaze)
  • 3/4 cup (150g) Light brown sugar, packed
  • 1 tsp (5ml) Pure vanilla extract

Instructions:

  1. Dough Preparation and Portioning: Knead the dough ingredients (flour, sugar, yeast, salt, milk, butter, egg) until smooth and let rise for 1 hour. Cut the dough into bite-sized spheres.
  2. The Cinnamon-Sugar Shake: In a large Ziploc bag, combine 1 cup granulated sugar and 2 tbsp cinnamon. Drop dough pieces into the bag in batches and shake until fully coated. Arrange coated balls evenly in a heavily greased Bundt pan.
  3. Creating the Caramel Glaze: In a small saucepan over medium heat, whisk together 1/2 cup melted butter, brown sugar, and vanilla extract until the sugar is dissolved and glossy. Pour the glaze evenly over the dough balls.
  4. Baking: Bake at 350°F (175°C) for 30–35 minutes until deep golden brown and bubbling. Let cool for 5–10 minutes before inverting onto a serving plate.