Adapted from Food.com. Very yummy and decadent …
2 tbsp unsalted butter – for coating Bundt pan
2 tbsp unsalted butter, melted – for adding to dough
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1 cup milk (about 110 degrees)
1/3 cup water (about 110 degrees)
1/4 cup sugar
2 1/4 tsp instant yeast
3 1/4 cups all-purpose flour, plus extra for work surface
1 3/4 tsp salt
1 cup light brown sugar
2 tsp cinnamon
8 tbsp unsalted butter, melted
Butter a Bundt pan with 2 tbsp softened butter. Set aside.
In large measuring cup, mix together milk, water, melted butter, sugar, and yeast. Mix flour and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. Turn dough onto lightly floured counter and knead briefly to form smooth, round ball. Coat large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with cooking spray. Cover bowl with plastic wrap and place in warm oven until dough doubles in size, 50 to 60 minutes.
While dough is rising, mix the brown sugar and cinnamon together in a bowl. Place the melted butter in a second bowl. Set aside.
Gently remove dough from bowl, and pat into an 8-inch square. Using bench scraper or knife, cut dough into 64 pieces.
Working one at a time, dip the dough pieces in melted butter, allowing excess butter to drip back into bowl. Roll in brown sugar mixture, then layer balls in Bundt pan.
Cover and place in turned-off oven until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.
Remove pan from oven and heat oven to 350 °. Unwrap pan and bake until top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool in pan for 5 minutes, then turn out on platter and allow to cool slightly, about 10 minutes.
Additions:
Pecans
Drained pineapple tidbits
Coconut
Orange zest