Alright, so this recipe is kind of a mix of two other ones. The dough was made from scratch in the bread maker the night before, and put in the bunt pan the night before as well. That made it super easy to just throw it in the oven the next morning.
Dough Ingredients:
- 1 cup water
- 1 teaspoon salt
- 1/4 cup sugar
- 2 tablespoons margarine, softened
- 3 cups flour
- 1 teaspoon ground cinnamon
- 2 1/2 teaspoons active dry yeast
Sugar/cinnamon Mixture:
- 1 cup sugar
- 2 teaspoons cinnamon
Glaze Ingredients:
- 1/2 cup butter (1 stick)
- 1 cup brown sugar
Night Before:
- Put all of the dough ingredients into the bread maker (in the order shown above).
- Set the bread maker to the "dough" setting. Start it up.
- Once the dough is done, put it onto a floured cutting board.
- Knead the dough 11 times.
- Stretch it as you would pizza dough (throwing it into the air or whatever works for you) until it is about 1 inch thick
- Cut the dough into 1 inch squares.
- Grease a bundt pan
- Mix 1 cup sugar and 2 teaspoons of cinnamon together in a gallon ziplock bag
- Toss 10 of the dough squares at a time in the sugar/cinnamon mixture. Place them into the bunt pan.
- Once all dough pieces are in the bundt pan, cover the bundt pan with plastic wrap
Day of:
- Preheat the oven to 375
- Take the prepared bunt pan and contents out of the fridge and put it on top of the oven to rise for 20 minutes (remain covered)
- Heat the 1/2 cup butter and 1 cup brown sugar in a medium sauce pan to create the glaze.
- Let the glaze boil for 1 minute.
- Uncover the bunt pan and pour the glaze on top.
- Bake for 30 minutes or until golden brown on top
- Let cool for 5 minutes.
- Loosen edges and flip upside down on a cutting board. Pull apart with fingers and enjoy!
