Cinnamon Bun Bundt Cake
Serves: 6
Manley Abshire
1 January 1970
Based on User reviews:
33
Spice
55
Sweetness
56
Sourness
33
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
To make the dough: In a small bowl, dissolve the yeast and 1 teaspoon granulated sugar in the warm water
2
Let stand for 5 minutes, or until foamy
3
Meanwhile, in a stand mixer fitted with the paddle attachment, beat the butter and 1/4 cup granulated sugar until smooth
4
Beat in the egg yolks, buttermilk, and salt until well combined
5
Beat in the yeast mixture
6
But in 3 1/2 cups of the flour until combined
7
Transfer the dough to a lightly floured work surface and knead until smooth, adding more flour if necessary
8
Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let stand at room temperature until doubled in volume, about I hour
9
(If you've got an 8-cup or larger clear measuring cup, use this as your bowl—this makes it really easy to see if the dough has doubled
10
) In a small bowl, dissolve the yeast and 1 teaspoon granulated sugar in the warm water
11
Let stand for 5 minutes, or until foamy
12
Meanwhile, in a stand mixer fitted with the paddle attachment, beat the butter and 1/4 cup granulated sugar until smooth
13
Beat in the egg yolks, buttermilk, and salt until well combined
14
Beat in the yeast mixture
15
But in 3 1/2 cups of the flour until combined
16
Transfer the dough to a lightly floured work surface and knead until smooth, adding more flour if necessary
17
Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let stand at room temperature until doubled in volume, about I hour
18
(If you've got an 8-cup or larger clear measuring cup, use this as your bowl—this makes it really easy to see if the dough has doubled
19
) To prepare the filling: Transfer the dough to a lightly floured work surface and roll to a 12 × 18-inch rectangle
20
Brush weigh 3 tablespoons of the melted butter
21
In a small bowl, combine the 2/3 cup brown sugar, the cinnamon, and salt and sprinkle over the dough
22
Starting at one short end, roll into a cylinder
23
Cut crosswise into 10 equal pieces
24
Brush a 10- to 12-cup Bundt pan with melted butter and coat with the 3 tablespoons brown sugar
25
Place the pieces of dough, seam side down, around the pan, angling the pieces slightly so that no piece completely covers the swirl pattern of its neighbor
26
Cover with plastic wrap and let rise until light and puffed, about 45 minutes
27
Preheat the oven to 350°F
28
Bake for 35 minutes, or until the buns are golden brown and well risen
29
Remove from the oven and let cool in the pan for 5 minutes, then invert onto a cake plate
30
Serve warm or at room temperature
31
Transfer the dough to a lightly floured work surface and roll to a 12 × 18-inch rectangle
32
Brush weigh 3 tablespoons of the melted butter
33
In a small bowl, combine the 2/3 cup brown sugar, the cinnamon, and salt and sprinkle over the dough
34
Starting at one short end, roll into a cylinder
35
Cut crosswise into 10 equal pieces
36
Brush a 10- to 12-cup Bundt pan with melted butter and coat with the 3 tablespoons brown sugar
37
Place the pieces of dough, seam side down, around the pan, angling the pieces slightly so that no piece completely covers the swirl pattern of its neighbor
38
Cover with plastic wrap and let rise until light and puffed, about 45 minutes
39
Preheat the oven to 350°F
40
Bake for 35 minutes, or until the buns are golden brown and well risen
41
Remove from the oven and let cool in the pan for 5 minutes, then invert onto a cake plate
42
Serve warm or at room temperature