2 1/2 teaspoons active dry yeast
1 cup warm water, 110-degrees
1/4 cup sugar
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
2 tablespoons butter, melted
1 cup butter
1 cup packed brown sugar
- Mix the yeast with the warm water and sugar and let sit for a few minutes until the mixture is foamy. Add the flour, cinnamon, salt, and 2 tablespoons melted butter and mix until the dough forms a soft ball, adding more flour if needed. Knead until smooth.
- In a medium saucepan on low heat, melt one cup of butter, stir in brown sugar. Remove from heat.
- Divide the dough into one-inch balls. Drop one piece at a time into the butter-brown sugar mixture. Thoroughly coat dough pieces, then layer them loosely in a greased Bundt or tube pan, staggering layers so you’re placing each dough ball over a space between the two below. Cover and let rise in a warm, draft-free spot until dough reaches the top of the pan, about 1 hour.
- Bake in a preheated 350-degree oven for 20 to 25 minutes or till golden brown. Remove from oven and let cool for 5 minutes. Place a plate face down on top of the pan and, using oven mitts to hold plate on pan, turn over and transfer the bread to the plate.