These tasty breads have come back into style again, and for good reason. Here, we streamline the process by using store-bought pizza dough.
Ingredients
Dough:
- 1 pound pizza dough
- Softened butter, for coating the pan
Cinnamon-Sugar Coating:
- 1 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- ¼ teaspoon kosher salt
- 8 tablespoons (1 stick) unsalted butter, melted and cooled to room temperature
- ½ teaspoon pure vanilla extract
Preparation
- Allow the dough to rise in a warm place until it increases in size and it easily springs back to the touch, 30 to 60 minutes.
- Coat the inside cups of the 12-cup Bundt pan generously with the softened butter; reserve.
- While the dough is rising, prepare the cinnamon-sugar coating. Put the sugar, cinnamon, and salt in a shallow medium bowl, and mix until combined. Add the butter and vanilla, and stir well.
- Cut the pizza dough into 60 pieces of equal size, keeping the dough covered as you go. (The pieces do not need to be smooth – a rough cut is OK.)
- Toss the dough pieces in the cinnamon-sugar mixture to coat generously, and then transfer to the cups in the prepared pan (there should be 5 pieces per cup in the pan). Spoon any additional cinnamon-sugar over the dough, and then cover the pan loosely cover with plastic wrap. Let rise until the dough puffs slightly, about 30 minutes (the amount the dough rises depends on the freshness and type of dough used).
- Preheat the oven to 350°F with the rack in the middle position. Once the dough has risen, remove the plastic wrap and then transfer the pan to the oven. Bake until nicely browned on top and the sugar is bubbling slightly, 20 to 25 minutes.
- Remove from the oven and allow to cool fully before unmolding and serving. These are best served on the same day they’re baked.