Ingredients
2 loaves frozen white bread dough, thawed (not raised)
1 cup sugar
2 teaspoons cinnamon
12 cup butter or 12 cup margarine, melted
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
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Graduated rising bucket — track dough fermentation by volume
Cover for proofing bowls — keeps dough from drying out
Rounded bowl scraper — fold dough, scrape bowls clean, shaping
Swedish mixer with roller — mimics hand kneading, gentle on dough
Stand mixer for bread dough, pastry, meringues, butter churning
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Graduated rising bucket — track dough fermentation by volume
Cover for proofing bowls — keeps dough from drying out
Rounded bowl scraper — fold dough, scrape bowls clean, shaping
Swedish mixer with roller — mimics hand kneading, gentle on dough
Stand mixer for bread dough, pastry, meringues, butter churning
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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knead dough. mix sugar and cinnamon in small bowl. pinch off dough into walnut-size balls. roll in melted butter, then in sugar-cinnamon mixture. place in butter-greased bundt or angel food pan, in layers. sprinkle nuts over each layer, if desired. pour remaining butter and sugar over top. let rise, about 10 minutes. bake in 325 degree oven for 35 to 45 minutes. invert onto plate while still warm.