Ingredients

The following ingredients have 4 Servings
  • 1 package yeast
  • 1/4 cup warm water
  • 1 1/4 cups warm milk
  • 1/3 cup butter (melted)
  • 1/4 cup sugar
  • 2 eggs
  • 1 teaspoon salt
  • 5 cups flour
  • 2/3 cup brown sugar (packed)
  • 1/2 cup butter (sliced into smaller pieces)
  • 1/4 cup heavy whipping cream
  • 1 cup chopped pecans (optional)
  • 1 cup sugar
  • 2-3 teaspoons cinnamon
  • 1/2 cup butter (melted)

Instruction

  • In a large, bowl dissolve yeast in warm water. Add milk, butter, sugar, eggs, salt, and half of the flour (2 1/2 cups) Beat on medium speed for 3 minutes. Stir in the remaining flour until it forms a firm dough. Turn onto a floured surface and knead until smooth and elastic (about 7-8 minutes).
  • Place in a greased bowl and turn over to get the whole dough ball greasy. Cover and let rise for about an hour or until the dough doubles in size.
  • In a saucepan, combine brown sugar, butter, and cream and bring to a boil. Stir for about 3 minutes until it's nice and melted together. Pour half of the caramel sauce into a greased, fluted pan. If you are using pecans, add half of them to the pan as well.
  • When the dough is done, punch it down and form it into 35-40 balls. In a pie pan or shallow bowl, combine sugar and cinnamon. Place melted butter in another bowl. Dip balls in butter, then roll in a cinnamon/sugar mixture. Arrange dough balls into the fluted pan.
  • Pour the remaining caramel sauce evenly on top of the dough balls.
  • Bake at 350 degrees for 30-35 minutes or until golden brown (if they are browning too fast you can loosely cover it with tin foil). Cool for 10 minutes, then turn upside down onto a serving plate.