Monkey Bread.

This is so incredibly yummy! :D Of course, I love anything with cinnamon and sugar...so, YUMMO!

Here's the recipe:

1pkg. (1/4 oz.) active dry yeast

1/4 c water

1 1/4 cup warm milk

1/3 c butter, melted

1/4 c sugar

2 eggs

1 tsp. salt

5 cups of all-purpose flour

Caramel:

2/3 c packed brown sugar

1/4 c butter, cubed

1/4 c heavy whipping cream

Assembly:

1 c sugar

1tsp. ground cinnamon

1/2 c butter, melted

In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.

Turn onto a floured surgacel knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hr.

For caramel, in a small saucepan, bring the brown sugar, butter and cream to a boil. Cook and stir for 3 minutes. Pour half into a greased 10-in. fluted tube pan.

Punch dough down; shape into 40 balls. In a shallow bowl, combine sugar and cinnamon. Place melted butter in another bowl. Dip balls in butter, then roll in sugar mixture.

Place 20 balls in the tube pan; top with remaining carmel. Top with remaining balls. Cover and let rise until doubled, about 45 minutes.

Bake at 350 for 30-35 minutes or until golden brown. (Cover loosely with foil if top browns too quickly,)  Cool for 10 minutes before inverting onto a serving plate. Serve warm.

Tip: Save time by kneading the dough and refrigerating overnight. The next day, let the dough sit on the counter for 30 minutes, then continue as the recipe directs.