Better Batter Buddy Erin Kaley requested this popular Christmas-time treat, and Naomi was happy to oblige. Sweet globs of dough doused with sticky cinnamon scented caramel syrup – this dish is best served warm directly from the oven!
1 cup white sugar
1 Tbsp cinnamon
1-2 sticks melted butter or margarine
1 cup packed brown sugar
1 1/2 sticks butter or margarine (3/4 cup)
Raisins or nuts, optional (2 c)
Preheat oven to 375 degrees F and heavily grease or butter a 9-10 inch tube pan.
Mix white sugar and cinnamon in a medium sized bowl. Take the bread dough dip a tablespoon into melted butter or margarine. Drop bread globs by tablespoons or cookie scoops into the butter, and then into the cinnamon sugar mixture, shaking to coat all surfaces.
Working quickly and gently, Arrange pieces in the bottom of the greased pan. Sprinkle with a very light layer of the cinnamon sugar mixture. Continue layering until all the bread globs are coated and in the pan. If you are using raisins or nuts, you may place them among the bread globs as you are layering.
Allow to rise for 20-30 minutes or if in a cold room up to an hour.
In a small saucepan, melt the butter or margarine with brown sugar over medium heat. Bring to a boil, and boil for 1 minute. Immediately pour over the layered bread globs.
Immediately place in the oven and bake for 30-45 minutes, or until puffed and golden brown on the surface. Let bread cool in pan for 10 minutes, then turn out onto a large plate or platter with a lip. Pull apart and enjoy!