This is such a fun Sunday morning breakfast. This definitely has quite a few steps, but with a bread machine, it really is mostly hands off. Making a caramel sauce from scratch helps keep that sodium level low.
The whole pan is about 150mg, so divide by how many servings you do.
Ingredients
Dough
1 cup warm water
2 tablespoons oil
1 egg
3 cups flour
3 teaspoons yeast
Coating
⅓ cup sugar
2 teaspoons cinnamon
Caramel Sauce
1 cup sugar
5 tablespoons unsalted butter
½ cup heavy whipping cream
Directions
Bread machine
Put all dough ingredients in bread maker according to manufacturers suggestions. Usually liquids first, then dry with yeast being last.
Run on dough setting.
Stand mixer
Combine water, sugar and yeast and allow it to sit for 5 minutes. You should see the yeast get puffy. If not, get new yeast.
Add the other dough ingredients and knead for 2 minutes using sing the dough hook.
Cover with a clean towel and let dough rise until doubled in size.
While the dough is rising
In a medium sauce pan on medium low heat, melt 1 cup sugar, swirling occasionally.
Once the melted sugar is nice and golden, remove from heat, whisk in butter.
Continuing to whisk constantly, add in cream.
Pour into a heat proof container and set aside.
After dough is ready
Combine cinnamon and sugar in a shallow bowl.
Lightly grease a loaf pan. Pour half the caramel into the pan
Place dough on floured surface and shape into small dough balls. Roll each ball in cinnamon sugar mix and place in pan.
Let rise until doubled.
Pour the rest of the caramel over top of the dough.
Bake at 375° F for 20-30 minutes.
Remove from oven and let cool for 10 minutes. Flip pan upside down on a plate and allow the bread to slide out and caramel to drip down.
Comments