Step 1

Make the yeast dough as directed in this recipe through the first rise. While the dough is rising, make the caramel sauce.

Step 2

To make the sauce, add the butter, whipping cream, brown sugar and salt to a heavy bottomed saucepan. Bring the ingredients to a boil over medium heat, whisking constantly. Boil for exactly 4 minutes. Remove from heat and let cool. Stir together the sugar and cinnamon for the coating in a small bowl.

Step 3

When the dough has risen, punch it down and knead several times until smooth. Grease a 12 cup bundt pan and pour in 1/3 of the caramel sauce at the bottom, pinch off 1 inch section of dough, dip them in the melted butter, roll them in the cinnamon sugar and place in the bundt pan.

Step 4

Continue the process until half the dough is in the pan, then pour on another 1/3 of the caramel sauce. Repeat the process with the other half of the dough. Finally, add the last 1/3 of the caramel sauce on top.

Step 5

Let rise in a warm place for 30 minutes. Preheat oven to 350 F. Bake uncovered for 30 - 35 minutes or until golden brown on top. Remove from the oven and let cool for 5 minutes before carefully inverting onto a tray. It is best served warm, but will keep several days tightly covered.