Cinnamon Crown Rolls

Recipe View In a large mixing bowl, dissolve the yeast in warm water. Let stand until foamy, about 10 minutes.

Recipe View In a saucepan, heat the milk and 1/2 cup softened butter over medium heat until the butter is melted. Stir in 1/2 cup granulated sugar and salt. Remove from heat and let cool to lukewarm. (Approximately 10 minutes)

Recipe View Stir the milk mixture into the yeast mixture until well combined. Mix in the beaten eggs, then gradually add the flour, 1 cup at a time, mixing until a soft dough forms.

Recipe View Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes.

Recipe View Lightly grease a large bowl. Place the dough in the bowl, turning to coat. Cover with a damp cloth and let rise in a warm place until doubled in size, about 1.5-2 hours.

Recipe View Grease a 9-inch tube pan thoroughly. In a small saucepan, combine 1/3 cup butter, brown sugar, and corn syrup. Cook over medium heat, stirring until the butter is melted and the sugar is dissolved. Pour evenly into the bottom of the prepared tube pan.

Recipe View Punch down the risen dough and turn it out onto a lightly floured surface. Cover with a clean cloth and let rest for 10 minutes.

Recipe View In a shallow bowl, combine 3/4 cup granulated sugar and cinnamon. In a separate bowl, melt the remaining 1/4 cup butter.

Recipe View Preheat oven to 350°F (175°C).

Recipe View Divide the dough into 1-inch balls. Roll each ball first in the melted butter, then in the cinnamon-sugar mixture. Arrange the balls side-by-side around the bottom of the tube pan. Cover with a cloth and let rise in a warm place until doubled in size, about 45-60 minutes.

Recipe View Gently drizzle 1 tablespoon of heavy cream over each ball.

Recipe View Bake for 45-55 minutes, or until the tops are golden brown. Remove from oven and immediately invert onto a large serving plate.