Ingredients
Equipment
Method
- Start by preparing your stand mixer with the paddle attachment. In the bowl, combine 1¼ cups of flour, granulated sugar, instant yeast, and kosher salt. Mix these ingredients on low speed until they're well combined, which should only take a minute or two.
- Next, you’ll want to prepare the wet ingredients. In a medium saucepan, heat 1 cup of whole milk and ½ cup of unsalted butter over medium heat. Stir gently until the butter has melted, and check that the temperature reaches between 120°F (49°C) and 130°F (54°C). This temperature is crucial for activating the yeast.
- Once your milk mixture is ready, pour it directly into the flour mixture. Beat this combination at medium speed for about 2 minutes. Make sure to stop and scrape the sides of the bowl to ensure everything is mixed evenly.
- Now, crack in 1 large egg at room temperature and beat again at medium-high speed for about 2 minutes. The mixture should become smooth and well blended at this stage.
- With the mixer running on low speed, gradually add in 2 cups of flour. Keep mixing until it’s fully combined. You may find that the dough is still a bit too wet; don’t worry, that’s normal!
- Next, switch to the dough hook attachment. Gradually add the remaining ¼ cup of flour, one tablespoon at a time, until you achieve a soft, somewhat tacky dough. This process usually takes about 6 to 8 minutes. Make sure to stop and scrape the sides of the bowl and the dough hook as you go.
- Once your dough is formed, it’s time to let it rise. Spray a large bowl with cooking spray and place the dough inside, turning it to coat the top. Cover the bowl with a clean kitchen towel and let it rise in a warm, draft-free area until it doubles in size, which should take about 40 to 50 minutes.
- While waiting, prepare the filling. In a small bowl, mix together ¾ cup of brown sugar, 4 teaspoons of ground cinnamon, ¼ teaspoon of ground nutmeg, and the remaining teaspoon of salt until well combined.
- After the dough has risen, lightly punch it down and let it rest for 10 minutes. On a clean surface, roll out the dough into a rectangle measuring 26x7 inches. Brush 2 tablespoons of melted butter onto the dough, leaving a ½-inch border on one long side.
- Evenly sprinkle the brown sugar mixture over the buttered dough, making sure to cover it generously. Starting from the long side opposite the border, roll the dough up tightly into a log. Pinch the seam to seal, and shape the log to be about 26 inches long and of even thickness.
- Using a serrated knife, cut the log into 26 slices, each about 1 inch thick. Dip the knife in flour as needed to prevent sticking.
- Spray a 10-cup Nordic Ware Elegant Party Bundt Pan with baking spray containing flour. Arrange the slices evenly in the pan, placing some slices with cut sides facing out. Press them firmly into each other to fit snugly.
- Cover the pan and let the rolls rise in the warm area until they are puffed and hold an indentation when pressed, about 25 to 35 minutes.
- Preheat your oven to 350°F (180°C) while the rolls are rising.
- Once ready, bake the bundt for 25 to 30 minutes or until golden brown and an instant-read thermometer inserted near the center registers at least 190°F (88°C). After baking, let it cool in the pan for 5 minutes.
- Finally, carefully invert the bundt onto a serving plate. Brush the top with the remaining 2 tablespoons of melted butter. Serve it warm or at room temperature with a generous drizzle of Cream Cheese Glaze.
Notes
Test the dough for proper gluten development using the windowpane test. Pinch off (don’t tear) a small piece of dough, lightly flouring hands if necessary. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.
Glaze will be thinner and runnier if applied to a warm loaf. If serving warm, you may want to serve the glaze on the side and drizzle it over individual slices.