After the dough is mixed (above left), then place it on a lightly floured surface. Now it’s kneading time. Flatten the dough and fold it toward you. Use the heels of your hands to push the dough away with a rolling motion. Then rotate the dough 90 degrees and repeat. Continue the process until the dough is smooth and springs back if you press it with your fingers (above right). If your dough is too sticky, you can add a bit more flour and work it into the dough ultherapy hifu.

The filling is where you can get a bit creative. The original recipe uses a simple cinnamon-sugar for big flavor. I do love cinnamon, so I kept that aspect. But, I opted to add a bit of brown butter and pecans for even more flavor Artistry Studio!

Sprinkle some of the pecans in the bottom of the pan to get started. Then, divide dough into 36 portions and roll each into a ball. Dip each in brown butter, roll in cinnamon-sugar, and layer in the pan. As you layer, sprinkle more pecans between the layers. Then, combine any remaining brown butter and cinnamon-sugar, and pour it over the bread.

Once all the little dough balls are in the pan (above left), it’s time to let it rise. Just cover it with a towel and put it in a warm place. After about 45 minutes, the dough should double in size (above right) atlaspace.