Ingredients

• 4 cups bread flour
• 1/3 cup caster sugar
• 1 1/2 teaspoons instant dried yeast
• 1 1/2 cups warm milk
• 1 egg
• 100g butter, softened, plus 100g extra melted
• 3/4 cup brown sugar
• 2 teaspoons ground cinnamon

Caramel sauce

• 50g butter
• 1/2 cup brown sugar
• 1/2 cup thickened cream

Method

• Step 1 Place flour, caster sugar and yeast in bowl of an electric beater fitted with a hook attachment. Knead to combine. Add milk, egg and softened butter. Knead on medium for 3-4 minutes or until a soft, smooth dough. Cover bowl with plastic wrap. Stand in a warm, draught-free place for 1 hour or until doubled in size.
• Step 2 Punch dough down with fist. Turn onto a lightly floured surface. Divide dough into 3 batches. Roll each batch into a log. Cut each log into 12 pieces. Roll pieces into balls.
• Step 3 Grease a 10cm Bundt cake pan. Combine brown sugar and cinnamon in a shallow plate. Working a few at a time, dip balls into melted butter to coat, then in brown sugar mixture to coat. Place in prepared pan as you go. Cover pan with plastic wrap. Stand in a warm, draught-free place for 1/2-1 hour or until doubled in size.
• Step 4 Preheat oven to 180C or 160C fan-force. Bake for 30 minutes or until golden. Stand in pan for 5 minutes. Turn onto a serving plate.
• Step 5 Meanwhile, make caramel sauce. Place all ingredients in a large frying pan over medium heat. Cook, stirring, until sauce simmers. Simmer for 5 minutes.
• Step 6 Pour over hot caramel sauce. Serve immediately or within 2-3 hours.