R. brings a little bit of rural Iowa to Wesleyan.
After rolling the dough out and cutting it into 1/2'' squares. We made an assembly line - roll squares into dough-balls, dip dough in melted butter, and roll again in brown sugar and cinnamon
hard at work
toss the sugared dough-balls in a bundt pan. Bake.
the outside develops a deep brown crust while the inside stays moist and warm
top with a light cream cheese frosting
Since the bread is served hot, expect the frosting to melt a bit to form a glaze
and in half an hour the bread is destroyed