(From Mom Morgenegg’s Kitchen Aid Book though I have added to what I had from it based on recipe from food network)
2 Tbs yeast
1 Cup warm milk
3 ¾ – 4 ¼ Cup flour
¾ Cup butter softened or melted
9 Tbs sugar
1 tsp salt
3 eggs
Soften yeast in ¼ cup warm water and a little sugar. Mix in 1 cup flour, add rest of ingredients except remaining flour. Add flour till workable soft dough, just about till it is not very sticky. If not using a stand mixer do the last of the kneading on counter with a little flour. Let rise till doubled. Grease a bundt pan. Melt butter for coating balls of dough, and make up cinnamon sugar for coating. Punch down dough and make balls about 1” in diameter. Coat dough balls in melted butter then cinnamon sugar. Put in bundt pan filling about ½ way. At this point you can refrigerate overnight if you want. Preheat oven to 350°. Before baking let dough rise about 50%. Bake about 25-30 minutes. When done remove and let cool about 10 minutes before inverting onto a plate to remove from bundt pan. Best served warm.