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1
For the dough: Dissolve the yeast in the water in the bowl of a stand mixer.
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2
Add 3 cups of the flour, the milk, butter, sugar, salt and eggs.
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3
Beat on medium speed for 3 minutes.
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4
Stir in enough of the remaining flour to form a firm dough.
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5
Turn out onto a floured surface and knead until smooth and elastic, 6 to 8 minutes.
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6
Place in a greased bowl, turning once to grease the top.
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7
Cover and refrigerate overnight.
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8
For the caramel: Bring the brown sugar, butter and cream to a boil.
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9
Cook and stir for 3 minutes.
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10
Pour half into the greased bundt pan and sprinkle with the pecans.
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11
For assembly: Punch the risen dough down and shape into 40 balls (1 to 1 inches in diameter).
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12
Mix together the sugar and cinnamon in a shallow bowl.
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13
Pour the melted butter into another bowl.
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14
Roll the balls in the butter and then roll in the cinnamon-sugar mixture.
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15
Place 20 balls in the bundt pan and top with remaining caramel and the pecans.
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16
Lastly, place the final 20 balls of dough into the pan.
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17
Cover the bundt pan and let rise until doubled, about 45 minutes.
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18
Preheat the oven to 350 degrees F.
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19
Bake until the top is a deep golden brown, 45 to 50 minutes.
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20
Cool for 10 minutes before inverting onto a serving plate.
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21
Serve warm.
