Recipe 1262 - Cinnamon Ball Cake
Recipe 1262 - Cinnamon Ball Cake
(by Shirley McNevich)
2 loaves frozen bread dough (thawed)
1 stick butter (melted)
1 cup white sugar
3 tsp. cinnamon
1 cup chopped walnuts or chopped pecans
In a microwave safe bowl add the butter--melt the butter in the
microwave. In a separate bowl add white sugar and cinnamon--stir
until mixed. Spray a bundt cake pan with Pam. Pinch the bread dough
into walnut sized pieces, then roll each dough ball in the melted
butter, then in the cinnamon/sugar mixture. Once coated, place the
coated dough ball in the bundt pan. Repeat with all dough balls
making layers where necessary. Sprinkle chopped nuts in between
dough ball layers as you add dough balls, and sprinkle remaining
chopped nuts over the top layer. Cover the pan with Saran wrap and
let the dough rise on your counter until it doubles in size (about an
hour). Remove Saran wrap, then cover the bundt cake pan with foil.
Bake (covered) at 350 degrees for 30 minutes. Remove the foil then
bake 15 minutes uncovered.
Continue to:
Other Recipes:
- 1443 - Apple Walnut Cake
- 1444 - Parmesan Chicken
- 1276 - Quick Frosting/Icing
- 1327 - Squash Casserole
- 1265 - Turkey Pot Pie
- 1301 - Peach Dump Cake
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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