Mmmmm....

Thanks to Bud, Aubrey, and everyone else doing their snow dances, wearing pj's inside out, and all the other crazy superstitions that supposedly bring snow, we actually got a few days of skiing in over break. Sadly, it seems that the majority of snow dancers have been speaking french or something like that because the white goodness hasn't made it down to Williamstown...yet. I'm still optimistic. But onwards to the real reason for this post: spreading the wealth of Cinnamon Pull-a-Parts. Happy Baking!

Cinnamon Pullaparts
350°/40 min
One large bunt pan of sticky goodness (but not enough for the baker to assume that there will be a piece left after the short time it takes to turn off the oven and put away the oven mitts)

Prepare:
½ recipe Basic Rolls dough
Use a 10-inch ring mold, bunt or springform pan with tube. Grease well. Pour into bottom of the pan:
1/3 cup melted butter or margarine
Sprinkle with:
1/3 cup brown sugar
½ cup chopped pecans or walnuts
Mix together: more is better
½-3/4 cup sugar (half brown, half white if desired)
1 ½ tablespoons cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
After first rising, punch down dough and divide into twenty hunks. Dip each hunk into:
½ cup melted butter or margarine
Then roll lightly in sugar mixture. Place hunks in a single layer on the bottom of pan. Cover and let rise in a warm place until very light and almost doubled. Place pan on foil-lined baking sheet and bake. After removing from the oven, allow pan to sit on a wire rack for about five minutes, then turn upside down onto serving plate, leaving pan over the pullaparts for a few more minutes. Remove pan and serve.




Basic Rolls
375°/20-25min
About 3 dozen rolls

Mix together in a large bowl:
2 cups lukewarm water
½ cup sugar
Add:
1 package active dry yeast
When mixture is foamy, add:
3 ½ cups unbleached white flour
1/3 – 1/2 cup nonfat powdered milk solids
Stir briskly, about 200 strokes, then add:
½ cup softened butter or margarine
2 eggs
1 ½ teaspoon salt
Gradually stir in, enough to form a soft dough:
3 cups flour
Knead only until smooth. This dough should be soft, even a little sticky. Place in an oiled bowl, cover and let rise until doubled in bulk. Punch down, scrape from bowl and shape into rolls as desired. Place in greased baking pan(s), about ½ inch apart, or in greased muffin tins. Cover and let rise in a warm place until very light and almost doubled. Bake.