For the Dough: ▢4 tbsp butter, softened divided ▢1 1/2 cups warm water ▢1 tbsp yeast ▢2 tbsp sugar ▢1 tbsp salt ▢4 cups all-purpose flour more or less as needed For the cinnamon topping: ▢1 cup brown sugar ▢2 tsp cinnamon ▢8 tbsp butter melted
Butter a bundt pan with 2 tablespoons of butter, being careful to coat every surface, then set aside.
In a large bowl or the bowl of a stand mixer, dissolve the yeast and sugar in the warm water and let stand for five minutes, or until foamy. Add the remaining two tablespoons of butter, the salt, and 3 cups of flour, and mix until combined.
Add additional flour, ¼ cup at a time, until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch (be careful not to add too much flour!). Knead 3-5 minutes, until smooth. Cover and let rise 30 minutes.
Preheat the oven to 350. In a small bowl, whisk together the brown sugar and cinnamon, and set aside. Gently punch the dough down and pat into a large square. Cut into 64 equal pieces using a pizza cutter. Roll each piece of dough into a ball and dip in the melted butter, then roll in the cinnamon sugar mixture and place in the prepared bundt pan.
Repeat with remaining dough, then cover and let rise for 30 minutes. Bake 30-35 minutes, or until the top is deep brown. Let cool five minutes, then invert onto a platter. Serve warm.