Dessert: Cinnamon Bun Bundt Cake

Recipe by Brent Ridge and Josh Kilmer-Purcell and Sandy Gluck Why not make cinnamon buns into a coffee cake that can be pulled apart when ready to serve. It's a dessert that is just meant to make it to the breakfast table the next morning (if there's any

Ingredients

1 envelope (1/4 ounce, 2 1/2 teaspoons) active dry yeast
1/4 cup plus 1 teaspoon granulated sugar
1/4 cup warm water (105 ° to 110 °F)
6 tablespoons (3/4 stick) unsalted butter, at room temperature
4 large egg yolks
3/4 cup buttermilk
1 teaspoon salt
3 1/2 to 4 cups all-purpose flour (spooned into cup and leveled off)
Vegetable oil for the bowl
Flour for the work surface

Instructions

In a small bowl, dissolve the yeast and 1 teaspoon granulated sugar in the warm water. Let stand for 5 minutes, or until foamy.
Meanwhile, in a stand mixer fitted with the paddle attachment, beat the butter and 1/4 cup granulated sugar until smooth. Beat in the egg yolks, buttermilk, and salt until well combined.
Beat in the yeast mixture. But in 3 1/2 cups of the flour until combined. Transfer the dough to a lightly floured work surface and knead until smooth, adding more flour if necessary.
Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let stand at room temperature until doubled in volume, about I hour. (If you've got an 8-cup or larger clear measuring cup, use this as your bowl—this makes it really easy to see if the dough has doubled.)