In a stand mixer, add the milk, yeast & sugar, wait 5 minutes for the yeast to bloom then add the melted butter, eggs, salt, & 1 cup of flour. Beat on low with the dough hook for 30 sec. & then add all remaining flour cup by cup. Knead on medium for 4-5 mins. & then let it rest covered in a warm place for 2 hours.
Preheat oven to 180°C. Once dough has doubled, punch it and split it into 2 equal parts. You will use half the dough for this recipe. Keep the other half for the savory version or freeze to be used later. Cut small dough balls, aiming for 30-35 balls in total. Shape them with your hands so they’re round.
Brush the inside of the pan with butter, make sure to coat it well. Dust it with flour, tapping the excess out.
Mix the cinnamon with the white sugar in a bowl. Melt the butter in another bowl, make sure it’s not too hot.
Coat each ball in butter (drain excess), then in cinnamon sugar then place them one by one in the lined pan. Let them rise for another 20 mins.
While you wait, make the sauce by mixing the butter, brown sugar, cream, vanilla, salt and chopped pecans in a pan. Boil it for one min then remove from the heat and pour over the balls. Bake the bread at 180°C for about 35 mins until bubbly & golden. Enjoy warm!
Notes
To make a savory version there is no sauce to pour over. We are only dipping the balls in 45 g melted butter, then in zaatar, cheese, sesame, or whatever you like. You can add olives, garlic and herbs if you like.