Nonstick cooking spray
1 1/4 cups muscovado sugar
1 cup (2 sticks) unsalted butter, melted
1 cup granulated sugar
1 teaspoon ground cinnamon
3/4 cup roughly chopped cashews, toasted
2 pounds Dinner Roll Dough, recipe follows, cut into about 40 pieces
Coffee ice cream, for serving
4 cups all-purpose flour
2 tablespoons sugar
1 1/4 teaspoons salt
Two 1/4-ounce packages rapid-rise yeast
1 cup whole milk
1/4 cup unsalted butter, plus more for greasing
1 egg, lightly beaten
Preheat the oven to 350 degrees F and place a rack in the center of the oven. Grease a 12-cup Bundt pan with cooking spray.
Stir to combine the muscovado sugar and butter, then set aside. In a large bowl whisk to combine the granulated sugar and cinnamon. Coat 10 to 12 pieces of the dough in the cinnamon-sugar mixture and place the pieces in the bottom of the prepared pan. Sprinkle in 1/4 cup of the cashews. Drizzle with one-quarter of the butter mixture. Repeat the layering process two more times, and finish with a layer of the coated dough drizzled with the butter. Bake for 45 minutes.
Cool the bread slightly, about 5 minutes, then turn out onto a plate or platter. Serve with coffee ice cream.
In a large bowl, whisk to combine the flour, sugar, salt and yeast. In a medium saucepan, heat the milk and butter just until the butter melts. Stir the liquid into the flour mixture. Stir in the egg and mix until a shaggy dough forms. Turn the dough onto a work surface and knead until it is smooth and elastic, 5 to 8 minutes. Grease a large bowl with butter. Transfer the butter to the prepared bowl and cover with plastic wrap. Let rise in a warm, draft-free place until doubled in size, about 1 hour 15 minutes.
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