Cinnamon-Sugar Pull-Apart Rolls

From LDS Living Newsletter

3 1/2 to 3 3/4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 package active dry yeast
1/4 cup margarine or butter
1 egg
1/4 cup margarine or butter, melted
4 tablespoons Sugar
1 teaspoon Cinnamon

1. Grease 12-cup bundt cake pan or tube pan, 10×4 inches.

2. Mix 1 1/2 cups of the flour, the sugar, salt and yeast n 3-quart bowl. Heat milk and 1/4 cup margarine in 1-quart saucepan over medium-low heat, stirring frequently, until very warm (120 degrees F.) Add milk mixture and egg to flour mixture. Beat on low speed until moistened; beat 3 minutes on medium speed. Stir in enough remaining flour to make dough easy to handle.

3. turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes. Shape dough into 24 balls. Dip each ball of dough into the melted margarine, roll them in a cinnamon and sugar mixture. Layer evenly in pan. Cover and let rise in warm place until double, 20 to 30 minutes.

4. Heat oven to 350 degrees F. Bake until golden brown, 25 to 30 minutes. Cool 2 minutes; invert onto heatproof serving plate. Serve warm.