2 1-pound packaged refrigerated pizza dough
1 tablespoon cinnamon
1 cup sugar
8 tablespoons (1 stick) butter, melted
You might also want a half cup of raisins
Heat the oven to 375
Tear off small bits of the dough and roll them into 1 to 1 1/2 inch balls (this is Emily's favorite part). If you are adding raisins this is the time to do it. Just roll a few right into each ball.
Combine the cinnamon and sugar in a bowl. Dip each ball in the butter, then in the cinnamon sugar. Transfer the balls to a buttered Bundt pan.
Drizzle (okay, let's be honest here - there is not really anything bad that could follow this word when used in a recipe. I, for one, get a little excited over what could be next whenever I see the word "drizzle" in a recipe that calls for butter and sugar.) Drizzle any remaining butter over the top and sprinkle with any remaining cinnamon sugar. (See, didn't I tell you good things would follow that word?)
Bake until golden brown. The recipe calls for 40 minutes, but I highly recommend you cover the pan with foil after 20 or 25 minutes. Otherwise the top layer gets really tough. When the bread finishes baking, remove from the oven and let cool five minutes.
Place a plate on top of the pan and carefully flip the whole thing over (so that the pan is now on top of the plate). If you have a Bundt pan you are probably familiar with this move. Tap the top and sides os the pan to release the bread.
If you are lucky, you'll get bread that looks like this:
And a happy face something like this: