You can start these the night before and bake them in the morning. They are a cross between a sugary, cinnamony, buttery little cake and a sugary, cinnamony, buttery doughnut.
1 cup milk (heated for 1 minute in microwave)
1/4 cup warm water (110 degrees F.)
2 tablespoons butter, melted
2/3 cup sugar
2 eggs at room temperature, beaten
5 cups bread flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon cinnamon
2 teaspoons instand active dry yeast
1/2 cup butter, melted
1 1/2 cups sugar
1 tablespoon cinnamon
In a stand mixer, combine all the ingredients in order except the cinnamon topping. Using the dough hook, mix everything together until a soft dough forms.
Turn the dough out onto a lightly floured surface, and knead until elastic, about 10 minutes.
Roll out dough approximately 1/3 to 1/2 inch thick on lightly floured board. Using your floured doughnut cutter, cut out the doughnuts and place on silicone baking mats. Cover and wrap with plastic wrap. Let rise for about an hour.
At this point you can bake them or put them in the refrigerator overnight.
Preheat oven to 375 degrees and bake for approximately 8 minutes until the bottoms are golden. Do not overbake. Under baker them a little and they will continue to cook when you take them out of the oven. Let them cool for 1 to 2 minutes and then dip them in the melted butter and roll in the cinnamon and sugar mixture.
I worked with this recipe.