• Preheat oven to 350F and lightly grease the inside of a bundt pan or tube pan with butter. Set aside.
• In a large bowl, whisk together flour, sugar, cornstarch, baking powder, and salt.
  4 cups (500 g) all-purpose flour, ¼ cup (50 g) granulated sugar, 2 Tablespoon cornstarch, 4 teaspoons baking powder, 1 ½ teaspoons salt
• Use a grater¹ to shred butter over flour mixture and then stir butter pieces into the flour mixture.
  12 Tablespoons unsalted butter
• Add milk and stir until you have a cohesive dough. Usually I will have to use my hands to work the dough together.
  1 ¼ cup (295 ml) whole milk
• Transfer dough to a clean, lightly floured surface. Form into a ball and then flatten dough to ½” thick.
• Using a sharp knife and pressing straight down into the dough (don’t “saw” the dough), cut dough into pieces smaller than 1”.
• Prepare cinnamon/sugar mixture by whisking together ½ cup granulated sugar and 2 ½ teaspoons ground cinnamon. Roll each piece of dough through cinnamon/sugar then layer into prepared bundt pan.
  ½ cup (100 g) granulated sugar, 2 ½ teaspoons ground cinnamon
• Sprinkle remaining cinnamon/sugar over dough. Set aside and prepare glaze.

GLAZE

• In a small saucepan, combine butter and brown sugar over medium heat and cook until butter is melted. Bring to a boil then remove from heat.
  18 Tablespoons salted butter, 1 cup (225 g) + 2 Tablespoons light brown sugar
• Drizzle butter/sugar glaze evenly over dough.
• Transfer bundt pan to 350F (175C) oven and cook 30 minutes or until dough pieces are cooked through.
• Allow to cool for 10 minutes then carefully invert onto serving platter. Enjoy warm.