Make the yeast dough as directed in this recipe through the first rise. While the dough is rising, make the caramel sauce.

To make the sauce, add the butter, whipping cream, brown sugar and salt to a heavy bottomed saucepan. Bring the ingredients to a boil over medium heat, whisking constantly. Boil for exactly 4 minutes. Remove from heat and let cool. Stir together the sugar and cinnamon for the coating in a small bowl.

When the dough has risen, punch it down and knead several times until smooth. Grease a 12 cup bundt pan and pour in 1/3 of the caramel sauce at the bottom, pinch off 1 inch section of dough, dip them in the melted butter, roll them in the cinnamon sugar and place in the bundt pan.

Continue the process until half the dough is in the pan, then pour on another 1/3 of the caramel sauce. Repeat the process with the other half of the dough. Finally, add the last 1/3 of the caramel sauce on top.

Let rise in a warm place for 30 minutes. Preheat oven to 350 F. Bake uncovered for 30 - 35 minutes or until golden brown on top. Remove from the oven and let cool for 5 minutes before carefully inverting onto a tray. It is best served warm, but will keep several days tightly covered.