Directions

1. Make the topping  Combine the sugar and Kandy Spice in a small bowl and set aside.

2. Make the dough  Put the oil, egg, salt, sugar, yeast, and Kandy Spice along with ½ cup (113g) lukewarm water into a large bowl. Whisk to blend. Add the flour, 1 cup at a time, and stir until there are no patches of dry flour.

3. Use your hands to knead the dough in the bowl until it is soft and smooth, about 5 minutes. Cover the bowl with a clean dish towel and let the dough rise until it has doubled in size, 45 to 60 minutes.

4. Make the glaze  Put the brown sugar and butter into a small saucepan set over low heat. When the butter has melted and the sugar has dissolved, stir in the spices and heat until they’re fragrant, about 30 seconds longer. Set aside.

5. Shape the dough  Gently deflate the dough and place on a floured work surface. Divide the dough into 48 small balls (about 1 tablespoon each). Tip: To shape the balls easily, divide the dough into 4 pieces. Use your hands to roll each piece into a ‘snake’ about 1½-inches thick. Cut each snake crosswise into 12 equal pieces. Roll the pieces into smooth balls.

6. Generously grease a 12-cup cupcake or muffin tin.
7. Dip the dough balls in the topping, turning to coat them all around. Place 4 balls into each muffin cup. Spoon glaze over the dough balls — be sure to use all the glaze.
8. Cover the muffin tin with a clean dish towel and let the dough rise until it appears puffy, 45 to 60 minutes. Near the end of the rising time, preheat the oven to 350° F.

9. Bake until the rolls are golden brown and feel set, about 15 minutes. Remove the tin from the oven and place a sheet pan upside down over the rolls. Use oven mitts to hold the pans together and carefully turn them over so the rolls are sitting upside down on the sheet pan with glaze drizzling down.

10. Serve warm or at room temperature.