Ooey, gooey monkey bread is pull-apart cinnamon-y goodness perfect for breakfast or dessert. The from-scratch sweet yeast bread is soft and tender, and a big drizzle of melted brown sugar butter takes this sticky bread to the next level.
Heat the milk in a small saucepan over low heat to warm it to a bare simmer (about 105 degrees F). Remove from heat, pour into a small bowl, and whisk in the yeast and a pinch of sugar. Let the yeast mixture sit until it begins to activate and bubble, about 5 mins.
In the mixing bowl of a stand mixer (or a large mixing bowl) add the butter, and sugar and mix with a paddle attachment on medium speed until combined. Beat in the eggs, one at a time. Pour in the yeast mixture and mix (mixture will be clumpy).
Combine the salt with the flour and slowly add it into the yeast mixture while beating on low. Once combined (the mixture will be shaggy), switch to a dough hook and knead it until the dough is smooth, but still a little sticky, about 3-4 mins. (Alternatively, you can knead by hand on a lightly floured surface.)
Place the dough into a large bowl coated with vegetable or canola oil, turning once to coat. Cover tightly with plastic wrap and place in a warm spot to rise until it has doubled in bulk, about 1 1/2 hours.
Combine the sugar and cinnamon for the coating in a small bowl and butter a bundt or tube pan well with butter.
Once the dough has doubled, turn it out onto the counter or large cutting board and punch it down slightly and flatten it into a large rectangle (about 14x12 inches) with your hands.
Cut the dough into squares using a pizza cutter or sharp knife, measuring roughly 1 inch each (you should have about 108 squares). Roll each square into a ball (doesn't need to be perfect) and toss a few balls at a time in the cinnamon sugar mixture.
Layer the balls in the prepared bundt pan, staggering them as if you're building a brick wall. Cover tightly with plastic wrap and place in a warm spot to rise until the balls have puffed and risen until doubled in bulk, about 1 1/2 hours.
Preheat the oven to 350 degrees. Combine the butter, brown sugar, and cinnamon in a small saucepan and bring to a simmer over medium heat. Stir until sugar is dissolved and pour the mixture over the dough.
Place the pan on a lined sheet pan (to catch any drips) and bake until golden brown and caramelized, about 35 mins. Let cool in the pan slightly, about 5-10 mins, then turn out onto a serving plate, allowing the brown sugar coating to drip down the sides. Serve warm.