Homemade Monkey Bread

Make the Dough

1. In a large measuring cup, add the milk, water, melted butter, sugar, and yeast. Gently whisk. Set aside for about 5 minutes.
2. Meanwhile, in the bowl of a stand mixer with the dough hook attached, add the flour and salt. Mix with the dough hook for about 1 minute to combine.
3. With the mixer on medium-low, slowly pour the butter/yeast mixture into the flour. Continue mixing until a loose ball of dough forms. You may need to stop and scrape down the edges with a spatula.
4. Turn the mixer to medium and mix for 7 minutes, until the dough is soft and elastic.
5. Use your hands to remove the dough from the hook and bowl. Place on a lightly floured surface and gently knead the dough for about 30 seconds. Use your hands to shape the dough into a ball, smooth the edges with your fingers.
6. Spray a large bowl with cooking spray. Place the dough into the bowl and turn it over a couple of times to coat it with the oil. Cover with plastic wrap and place in a warm, non-drafty area for about 60 to 90 minutes, or until the dough has nearly doubled in size.

Form the Monkey Bread

1. After the dough has risen, transfer it from the bowl onto a lightly floured surface and use a rolling pin to roll the dough out to a rough 10"x 13" rectangle.
2. Grease the cake pan (bundt or angel food) liberally with softened butter and a paper towel. In a medium-sized bowl, mix together the sugar with the cinnamon. Melt the butter in a medium-sized bowl.
3. Use your fingers to pinch off a piece of dough and form it into a ball. It should be somewhere between a marble and a golf ball in size. Roll the dough in the melted butter and then roll it around in the sugar-cinnamon mixture. Place in the prepared pan. Repeat with the remaining dough, and fill the pan evenly (the pan will only be about half full at this point).
4. Cover the pan with plastic wrap and place in a warm, non-drafty area for another 60 to 90 minutes.

Finish Off the Monkey Bread

1. Preheat the oven to 350°F.
2. About 15 minutes before baking the bread, melt the butter in a saucepan over medium heat. Stir in the brown sugar and whisk until fully combined and uniform in color, about 4 minutes.
3. Remove the plastic wrap and gently pour the butter/brown sugar sauce all over the top. Very gently tap the sides of the pan to help the sauce seep down throughout the pan and bread. This takes a couple of minutes, you should see air bubbles appear as the sauce fills in around the bread balls.
4. Place in the oven and bake for 30 minutes.
5. Remove from oven and let rest for 5 to 10 minutes. Place a flat plate on the top of the pan and very carefully invert the pan. Tap on the pan in a few places to help the bread release from the pan. Gently remove the pan from the bread. Serve at once.