Preparation

• Whisk the warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.
• Add the eggs, butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes.
• Keep the dough in the mixer and beat for an additional 5-7 full minutes, or knead by hand on a lightly floured surface for 5-7 full minutes.
• Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl and allow the dough to rise in a warm environment for 1-2 hours or until double in size.
• Generously grease a 10-12 cup Bundt pan with butter or nonstick spray.
• Melt ½ cup of unsalted butter in a medium bowl. Mix granulated sugar and cinnamon together in another medium bowl.
• Punch down the dough to release the air. Roll small pieces of dough into balls (about 1.25 inches in diameter). Dip each ball in melted butter and roll in the cinnamon-sugar mixture. Arrange the balls in the Bundt pan and cover. Allow to rest for 20 minutes.
• Preheat oven to 350°F (177°C).
• Melt remaining ¼ cup butter, whisk in the brown sugar and vanilla extract. Pour over the shaped monkey bread.
• Bake for 35-45 minutes or until golden brown on top. Cool for 5-10 minutes, then invert onto a serving plate.
• Whisk all icing ingredients together. Drizzle over monkey bread. Cut into slices or let everyone pick off the pieces.
• Monkey bread tastes best served on the same day. Cover leftovers tightly and store.