Instructions

• Lightly grease a large mixing bowl and a bundt or angel-food pan with the softened butter noted in the ingredient list; set both aside.
• In a large measuring cup or small bowl, combine 1 cup warm whole milk (115°F), 1/3 cup warm water (115°F), 1/4 cup sugar, 2 tablespoons melted (and slightly cooled) butter, and 2 1/4 teaspoons yeast. Gently whisk to combine. Set aside about 5 minutes (if using active dry yeast, wait until the mixture is foamy, about 5–10 minutes).
• In the bowl of a stand mixer fitted with the dough hook, add 3 1/4 cups all-purpose flour and 2 teaspoons salt. Mix on low for about 1 minute to combine.
• With the mixer on medium-low, slowly pour the milk/yeast mixture into the flour. Continue mixing until a loose ball of dough forms, stopping once if needed to scrape down the sides with a spatula.
• Increase the mixer speed to medium and mix the dough for 7 minutes, until it is soft and elastic.
• Remove the dough from the mixer, place it on a lightly floured surface, and gently knead by hand for about 30 seconds. Shape the dough into a smooth ball.
• Place the dough in the greased bowl, turn it to coat all sides with the softened butter, cover the bowl tightly with plastic wrap, and place in a warm, non-drafty spot. Let rise 60–90 minutes, or until the dough has nearly doubled in size.
• After the first rise, transfer the dough to a lightly floured surface and roll it out to a rough 10" x 13" rectangle.
• Grease the prepared cake pan again if needed. In a medium bowl, mix 1 cup sugar and 2 teaspoons ground cinnamon. In another medium bowl, melt 4 tablespoons unsalted butter.
• Pinch off pieces of dough about the size of a marble to a golf ball. One at a time, roll each piece in the melted 4 tablespoons butter, then roll it in the cinnamon-sugar mixture. Place each coated ball into the prepared pan, arranging them evenly; the pan will be about half full.
• Cover the pan with plastic wrap and place it in a warm, non-drafty area for a second rise of 60–90 minutes, until the dough balls are puffy.
• About 15 minutes before baking, preheat the oven to 350°F.
• About 15 minutes before baking, in a small saucepan over medium heat melt 12 tablespoons (1½ sticks) unsalted butter. Stir in 1/2 cup dark brown sugar and whisk for about 4 minutes, until the mixture is fully combined and uniform in color.
• Remove the plastic wrap from the pan and very gently pour the butter–brown sugar sauce evenly over the top of the dough balls. Gently tap the sides of the pan to help the sauce seep down among the pieces; you should see bubbles as the sauce fills in.
• Bake the monkey bread at 350°F for 30 minutes, until golden and cooked through.
• Remove the pan from the oven and let it rest 5–10 minutes. Place a flat plate over the top of the pan and very carefully invert the pan to release the bread. Tap the pan in a few places if needed, then lift the pan off the bread. Serve immediately.