If using a stand mixer, use the the dough hook. Start by combining water and yeast in the stand mixer bowl. Use a large bowl , if making this by hand. Let it sit until dissolve for about 5 minutes.
Meanwhile in a microwave safe medium bowl, combine milk, with the butter pieces,sugar, salt and microwave for about a minute. Stir until everything is melted.
Pour butter mixture into the large bowl or stand mixer. Thoroughly mix – mixture should be lukewarm. If not, let it sit for a few minutes. Whisk in egg.
Gradually add about 3 ½ cups of flour and continue mixing dough.
If mixing by hand, remove dough and place on a lightly floured surface. Knead for about 6-8 minutes.
Add in enough additional flour (if needed) to make soft dough. Err on the side of caution ; less flour, rather than more.
Place dough in a greased bowl, turning once to coat the dough. Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1 1/2 to 2 hours or until doubled. Punch the dough down.
Prepare bundt pan by spraying every inch with baking spray or grease with softened butter. Set aside.
Also prepare cinnamon sugar by combining brown sugar and cinnamon coating. Set aside.
Remove dough from the bowl or mixer and place on a board.
Shape dough into a rough square. Using a knife, cut the dough into about 45-50 pieces. Then start rolling dough into a ball , until all the pieces have been shaped into a ball.
Next dip the balls in melted butter then quickly place into the brown sugar mixture. Roll it around until covered in sugar.
Place the balls in the prepared bundt pan, staggering the seams to randomly to build layers.
Cover the bundt with plastic wrap or clean kitchen cloth. Let it rise in a warm place before baking – a crucial step. It might take about 45 minutes or more . It all depends on the temperature – during summer this rises faster, within 30 minutes.
Preheat oven to 350 F. Bake for 30- 35 minutes or until golden brown on top. Remove from the oven and let cool for 5 minutes before carefully inverting onto a plate.