• 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.   
  

Glaze

• While the bread cools down, make the glaze if desired it’s optional.
• Whisk together powdered sugar, milk and vanilla in a small bowl until the mixture is smooth. Drizzle the glaze over the warm monkey bread. Serve warm.