Brown Sugar Mix
3/4 c brown sugar
1/4 c sugar
1 1/2 t cinnamon
1 stick unsalted butter, melted
3 1/8 c plus all purpose flour
2 T butter
1 c milk
1/3 c water
1/4 c sugar
1 active dry yeast
2 1/8 t salt
1 c confectioners sugar
2 1/4 T milk
1/8 t salt
Bundt Pan Prep
1 T softened butter
Using 1 T softened butter generously butter a bunt pan, taking care to get in all the little corners, and set aside.
In a bowl add sugar, melted butter, water, heavy whipping cream, and yeast. Stir well and set aside until foamy.
Fit a stand mixer with the dough hook. Add flour and salt and mix on low until well combined. Pour in the yeast mixture, change the slowly to 4 and mix for 7 minutes. Meanwhile add a tiny bit of vegetable oil to a large bowl and spread it around.
Remove dough from stand mixer and place in oiled bowl. Roll the dough around in the oil, cover with plastic wrap and set it aside to rise until doubled in size. Note that the dough will be sticky at this point but it won’t be later.
Mix some brown sugar, white sugar and cinnamon with a folk for in a bowl and set aside.
Toss some bench flour to cutting board and get some get some good coverage. Add bench flour to your hands also.
Remove dough from bowl and place on floured cutting board. Shape it into 8 inch square.
Cut this guy into fourths, then each fourth into 16 pieces using a bench cutter.
Set up a station with the dough ball smelted butter in one bowl. Dip each ball in the butter, then sugar mixture and the place in the buttered pan. Stagger the balls so they stick together nicely while they bake.
Preheat oven to 350 degrees Fahrenheit. Cover our monkey bread with plastic wrap and place into a warm place until it rises to about ½ inch from the top. You can also just use a Tea Towel.
In a bowl mix Confectioner sugar, milk, vanilla and a pinch of salt with whisk or electric mixer until smooth.
Bake Monkey bread for 30-40 minutes. Let it cool in the pan for a couple minutes to help it set. Take a plate and place over the Bundt pan then flip.
Pull off Bundt pan. Wait a couple of minutes and drizzle over the glaze. Enjoy.