Source  Mel's Kitchen Cafe

Recipe Added:  10/27/2012

Use a pastry brush to butter a Bundt pan with 2 Tbsp softened butter. Mix together milk, water, butter, melted, sugar, and yeast; set aside. Mix flour and salt together in a mixer fitted with dough hook. Turn machine to low and slowly add milk mixture until dough comes together. Increase speed to medium and mix until dough is shiny and smooth, 6-7 minutes. If needed, add 2 Tbsp flour at a time and mix until dough comes together. Spray a large bowl with cooking spray, place dough in bowl and turn to coat lightly. Cover with plastic wrap and let rise until doubled, 1-2 hours. For sugar coating, mix brown sugar and cinnamon together.

Gently remove dough from bowl and, using a bench scraper or knife, cut dough into 64 pieces. Roll each dough piece into a ball. Dip balls in 2 Tbsp melted butter. Roll balls in brown sugar mixture, layer in Bundt pan, staggering seams where balls meet. Cover tightly with plastic wrap and let rise until puffy and is 1-2 inches from top of pan, 1-2 hours.

Heat oven to 350F. Uncover pan and bake until top is deep brown and caramel begins to bubble around edges, 30-35 minutes. Cool in pan only 5 minutes (longer, and the bread will be too sticky and hard to remove), then turn out on a platter or large plate and cool slightly, about 10 minutes. For glaze, whisk powdered sugar and milk together in bowl until smooth. Drizzle glaze over warm bread, letting it run over the top and sides of the bread. Serve warm.

1. http://www.melskitchencafe.com/2012/10/the-best-monkey-bread.html

2. http://www.browneyedbaker.com/2010/08/27/monkey-bread-recipe/