1. Prepare the Bundt pan. Spray the inside of the Bundt pan liberally with nonstick cooking spray.
2. Prepare the dough. In the bowl of your stand mixer, whisk together the warm milk, yeast, and ½ teaspoon sugar. Cover with plastic wrap and let sit for 5 to 10 minutes. The mixture will start to foam on top. This process is referred to as proofing the yeast.
3. Remove the plastic wrap. Attach the dough hook or flat paddle attachment to your stand mixer. Add the eggs, butter, salt, and 1 cup of the flour. Beat on low speed for 1 minute, scraping the side of the bowl with a silicone spatula.
4. Add the remaining flour and beat on medium speed until the flour is incorporated and the dough begins to pull away from the side of the bowl (about 3 minutes).
5. Transfer the dough to a lightly floured work surface and knead for about 2 minutes. If the dough is sticking to your hands and work surface, just sprinkle it with a little more flour.
6. Using a paper towel, grease a large mixing bowl with 1 teaspoon of vegetable oil. Place the dough into the bowl and turn it so the oil lightly covers all of the dough. Place plastic wrap over the bowl and allow the dough to rise for 2 hours, or until it doubles in size.
7. While the dough rises, you can start to prepare the monkey bread coating. In a medium microwave-safe bowl, melt 12 tablespoons of the unsalted butter and set aside. In a separate bowl, combine the granulated sugar and cinnamon.
8. When the dough is ready, punch it down gently to release the excess air. Take small pieces of dough and roll them into balls about 1½ inches in diameter. Dip each ball into the melted butter, then roll in cinnamon sugar. You should get about 40 balls in total. After each ball is coated, place it into the prepared Bundt pan. Once all the balls are in the pan, cover the whole thing loosely with a kitchen towel and let rest for 20 minutes. The dough will rise slightly.
9. While the dough rests, preheat the oven to 350 °F. Adjust your oven racks so you can place the Bundt pan on the lower rack. If you bake it too close to the top of the oven, it has a tendency to overbrown. Don’t put the bread in just yet!
10. Melt the remaining 12 tablespoons of butter in a small pan. Whisk in the brown sugar and vanilla extract. Pour the mixture evenly over the risen monkey bread.
11. Bake on the lower rack of the oven for 30 minutes, or until golden brown. If the top is getting too brown, loosely cover it with foil. I like to check the internal temperature of the bread for doneness. Insert an instant-read thermometer halfway into the bread. The bread is done when it reaches an internal temperature of 190 °F.
12. Remove the pan from the oven and let it rest for 10 minutes. Place your serving platter upside down over the pan and do a quick flip to get the bread out of the pan. It’s great right out of the oven, but if you like, you can give it a little drizzle of my confectioner's sugar glaze: In a mixing bowl, combine the confectioners’ sugar, 1 tablespoon milk, and vanilla. If needed, ​​use the additional 1-2 tablespoons of milk to make the icing a drizzle consistency. Drizzle over the monkey bread and enjoy!

Notes

You’ll need nonstick cooking spray to grease your Bundt pan. My favorite for this recipe is classic PAM.