In a large mixing bowl, combine warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy. This activates the yeast, ensuring your dough rises properly.

Add melted butter, egg, and salt to the yeast mixture. Whisk until well combined.

Gradually add flour, one cup at a time, mixing until a soft dough forms. You may need to adjust the flour amount slightly depending on humidity.

Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. This develops the gluten, giving the bread its structure.

Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.

In a small bowl, mix together granulated sugar and ground cinnamon. This will coat the dough balls and give the monkey bread its signature flavor.

Preheat your oven to 350°F (175°C).

Once the dough has risen, punch it down to release the air. Tear off small pieces of dough (about 1 inch in size) and roll them into balls.

Roll each dough ball in the cinnamon sugar mixture until fully coated. Layer the coated dough balls in a greased Bundt pan, stacking them as you go.

Once all the dough balls are in the pan, cover with a towel and let rise for another 30 minutes.

Bake in the preheated oven for 25-30 minutes, or until golden brown and cooked through. The internal temperature should reach about 190°F (88°C).

While the bread is baking, prepare the glaze by whisking together melted butter, powdered sugar, vanilla extract, and milk until smooth. Adjust milk for desired consistency.

Once baked, remove from the oven and let cool for 10 minutes before inverting onto a serving plate. Drizzle the glaze over the warm monkey bread and serve immediately.