Gooey Goodness: My Sticky & Sweet Monkey Bread Recipe

Instructions:

1. Proof the yeast: Combine warm milk, yeast, and a teaspoon of sugar. Let stand until foamy.
2. Combine wet ingredients: Mix melted butter, remaining sugar, egg, and vanilla in a separate bowl.
3. Combine wet and dry: Add the wet ingredients to the yeast mixture. Gradually add the flour and salt until a shaggy dough forms.
4. Knead the dough: Knead on a lightly floured surface or in a stand mixer until smooth and elastic.
5. First Proof: Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size.
6. Combine sugar and cinnamon in a shallow bowl.
7. Divide the dough: Punch down the dough and divide it into small (1-inch) pieces.
8. Coat in cinnamon-sugar: Roll each piece in the cinnamon-sugar mixture until evenly coated.
9. Arrange in pan: Layer the coated dough balls in the prepared bundt pan.
10. Second Proof: Cover the pan and let rise for 30 minutes.
11. Melt butter: Melt the butter in a saucepan over medium heat.
12. Add sugar: Stir in the brown sugar and cook until dissolved.
13. Add cream and vanilla: Stir in the heavy cream, vanilla, and salt. Bring to a simmer and cook until slightly thickened.
14. Pour sauce: Pour the caramel sauce evenly over the dough balls in the pan.
15. Bake: Bake in a preheated oven until golden brown and the sauce is bubbly.
16. Cool: Let cool in the pan for 10-15 minutes before inverting onto a serving plate.