Monkey Bread

For the dough:
Dissolve yeast in warm water. Let it sit for 2 minutes.

Place milk and butter in a microwave-safe bowl. Heat until butter is melted and mixture is hot. Transfer to the bowl of a stand mixer or food processor, then add yeast mixture, flour, sugar, salt and egg. Beat until the dough gently pulls away from the sides of the bowl and has an elastic consistency. Add more flour if needed.

On a lightly floured surface, knead dough until smooth and elastic. Place in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for about 2 hours, or overnight in the fridge if preferred.

Grease a 10-inch bundt pan and set aside.

For the coating:
Melt the butter in a bowl. In another bowl, mix together the sugars and cinnamon.

Pull apart pieces of the dough and roll into about 1-inch balls. Dip each ball in the melted butter, and then roll in the sugar mixture. Place the balls of dough into the prepared bundt pan. Mix together any remaining butter and sugar together, and pour over the dough balls. Cover the pan with plastic wrap and allow the dough to rise for about 45 minutes at room temperature.

Preheat the oven to 180ºC (350ºF or Gas 4). Bake for 30–35 minutes until golden brown. Cool for 5–10 minutes, then remove to a serving plate.

For the glaze:
Whisk together icing sugar, vanilla, and cream until smooth and combined. Drizzle over the warm bread, and serve.