Monkey Bread from Scratch

Lightly grease a fluted tube pan (such as Bundt®) with vegetable oil.

Combine warm water, yeast, and 1 teaspoon sugar in a large bowl.

Let stand until bubbly and foamy, about 5 minutes.

Stir in 1 cup flour, warm milk, egg, 3 tablespoons sugar, butter, salt, and vanilla extract.

Mix well before adding remaining 2 1/2 cups flour.

Mix and knead until dough comes together in a ball.

Cover with plastic wrap and let rise in a warm place for 30 minutes.

Turn dough out onto a lightly floured surface and punch down gently to deflate.

Divide dough into small or medium balls.

Mix brown sugar and cinnamon together in a small bowl.

Dip each dough ball in melted butter, remove with a fork, and roll in sugar mixture until well coated.

Arrange in the prepared pan.

Cover with plastic wrap or a damp cloth and let rise until almost doubled, about 45 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Bake in the preheated oven until golden brown, about 35 minutes.

Invert onto a large plate; cool for 10 minutes before serving.