Cinnamon Roll Monkey Bread Recipe

In a medium size mixing bowl add flour, milk, yeast, butter, eggs, vanilla extract and the salt.
Knead it together until we get a uniform texture for about 10 – 15 minutes.
Cover the bowl and leave it in a 68°F – 81°F /20°C – 27°C place for 40 – 90 minutes to double in size or at least raise considerably.

When the dough doubles in about an hour, take it out of the bowl to put it on a well floured surface. Roll it out to about ⅞" / 2cm height.
Cut little balls with a 1½" / 4cm cookie cutter.
Roll the first layer of balls onto the cinnamon-butter cover.
Place them into the baking form.
Place the next layer of balls on top without dipping them and now brush them with the same cinnamon covering. The reason we don't dip the higher layers into the cinnamon cover is that doing so picks up too much of the butter cover that slowly drips down into the bottom of the baking form creating a buttery pool without much use.
Place the dough into the middle rack of a 350°F / 180°C preheated oven then bake until the internal temperature reaches 185°F / 85°C and the top gets a golden brown color, which should happen in about 20-30 minutes depending on the oven.
Let it cool a couple of minutes then take it out to a cooling rack for a bit more.
For fancy serving place some balls onto a plate and pour vanilla custard over it.