Soft, warm, sweet, and cinnamony... once you learn to make monkey bread from scratch, you may never go back!

Preparation

For the bread, warm milk to 100°F, then sprinkle yeast over the milk and let dissolve, 2–3 minutes.

Add 2 cups of flour, sugar, melted butter, eggs, and salt to an electric mixer. Add the yeast mixture and mix on medium speed with a dough hook for 2 minutes, scraping down the sides as needed. Add the remaining 2 cups flour and mix on low speed until fully incorporated and dough is pulling from the sides. 

Turn dough out onto a floured work surface and knead 10–12 times to shape into a ball (dough will be sticky). Transfer dough to a bowl, cover loosely, and let rise for 1 hour.

When dough has risen, turn out onto a work surface, and shape into a thick rope. Cut dough into 1-ounce pieces (approximately 48 total), then shape each piece into a ball.

To make the coating, combine cinnamon and sugar in a work bowl. Dip each dough ball into the melted butter, roll in cinnamon sugar, then place on a baking sheet and let rise for 30 minutes.

Heat oven to 350°F. Grease a Bundt pan, then fill evenly with the risen dough balls.

To make the syrup, heat maple syrup, brown sugar, butter, and salt in sauce pot, just to dissolve the sugar. Pour warm syrup over the dough balls and bake for 30–35 minutes. Remove from oven and let cool 10 minutes before turning out onto a serving plate.