4tablespoonsbutterdivided (2 melted and 2 softened for pan)
3 ¼cupunbleached flourmay need up to 1/4 cup more when kneading
For Coating & Glaze:
Add milk, 2 tablespoons melted butter, sugar and yeast to a large measuring cup and stir to combine. Mix the 3¼ cup flour and salt in the bowl of a standing mixer with a dough hook on low. Slowly add the milk-yeast mixture and stir until dough comes together. Increase speed to next level and knead the dough for abut 6 minutes, adding 2-3 tablespoons of flour (a tablespoon at a time) as needed for dough to clear sides of bowl (the dough should still be sticking to the bottom of the bowl, though).
Remove dough from mixing bowl to a lightly floured surface and shape into a ball. Coat bowl with oil (I simply use the bowl I mixed in), replace dough in bowl and turn to coat with oil. Cover bowl with plastic wrap and leave to sit until doubled in size, about 1 hour.
Use the 2 tablespoons of softened butter to liberally coat a Bundt pan.
Remove dough to a lightly floured surface (I use a tea towel for easy clean up) and pat into about an 8x9" rough rectangle. Use a long knife to cut into 64 pieces - it doesn't matter if they're even or not.
Place the melted butter in one small bowl and combine brown sugar and cinnamon in another bowl.
Roll each piece of dough into a rough ball, dip in melted butter and then roll in the brown sugar coating. Place in buttered pan, layering and staggering dough balls as needed to make an even loaf. Sprinkle any extra sugar-cinnamon mixture on the top.
Cover pan with plastic and leave out on counter for 30 minutes before placing in the refrigerator to finish rising slowly overnight.
Remove pan from refrigerator abut 2 hours before you want to serve it. Leave at room temperature, still covered, 45 minutes to 1 hour and preheat oven to 350 degrees the last 15 minutes.
Remove cover, place in heated oven and bake 30-40 minutes until the bread is very browned and the sides are bubbling.
Cool for 5 minutes in pan before turning out onto a serving platter (use hot pads to hold the pan, as it will still be hot).
Whisk together powdered sugar and milk to a pouring consistency. Use a spoon to drizzle the glaze over the warm Monkey Bread and serve while still warm.