• Start by making the dough using the Sourdough Bread Master Recipe. Continue here after the first dough rise.
• Coat the inside of the bundt pan with 1 -2 tsp softened butter. It’s easiest to do this using the butter wrapper or a small piece of parchment. Be sure to coat all the nooks and crannies, anywhere that the dough could stick. Set the pan aside but have it close to your workstation.
• Melt 3 Tbl butter in a glass bowl. Set aside.
• Combine the brown sugar, cinnamon, and pinch of salt in a medium sized bowl and set them aside.
• Turn the dough out onto the surface where you’ll be working and gently knead it for 3-4 turns.
• Pinch of small portions of dough that are about 1 inch in size until there are 30-60 portions. The dough balls do not need to be exactly the same size.
• Roll each portion of dough into a ball keeping the bulk dough under a clean towel.
• Coat each ball in the melted butter and then in the cinnamon sugar mixture and place each ball evenly distributing them in the bundt pan.
• Cover the pan with plastic wrap, beeswax wrap or a plate for the second rise. Place the pan in a warm area and allow to rise for 1-2 hours until the dough has nearly doubled in size.
• Preheat the oven to 350˚.
• Bake for 40-50 minutes until golden brown. The internal temperature of the bread should be around 190˚ F. Allow to cool completely on a cooling rack.

Prepare the icing:

• Set out the butter and cream cheese so they warm to room temperature. Cutting them in small cubes will help speed this process.
• Add the butter and cream cheese into a medium mixing bowl. Using a hand mixer or standing mixer fitted with a whisk attachment, blend the butter and cream cheese until smooth and fluffy.
• Add the vanilla and blend until completely combined.
• Add the powdered sugar one cup at a time until desired consistency is reached. If the icing is too thick, blend in a little milk, 1 teaspoon at a time until you’re happy with the consistency. The icing should be pourable but not too runny.

Unmold the Monkey Bread:

• Run a paring knife around the pan to free any stuck spots. Invert the bread onto a cooling rack that is nested in a baking sheet.

Ice the Monkey Bread:

• Pour the icing evenly over the bread allowing it to drip over the sides.