Start by warming your milk and water to about 105–110°F. In a bowl, combine the warm milk, warm water, and granulated sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes, until it becomes frothy.

In a larger mixing bowl, whisk together the flour, salt, and cinnamon. Once your yeast mixture is ready, pour it into the dry ingredients. Add melted butter and vanilla extract. Stir until a rough dough forms.

Transfer your dough to a floured surface. Knead it for about 5-7 minutes, until smooth and elastic. This action builds the gluten structure, which is key for that fluffy texture.

Place your kneaded dough in a greased bowl and cover it with a clean kitchen towel. Allow it to rise in a warm area for about 1 hour, or until it doubles in size.

While the dough is rising, make the brown sugar coating. In a bowl, mix together brown sugar, cinnamon, and melted butter. This step brings out an incredible sweetness.

Once the dough has risen, punch it down gently to release the gas. Divide the dough into small pieces, about the size of a golf ball. Roll each piece into a ball and then coat them generously in the brown sugar mixture.

Grease a bundt pan with softened unsalted butter. Randomly layer the dough balls in the pan. It’s okay if some overlap; they’ll rise and fill in the gaps.

Cover the bundt pan with a towel and let the dough rise for an additional 30 minutes. This allows the flavors to develop and contributes to the final texture.

Preheat your oven to 350°F (175°C). Once the dough has risen again, bake it for 30-35 minutes, until golden brown. Keeping an eye on it during the last few minutes will prevent over-baking.

For the glaze, mix powdered sugar, milk, and almond extract in a small bowl until smooth. Once the monkey bread is out of the oven, let it sit for about 5 minutes. Then turn it out onto a serving plate and drizzle the glaze over the warm bread.