Ingredients:

3 cups all-purpose flour
1 teaspoon salt
1 package (1/4 ounce) active dry yeast
1 cup warm milk (110-115°F)
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 large egg
1/2 cup unsalted butter, melted, for dipping
1 cup granulated sugar, for coating
2 teaspoons ground cinnamon

Instructions:

In a large bowl, whisk together the flour and salt.
In a separate bowl, dissolve the yeast in warm milk. Add the sugar, melted butter, and egg. Mix well.
Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
Place the dough in a greased bowl, turning to coat all sides. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Preheat oven to 350°F (175°C). Grease a bundt pan.
In a small bowl, combine the sugar and cinnamon.
Punch down the dough and tear off small pieces. Dip each piece in melted butter, then coat in the sugar-cinnamon mixture.
Place the coated dough pieces in the prepared bundt pan.
Bake for 30-35 minutes, or until golden brown.
Let cool in the pan for 10 minutes before inverting onto a serving plate.

Notes:

For a richer flavor, use brown sugar instead of granulated sugar for coating.
Add chopped nuts, such as pecans or walnuts, to the sugar-cinnamon mixture for added texture and flavor.
If the top of the monkey bread starts to brown too quickly, cover it loosely with foil during the last 10-15 minutes of baking.
Leftover monkey bread can be stored in an airtight container at room temperature for up to 2 days.
To reheat, wrap individual pieces in foil and bake at 350°F (175°C) for 5-10 minutes.