Combine all dry ingredients in a mixing bowl of a stand mixer fitted with dough hook.
On medium low speed, slowly add milk and melted butter to flour mixture and mix until cohesive dough starts to form and pull away from the sides (make sure there is no dry flour remains on the bottom of mixing bowl) approximately 8 to 10 minutes. Scraping down the sides of the bowl as needed
Transfer the monkey bread dough to a lightly floured counter and start kneading by hand.
Start by picking the furthest edge of the dough and fold toward the middle. Then turn the dough 45 degree and repeat the pick and fold process. Do these steps for 2 full circles.
Place the smooth round dough seam side down and carefully transfer it to a lightly greased large mixing bowl. Cover tightly with plastic wrap and let it rise until double in size, approximately 1.5 to 2 hours.
When the dough is double in size, deflate and transfer it to a lightly floured counter.
Press the dough down into a round square then use a scraper or pizza cutter to cut the dough into 6 equal strips.
Then cut each strip into 10-12 small pieces.
Work with few pieces at a time while covering the rest with plastic wrap or a damp towel.
Place a piece of monkey bread dough on a clean, non-floured counter and using your clean hand drag it in a small circle to form a round, smooth ball.
In a small bowl, combine sugar and ground cinnamon while placing melted butter in another bowl. Dip the round ball in melted butter.
Then carefully dredge it in brown sugar mixture to coat evenly.
Then place the sugar coated ball in a lightly greased Bundt pan. Put the seam side up for the first layer. For the rest of the layers, stagger seams where dough balls meet.
Cover the pan tightly with plastic wrap and let the dough rest & rise until they reach 2 inches below the edge of the pan. About 30 minutes to 1 hour.
The dough might have already risen during the previous process. It'll depend on how fast you work on each pieces so the rest/rise time can be shorten than 30 minutes if necessary.