• Butter a 10-cup bundt pan (large, 10 to 12-cup capacity) with 2 tablespoons unsalted butter with a pastry brush, your fingers or both. Make sure every nook, cranny and angle are greased.

For the bread dough:

• In a medium bowl, stir together 1 cup warm milk, ⅓ cup warm water, melted 2 tablespoons unsalted butter, 3 tablespoons sugar and 2 teaspoons instant yeast. Set aside. 
• Add 3 ½ cups all-purpose flour and 1 teaspoon salt to the bowl of a stand mixer, or a large mixing bowl if making it by hand.
• Fit the mixer with the dough hook and add the milk mixture to the bowl on low speed. Increase to medium speed and knead for 5 to 7 minutes until smooth. If, after this time, the dough is still pooling at the bottom of the bowl, add extra flour, a tablespoon at a time and knead for 30 seconds before deciding to add more. The dough should be supple and slightly sticky, but manageable.
• Grease a large bowl and add the dough, turning it around to grease all sides. Cover with a clean kitchen towel, and let it rise for 1 to 2 hours or until doubled. If after one hour the dough is rising too little, it meand the room is too cold. Take it to a warmer place or wrap the bowl in a blanket.

To assemble the bread:

• Lightly punch down the dough. It will be much less sticky.
• Transfer it to a barely floured surface. Roll it into a thick rectangle and cut it into 64 small pieces, about the size of a walnut. Use a dough scraper, kitchen knife or pizza cutter.
• Roll each piece into a ball as best as you can; they will be irregular and that’s fine.

For the coating:

• Place the melted ¾ cup butter in a small bowl. Combine 1 cup brown sugar and 2 teaspoons ground cinnamon in another shallow bowl or dish.
• Dip the dough pieces in the butter and then roll evenly in the sugar mixture. 
• Place them in the prepared bundt pan, alternating (offsetting) the dough balls so they aren't stacked on top of each other. This way they will bake better and create a structure. 
• Cover the pan with a clean kitchen towel and let the bread rise for about 1 hour until puffed and almost doubled. Depending on the temperature of the room, it might take more.
• Preheat the oven to 350°F (180°C).
• Remove the towel and bake the monkey bread until golden brown, about 30-35 minutes. Check the inside by lifting the bread here and there with a fork. It should be fully baked with no wet dough. If needed, bake a little further.
• Cool the bread in the pan for 5 minutes on a wire rack and carefully invert it onto a round serving plate or platter. Don't cool it longer, or it will be too sticky and difficult to remove as the caramel will have hardened. 

For the simple glaze:

• Stir ¾ cup powdered sugar with 1 ½ tablespoons milk and ½ teaspoon vanilla extract extract in a small bowl until smooth and lump-free. 
• Drizzle over the bread and let drip down the sides. Eat warm.