1-First Step: Activate the Yeast In a large mixing bowl, combine the warm milk (about 110°F) with the instant yeast and 1 tablespoon of the granulated sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy. This activates the yeast and ensures your bread will rise properly. If using active dry yeast instead of instant, you may need to let it proof for a few extra minutes.

2-Second Step: Mix the Wet Ingredients Once the yeast is activated, add the eggs, remaining granulated sugar, melted butter, and salt to the bowl. Whisk together until well combined. The mixture should be smooth and slightly thickened.

3-Third Step: Add the Flour Gradually add 4 cups of the all-purpose flour to the wet mixture, one cup at a time, stirring after each addition. The dough will become thick and sticky. Reserve the remaining cup of flour for kneading.

4-Fourth Step: Knead the Dough Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, adding more of the reserved flour as needed to prevent sticking. The dough is ready when it’s smooth, elastic, and slightly tacky but not overly sticky. This step develops the gluten structure which gives the bread its texture.

5-Fifth Step: First Rise Place the kneaded dough in a lightly greased bowl, turning once to coat all sides. Cover with plastic wrap or a clean kitchen towel and place in a warm, draft-free spot. Let rise for 1-2 hours, or until doubled in size.

6-Sixth Step: Prepare the Coating While the dough rises, prepare your coating ingredients. In a small bowl, mix together the granulated sugar and ground cinnamon until well combined. In another small saucepan, melt 1/2 cup of the unsalted butter (from the coating ingredients), then stir in the brown sugar and vanilla extract. Heat just until the sugar dissolves, then remove from heat and set aside.

7-Seventh Step: Shape the Dough Balls Once the dough has doubled in size, punch it down gently to release air pockets. Turn it out onto a lightly floured surface and divide into small balls, about 1.5 inches in diameter. You should get approximately 40-45 balls.

8-Eighth Step: Coat the Dough Balls Melt the remaining 1/4 cup of butter in a small bowl. Dip each dough ball into the melted butter, then roll generously in the cinnamon-sugar mixture until completely coated. Place the coated balls in your prepared Bundt pan as you go.

9-Ninth Step: Layer in the Pan Arrange the coated dough balls in an even layer in the greased Bundt pan. Pour the brown sugar butter sauce evenly over the dough balls. Cover loosely with plastic wrap and let rise for another 30-45 minutes, until puffy and nearly doubled in size.

10-Tenth Step: Bake the Bread Preheat your oven to 350°F (175°C). Once the dough has risen, bake for 35-45 minutes, or until golden brown on top. The bread should be firm to the touch and an instant-read thermometer inserted into the center should read at least 190°F.

11-Final Step: Add the Icing and Serve While the bread cools slightly in the pan (about 5-10 minutes), prepare the vanilla icing by whisking together the confectioners’ sugar, whole milk, and vanilla extract until smooth. Invert the warm bread onto a serving plate. Drizzle the icing over the top while still warm. Serve immediately for the best pull-apart experience!