Monkey Bread is thought to have come from people being unable to resist pulling apart the pieces of sticky bread and popping them into their mouths.
In a saucepan, melt the butter.
Add in milk and sugar and bring mixture to 100°F.
Take the mixture off heat and stir in the yeast and let it sit for 10 minutes.
Whisk in eggs and salt.
Put the mixture into a bowl and stir in 3/4 of the flour. Using a stand mixer with a dough hook or by hand, knead the bread and continue to add flour until dough is not too sticky.
Leave dough to rise while you make the monkey goo.
In a bowl, melt the butter.
Add dark brown sugar and corn syrup and whisk until bubbles appear at the edges of the bowl.
Whisk in the bourbon, vanilla and salt.
Chill the goo until ready to use.
Pre-heat oven to 350°F.
In a bowl combine the white sugar and cinnamon.
Make dough into 9.5g balls and coat them in a layer of butter, then the sugar mixture.
Freeze the balls.
Once frozen, place 6 balls in a mini bundt mold and let rise for 1 hour.
Form chilled goo into circles the size of the pan making a small hole in the centre. Tuck the dough around the goo.
Bake Monkey Bread for 20 minutes.
Cool and enjoy!