Cinnamon Roll Monkey Bread (plus a short-cut version)

In a large liquid measuring cup or medium microwave-safe bowl, combine together the milk and 1/4 cup (57g) diced butter. Microwave until the butter is almost melted, about 1 1/2 minutes.

Stir in the buttermilk and vegetable oil (this should bring the mixture's temperature down to 105-110 degrees which is warm to the touch, if not then allow to cool down slightly).

Pour the milk mixture into the bowl of an electric mixture and whisk in the yeast. Allow the mixture to rest for 5 minutes, then add the granulated sugar, salt, vanilla, egg and egg yolk. Whisk the mixture until well combined.

Fit the mixer with the hook attachment, then add 3 1/2 cups (420g) of the flour and knead the mixture on low speed until smooth, about 5 minutes. Dough will be very sticky at that point. Don't worry.

Cover the bowl with plastic wrap and allow to rise in a warm place* about 1 1/2 to 2 hours.

Meanwhile, make the caramel sauce (recipe below) and set aside to cool.

Then in a small bowl, prepare the filling by combining together the 3/4 cup (150g) light brown sugar and cinnamon, cover with plastic wrap and set aside.

In another small bowl, combine together 1/4 cup (30g) flour, cornstarch and baking powder.

When the dough has risen, pour the cornstarch mixture on it, return the bowl to the mixer and knead until well combined. The dough should be tacky, slightly sticky, smooth and elastic. It should stick only to the bottom of the bowl while kneading but not the sides. If this is not the case, then add more flour, 1 tablespoon at a time until you achieve this. I added 12 more tablespoons but it differs from one environment to the other.*

Turn out the dough on a lightly floured working surface and using a rolling pin roll out to a 16X12 inch rectangle.

Using the back of a spoon or rubber spatula, spread 1/3 cup (75g) melted butter all over the dough's surface.

Sprinkle the brown sugar/cinnamon mixture evenly over the butter, leaving a 1/2 inch on the farthest end to you (the long side) bare.

Starting with the 16inch side, that is closest to you, roll the dough up snugly to the opposite side, pinching the bare end with the dough to seal the mixture in.

Cut the roll into 12 equal pieces, first by cutting the roll in half, then cutting each half in half, then each quarter in thirds.

Pour 1/3 of the caramel sauce (about 1 cup) in a buttered bundt pan, then arrange 5 cinnamon rolls on it. Add another tier of rolls on top of then using the remaining 7 cinnamon rolls.

Cover with plastic wrap and let rise in a warm place* and until doubled in size, looks so puffy and the rolls stick to each other (about 1 hour).

During the last 15 minutes of rising, preheat the oven to 350F/180C.

Uncover the pan, pour another third of the caramel sauce (about 1 cup) all over the cinnamon rolls, and bake until the rolls are a deep golden brown, about 35-40 minutes, or until a thermometer registers 180F.

Remove the pan from the oven and let rest 5 minutes, then turn onto a rimmed serving platter. Pour the remaining caramel sauce on top and serve warm.

Leftovers can be stored in an airtight container for about two days, then reheat individual servings in the microwave until warm.

In a saucepan, melt the butter, brown sugar, cream and salt over medium heat, stirring constantly with a whisk or heatproof rubber spatula.

Bring to boil and simmer for about 1 minute, stirring constantly.

Remove from the heat and let cool before pouring under and over the cinnamon rolls.

Preheat the oven to 350F.

Prepare caramel sauce (recipe above) and pour 1/3 of it into the bottom of a buttered non-stick bundt pan.

Pop open the cinnamon roll cans and arrange them in two layers. Five at the bottom and five on top.

Pour the other third on the caramel sauce on top of the the cinnamon rolls.

Bake until deep golden brown, about 35-40 minutes.

Take out of the oven and let cool for about 5 minutes. Meanwhile reheat the remaining caramel sauce.

Turn onto a rimmed serving platter, pouring the remaining caramel. Serve warm.

Leftovers can be stored in an airtight container for about two days and reheat individual servings in the microwave until warm.