Tangy sourdough dough bites are rolled in cinnamon sugar, baked with a buttery caramel sauce, and finished with a simple glaze for a gooey, pull-apart treat. It’s nostalgic and indulgent with a balanced sweet-spice and sourdough tang.
Add sourdough starter, sugar, warm water, melted (cooled) butter, sea salt, and flour to a stand mixer with a dough hook. Mix 10-15 minutes on medium until smooth and stretchy; perform a windowpane test.
Place dough in a greased bowl, cover, and bulk ferment 8-12 hours at room temperature.
Turn dough onto a lightly floured surface. Divide into 8 pieces, then into 32-40 equal pieces. Shape each into tight balls.
In a bowl or bag, mix sugar and cinnamon. Roll each dough ball in the cinnamon sugar. Layer evenly into a greased bundt pan.
Cover and let rise 1-2 hours until doubled and pillowy. Preheat oven to 350°F (175°C).
In a small saucepan, melt the butter and whisk in brown sugar until just dissolved; remove from heat. Pour evenly over the dough in the pan.
Bake at 350°F for 40-50 minutes, until golden brown and bubbly in the center.
Remove from oven and immediately invert onto a serving platter while hot.
Whisk powdered sugar with milk to make a pourable glaze. Drizzle over warm monkey bread. Serve warm.