1cup+ 2 Tablespoons light brown sugarfirmly packed (225g)
Preheat oven to 350F and lightly grease the inside of a bundt pan or tube pan with butter. Set aside.
In a large bowl, whisk together flour, sugar, cornstarch, baking powder, and salt.
Use a grater¹ to shred butter over flour mixture and then stir butter pieces into the flour mixture.
Add milk and stir until you have a cohesive dough. Usually I will have to use my hands to work the dough together.
Transfer dough to a clean, lightly floured surface. Form into a ball and then flatten dough to ½” thick.
Using a sharp knife and pressing straight down into the dough (don’t “saw” the dough), cut dough into pieces smaller than 1”.
Prepare cinnamon/sugar mixture by whisking together ½ cup granulated sugar and 2 ½ teaspoons ground cinnamon. Roll each piece of dough through cinnamon/sugar then layer into prepared bundt pan.
Sprinkle remaining cinnamon/sugar over dough. Set aside and prepare glaze.
In a small saucepan, combine butter and brown sugar over medium heat and cook until butter is melted. Bring to a boil then remove from heat.
Drizzle butter/sugar glaze evenly over dough.
Transfer bundt pan to 350F (175C) oven and cook 30 minutes or until dough pieces are cooked through.
Allow to cool for 10 minutes then carefully invert onto serving platter. Enjoy warm.
¹Alternatively you can use a pastry cutter to cut the butter into the dry ingredients! I've just found the grater to be quicker and easier.I've found that this Monkey bread is best served warm the day it is made.