Step 1

Mix the dry ingredients. In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast, baking soda, and salt. Knead on low to combine, about 30 seconds. Press a tall measuring cup in the center of the ingredients to make a well.

Step 2

Mix the wet ingredients, then combine them with the dry ingredients. In a large liquid measuring cup, whisk together the buttermilk, egg, and butter. Pour the mixture into the well in the dry ingredients. Use a rubber spatula to briefly mix the wet ingredients into the dry ingredients, until a shaggy dough forms.

Step 3

Knead the dough. Knead on medium-low for 10 minutes, or until smooth and elastic, using the spatula to scrape down the bottom and sides of the bowl as necessary.

Step 4

Prep the dough for proofing. Tip the dough out onto a lightly floured counter. Dust your hands with flour and knead the dough once or twice into a rough ball. Scrape down the bottom and sides of the bowl to remove any excess dough. Spray the bowl with cooking spray and place the dough back in the bowl. Cover with plastic wrap and refrigerate overnight.

Step 5

Prep the loaf pan. Spray a 9 x 5-inch loaf pan with cooking spray and line it with parchment paper, leaving a 2-inch overhang on the long sides. Spray the parchment, too.

Step 6

Roll out the dough. Remove the dough from the refrigerator, uncover it, and discard the plastic wrap. Tip it onto a lightly floured counter and use a rolling pin to roll the dough into a rough oval about ½ inch thick.

Step 7

Make the dough balls. Use a bench scraper or pastry cutter to divide the dough into 1-inch squares. Working quickly, use your hands to roll each square as you would clay or Play-Doh, rolling it back and forth in quick motions until it forms a small ball. Place the balls in a large bowl as you go.

Step 8

Coat the dough balls. Drizzle the dough balls with the melted butter for the coating and gently toss until the dough balls are completely coated. Whisk together the brown sugar, granulated sugar, and cinnamon for the coating in a small bowl. Sprinkle the mixture over the dough balls and toss until the dough balls are completely coated.

Step 9

Prep the dough for proofing. Place the dough balls in the prepared pan. Cover with plastic wrap and let sit in a warm spot for 1 to 2 hours, or until puffy.

Step 10

Preheat the oven and the sheet pan. About 30 minutes into the second rise, position a rack in the center of the oven and preheat the oven to 350°F. Line a quarter or half sheet pan with parchment paper.

Step 11

Make the caramel sauce. When the dough is ready for baking, make the caramel sauce. Melt the butter for the caramel sauce in a small, heavy-bottomed saucepan. Remove from the heat, immediately add the sugar, salt, and vanilla, and whisk until smooth.

Step 12

Finish assembling the monkey bread for baking. Place the loaf pan with the dough on top of the prepared sheet pan. Pour the warm caramel over the dough, coating the top of the dough completely.

Step 13

Bake the monkey bread. Bake the monkey bread for 40 to 45 minutes, or until the top of the loaf is golden brown. An instant read thermometer inserted into the center of the loaf should read between 190°F and 200°F.

Step 14

Serve and store. Serve immediately, or warmed. The monkey bread can be stored at room temperature, tightly wrapped in plastic wrap, for up to 3 days.