In a large mixing bowl, dissolve  (1 package) 2 and 1/4 teaspoons dry active yeast in warm water  Stir it around a bit and let it sit for about 2 minutes

To the yeast add 1 and 1/4 Cups warm whole milk (110 degrees F-115 degrees F) 1/3 Cup coconut oil, melted 1/4 Cup granulated sugar 2 large eggs 1 teaspoon salt 3 Cups all-purpose flour Mix on high speed for 3 minutes

Add enough remaining flour to form a firm dough, about 5 cups total Mix until a strong dough ball is formed, and pulling away from the sides of the bowl Turn out onto a floured work surface

 Knead until smooth and elastic, about 5 minutes  Do not over-knead, which will yield a tough, chewy bread Form dough into a smooth ball and place into a greased bowl large enough to handle the dough doubling in size Cover the dough in the oil Wrap the bowl tightly with plastic wrap and refrigerate for 8 hours or overnight

After the dough has doubled in size, spray a 10-12 cup bundt pan with cooking spray Prepare the coating by combining 1/2 Cup melted coconut oil 1 and 1/4 Cups granulated sugar 1 Tablespoon ground cinnamon

Punch the cold dough down very gently to allow the air bubbles to release Pull apart pieces of the cold dough and roll into balls, about 1.25 inches in diameter  You will need 40-45 balls total Dip each ball, one by one, in the cinnamon sugar coating and arrange in the prepared bundt pan

Preheat oven to 350 degrees F In a bowl mix together  1/4 Cup melted coconut oil 2/3 Cup light brown sugar 1 tsp vanilla extract  Pour this mixture evenly over the dough balls in the bundt pan Bake for 30-35 minutes or until golden brown on top

To make the glaze combine 1 Cup  confectioners sugar 3 Tablespoons  heavy cream 1 Tablespoon vanilla 1 tsp. cinnamon Drizzle over the baked monkey bread and top with nuts if desired, or serve on the side as a dipping sauce

Enjoy! Click the link for full recipe and tutorial