In the bowl of a stand mixer fitted with the paddle attachment, mix together all the ingredients for the dough, minus a cup of the flour. Start at medium-low speed until the flour is incorporated, and let it mix for a minute.

When that is nicely mixed, switch out the paddle attachment for the dough hook attachment, and add the remaining flour. Start it slow so the flour doesn't go everywhere, then turn it up to medium-high and let it mix for 3 minutes.

Place dough in a large greased bowl, cover and let the dough rise at room temperature for 6-8 hours, until it has doubled in size. Rise times vary. Depending how warm it is, it could take less than 6 hours.

Melt butter (4 tbls) in a small bowl. Mix the cinnamon together with the brown sugar in a separate small bowl.

Grease your bundt cake pan.

After the dough has doubled, dump it on to a work surface. Using a bench scraper, cut the dough into small 1 inch pieces.

Dunk the dough pieces into the butter first, then the brown sugar mixture, and layer the pieces into the bundt pan.

This step is optional, you can drizzle some of the caramel over the small dough balls. It will get enough caramel after baking too, but this just helps it be a little more gooey.

Cover with a wet towel or plastic wrap. Allow it to rise for another hour or 2. Again, the time this takes depends on the temperature of the setting it rises in. If the dough balls have doubled in size then it's ready to bake.

Preheat oven to 375 degrees F.

Bake for 20-25 minutes, or until golden brown. You can check the internal temperature with a thermometer if you're unsure about it looking ready, it should read 195 degrees F.

Remove from oven and flip onto a serving tray or large plate. Let it rest and cool for 20 minutes before topping with caramel sauce.

Add the heavy cream and let it cook for another 3-5 minutes.

Remove from heat and add a sprinkle of salt and vanilla. This will thicken as it cools.

Pour over baked monkey bread.