Rosemarie White Chocolate Stuffed Monkey Bread

In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, sugar and yeast. There is no need to dissolve instant yeast. With mixer on low speed, add vanilla, water, milk, eggs and salt. Beat until mixture comes together,
2 to 3 Minutes. If the mixture seems too dry and crumbly, add a bit more milk, 1 tablespoon at a time. With mixer on medium speed, add butter. Beat until a smooth, elastic dough forms and pulls away from the sides of the bowl.

Grease a large bowl. Place dough in bowl, turning it over to grease the top as well. Cover and let rise in a warm, draft-free place until doubled in size, 1 to 1 1/2 Hours.

Stir together the filling ingredients and refrigerate for 30 Minutes, until the mixture begins to stiffen up.

Grease a full-sized bundt pan. Pinch off a walnut-sized piece of dough and flatten it in your hands. Place about half a teaspoon of filling mixture in the center and wrap the flattened dough around it. Repeat until you have used all the dough.

Roll each ball in the sugar and cinnamon mixture. Arrange the filled dough balls in the bundt pan, reaching about 2/3 of the way up. Cover and set aside to rise 30 Minutes.

Preheat oven to 350°F.

Stir together glaze ingredients. Pour over dough balls in the pan. Bake 40 to 50 Minutes, until golden and firm. Remove from oven and cool for 10 Minutes. Use a silicone spatula to ease dough away from the sides of the pan, sliding it in gently all the way to the bottom. Invert monkey bread onto a plate, replacing any dough balls that may have separated.

Serve warm or at room temperature.