Activate Your Yeast: In a large mixing bowl (or the bowl of your stand mixer), combine the warm water and about a teaspoon of the ½ cup sugar. Sprinkle the dry yeast over the top. Give it a gentle stir and let it sit for 5-10 minutes. It should get foamy and bubbly – that means your yeast is alive and happy! If it doesn't foam, your water might not have been warm enough, or your yeast might be old. Start over with new yeast and check the water temperature.

Mix Wet Ingredients: Once the yeast is foamy, whisk in the 2 eggs, 4 tbsp oil, and the 12 tbsp of melted butter into the yeast mixture.

Combine Dry Ingredients: In a separate bowl, whisk together the 7 cups flour, 1 tsp salt, and the remaining granulated sugar (from the ½ cup).

Bring it Together: Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a stand mixer with the dough hook attachment. Mix until a shaggy dough forms.

Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 6-8 minutes by hand, or run your stand mixer on low speed for about 5-7 minutes. You're looking for a smooth, elastic dough that springs back slightly when you poke it. It might be a little sticky, and that's okay!

First Rise (Proofing): Lightly grease a clean large bowl. Place the dough ball in the bowl, turning to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free spot until doubled in size, usually 1 to 1.5 hours. I often place mine in a slightly warm (but turned off!) oven.

Prepare for Assembly: While the dough is rising, generously grease your bundt pan. Set up two shallow dishes: one with melted butter (you'll likely need another stick or more for this step!) and the other with a generous mixture of granulated sugar and cinnamon. About 1-2 cups sugar mixed with 1-2 tablespoons cinnamon is a good starting point.

Punch Down and Shape: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. You can either roll the dough into a log and cut off small pieces (about 1-inch size is perfect), or simply pinch off pieces of dough about the size of a large marble or gumball.

Coat the Dough Balls: Take each small piece of dough and quickly roll it in the melted butter, letting excess drip off. Then, drop it into the cinnamon-sugar mixture and roll it around until it's fully coated.

Layer in the Pan: Start placing the coated dough balls into the prepared bundt pan. Don't pack them in too tightly at first. Scatter them around to form an even layer on the bottom. Continue layering the balls until you've used all the dough. Pour any leftover melted butter and any remaining cinnamon-sugar mixture over the top of the balls in the pan. This helps create that signature gooey bottom (which becomes the top when you flip it!).

Second Rise: Cover the bundt pan loosely with plastic wrap or a clean towel. Let the monkey bread rise again in a warm spot for about 30-45 minutes, or until it looks puffy and the balls have nestled together.

Bake: Preheat your oven to 350°F (175°C). Remove the plastic wrap and bake for 30-40 minutes, or until the monkey bread is golden brown and cooked through. You can test for doneness by inserting a skewer or toothpick into the center (try to get between the balls) – it should come out clean, and the internal temperature should be around 190-200°F (88-93°C). If it's browning too quickly on top, you can loosely tent it with foil.

Cool and Flip: This is the exciting part! Let the monkey bread cool in the bundt pan on a wire rack for about 5-10 minutes. Any longer, and the sugary syrup might cool and stick. Place your serving plate or platter upside down over the bundt pan, and carefully but confidently flip the whole thing over. Lift the bundt pan off slowly. If any balls stick, gently nudge them out and place them on top.

Serve Warm: Let it sit for just another minute or two, then gather everyone around to pull apart the warm, sticky pieces!