Using a countertop mixer, add flour, yeast, sugar and salt; stir until well combined.

Add milk, butter, eggs and additional egg yolk; mix on low speed until well combined. Increase speed to medium, and mix for 3-4 minutes or until a smooth dough forms.

Transfer dough into a large, greased bowl. Cover with plastic wrap and refrigerate overnight, or at least 8 hours.

The next morning, spray a 10-12 cup bundt pan with baking spray; set pan aside.

Make the filling by melting ½ cup (4 oz.) of butter in a medium bowl. In a separate bowl, combine sugar and 2 tsp of ground cinnamon. Set butter and cinnamon-sugar aside. (Note: Remaining butter and cinnamon will be used later.)

Turn dough out onto lightly-floured countertop or cutting board. Fold dough several times to remove air. Pull off a piece of dough and roll into a ~1 ball. Dip ball into melted butter and then roll in cinnamon-sugar. Place ball into greased bundt pan. Repeat with remaining dough. (Note: You should aim for for ~40 dough balls in this stage.)

Cover pan with plastic wrap and let rise at room temperature for 45 minutes.

Preheat oven to 350°F.

Melt remaining ½ cup (4 oz.) of butter in a medium bowl. Add brown sugar, nutmeg, vanilla and remaining 2 tsp of cinnamon; stir until well combined. Spread mixture evenly on top of dough balls in pan.

Bake at 350°F for 30-35 minutes, or until top of monkey bread begins to turn golden brown. (Tip: Put a baking sheet on a lower rack in the oven. The Filling sometimes bubbles over and drips out of the pan, and the baking sheet will make clean-up easy!)

Let bread rest in pan for 10 minutes before inverting onto large serving plate. Let cool for 10 more minutes.

In a medium bowl, make the Glaze by whisking together the powdered sugar, milk and vanilla extract. Drizzle glaze over top of monkey bread.