1. To make the dough, in the bowl of a stand mixer fitted with the paddle or dough hook (or if making by hand, in a large bowl) combine the milk, sugar or honey, and yeast. (If using fresh yeast, crumble it before adding it.) Let sit a few minutes until it starts to bubble a bit. Add the flour and salt and on medium-low speed, mix the dough until it just starts to come together, which will take less than a minute. When it is still rough looking, add the butter and egg yolk. Mix or knead the dough in the bowl for 2 to 3 minutes, until it comes together and is relatively smooth, but still slightly sticky.
2. Cover the bowl with a kitchen towel and let rise until doubled in a warm place, which will take about 2 hours.
3. Butter an 8-inch pan with sides at least 2 inches high (20x5cm). On a lightly floured counter, stretch the dough until it’s a 12″x4″ rectangle. (30x10cm). Use a chef’s knife or pizza wheel to cut the dough lengthwise into four strips, then cut the dough vertically so you’ve got a total of 32 pieces. (Refer to the picture in the post.) Have the melted butter in one bowl, and the brown or granulated sugar, cinnamon, and salt in another.
4. Working with a few at a time, roll a couple of dough pieces into rounds. Dip each into the melted butter, shaking off the excess, roll it in the sugar mixture, then place it in the prepared cake pan, leaving some space between them. Don’t crowd them in the pan as they need room to rise, again. Continue with all the pieces of the dough, stacking them up when the bottom is completed. Reserve the remaining sugar and butter.
5. Cover with a kitchen towel and let rise in a warm place until doubled, about 1 to 1 1/2 hours. About 15 minutes before they are fully risen, preheat the oven to 350ºF (180º).
6. Stir the remaining sugar and butter (rewarmed) from dipping the dough rounds into the cream and pour the mixture over the dough in the pan. (Mine didn’t do it but if you’re concerned the cake may bubble up and over the sides of the pan, you can bake the cake on a baking sheet lined with foil or parchment paper.) Bake the monkey bread until the top is golden brown. If using brown sugar, it will take about 30 to 35 minutes. If using granulated sugar, 45 to 50 minutes. Remove from oven and let rest 5 minutes, then run a knife around the outer edge of the bread and invert on a serving plate. If any sauce remains stuck in the pan, remove it with a spatula and spread it over the monkey bread.