Mix the flour, sugar, yeast, and salt together in a stand mixer fitted with a dough hook.

In a microwavable measuring jug, heat the milk, water, and butter until lukewarm and the butter is melted.

Turn the machine on low speed and slowly add the milk mixture. Mix for 2 minutes on low to wake up the yeast.

Increase the speed to medium and mix until the dough is shiny and smooth, 6-8 minutes. This dough will be on the wetter side.

Place the dough in a large oiled bowl, turn to coat lightly, cover, and let the dough rise until doubled, 1 ½ -2 hours. While the dough is proofing make the recipes below.

Combine the melted butter, brown sugar, cinnamon, and salt in a small bowl. Set aside.

Combine the butter, brown sugar, cream, and salt in a small pot. Warm over medium heat until the sugar dissolves and the butter melts. Set aside to cool.

In a small bowl, whisk together the softened cream cheese and butter until smooth. Stir in the sugar, vanilla extract, and milk until fully combined and there are no lumps. Refrigerate until ready to use. (This recipe makes enough so you can serve extra on the side of peoples plate)

Pour ⅓ of the caramel sauce into a bundt pan. Set aside.

On a floured surface roll the dough out into a 12x18-inch (30x46cm) rectangle, about ¼-inch (6mm).

Rewarm the filling until it is liquefied and spread it all over the surface of the dough.

Starting with a long edge, roll the dough into a tight log and then cut into ½ inch (12mm) thick slices.

Place ½ of the slices cut side down in the bundt pan.

Pour another ⅓ of the caramel sauce over the slices.

Lay the remaining cinnamon rolls on and pour the remaining sauce over the rolls.

Cover the pan with plastic wrap and let rise until the dough almost reaches the top of the pan, about 45-60 minutes.

Once the dough has risen, heat the oven to 350°F (180°C). Uncover the monkey bread and bake for about 45-55 minutes, until deeply browned and caramelized.

Allow resting for 10 minutes before inverting onto a serving plate. Rewarm the cream cheese glaze until it is pourable and drizzle over the monkey bread.

Serve immediately. Store leftovers covered in the fridge for 3 days. Reheat in the microwave or in a 250°F (120°C) oven for 15 minutes before serving.