Monkey bread

Stir warm almond milk, warm water, honey and yeast in a large bowl or mixer bowl; let sit about 15 minutes until frothy.

Add the melted butter, eggs and vanilla and mix on low to medium speed.

Add the flour a cup at a time until incorporated, then mix 4 to 5 minutes more until elastic and slightly spongy.

Knead by hand on a lightly floured surface about 5 minutes until very smooth.

Coat the dough with a little melted butter in a bowl, cover with plastic and rise about one and a half hours, until doubled.

Dust with flour and roll into long cylinders about the thickness of two fingers side by side, cutting in half if needed.

Roll into small balls, or twist each segment into a linked chain.

Place in a baking tray or container, brush with melted butter and coat generously with cinnamon sugar.

Cover with a damp paper towel and rise 30 minutes more.

Bake at 350F for 30 minutes until golden brown; cool a few minutes.