Monkey Bread Cupcakes

Dough - In the bowl of an electric mixer fitted with the dough hook attachment, stir yeast and 1/4 cup warm water. Let sit until the yeast comes alive and starts to foam, about 5-10 minutes. Stir in sour cream, butter, sugar, egg and vanilla.

Dough - Add 2 cups flour, salt and baking soda. Mix on low speed until all the flour has been incorporated, about 1-2 minutes. Add remaining flour, a little at a time, until the dough starts to come together. Knead on high speed until the dough gathers into a ball, about 2 minutes.

Dough - Cover with plastic wrap and let rise in a warm area until doubled in volume, about 1 hour.

Coat a 12-cup standard muffin tin with nonstick spray; set aside.

Cinnamon-sugar coating - To make the cinnamon-sugar coating, combine brown sugar and cinnamon in a small bowl; set aside.

Dough - Gently punch the dough down to deflate it. Form the dough into a long cylinder, dividing it into 6 equal portions. Using a dough scraper, divide each of the 6 portions into 12 equal pieces, rolling each piece into a ball.

Assembly - Dip each ball into the melted butter and then into the cinnamon-sugar mixture. Drop 5 coated dough balls into each muffin cup. Using your fingertips, gently press the 6th dough ball in the center.

Rising - Loosely cover with plastic wrap and let rise in a warm area until doubled in volume, about 40 minutes.

Preheat oven to 350 degrees F.

Baking - Place dough balls into oven and bake for 20-22 minutes, or until a tester inserted in the center comes out clean.

Glaze - To make the glaze, combine confectioners' sugar, butter, milk and vanilla. Whisk until smooth. If the glaze is too thin, add more confectioners' sugar as needed.

Glaze - When the cupcakes are done, cool for 10 minutes and drizzle the glaze on each cupcake.

Glaze - Allow glaze to set before serving.