Preheat oven to 350°F (175°C). Grease a 10–12 cup bundt pan well with butter or nonstick spray.

Whisk flour, 1/4 cup sugar, baking powder, and salt in a large bowl.

Add the cold cubed/shredded butter. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.

In a separate bowl, whisk together the sourdough discard, milk, egg, and vanilla.

Pour the wet mix into the flour mixture. Stir gently with a spatula until a shaggy dough forms. Don’t overmix; you want pockets of butter to remain.

Lightly flour the work surface. Turn dough out and press gently into a rectangle about 1/2 inch thick.

Using a knife or bench scraper, cut dough into roughly 1-inch pieces. Roll each into a ball with your hands. You should get many bite-sized balls.

In a large bowl, combine 1 cup granulated sugar and 2 tablespoons cinnamon.

Toss the dough balls in the cinnamon sugar until well coated.

In a small bowl, stir together the 3/4 cup melted butter and 1 cup packed brown sugar until smooth.

Pour a thin layer (about a third) of this mixture into the bottom of the greased bundt pan.

Layer half of the coated dough balls in the pan. Spoon another third of the brown sugar butter over them.

Add remaining dough balls and pour the remaining melted butter–brown sugar mixture evenly over the top. The sugar-butter will seep down and coat the balls during baking.

Bake at 350°F (175°C) for 30–40 minutes, or until the top is deep golden brown and a skewer inserted into the middle comes out clean.

Allow the monkey bread to cool in the pan for 10–15 minutes. Run a thin knife around the edges, invert onto a serving plate, and lift the pan off carefully. If any caramel remains in the pan, spoon it over the top.

Serve warm. Pull apart and enjoy.