Cake Pan Monkey Bread

I saw this on food network the other day and I really wanted to try it. The finished bread came out beautiful even though I didn't really have the traditional bundt cake pan! Of course, I had to completely wing the recipe because I happen to be incapable of following recipes, but I was very happy with the results.

The Dough:

• 1 Package Active Dry Yeast
• 1/2 Cup Granulated Sugar
• 1/4 Cup Brown Sugar
• 1/4 Cup Warm Milk
• 3/4 Cup Warm Water
• 2 Eggs
• 1/2 Stick Melted Butter
• 3 Tablespoons Vegetable oil 
• 1 Cup Flour (I used all purpose and a little bit of whole wheat) plus up to two cups  more on the side 
• Apple Pie Spice

1. Set oven to bread proof if you have that setting. If not, simply start at step 2
2. Place all ingredients (minus the two cups of flour you should have set to the side) into a stand mixer and beat with the dough paddle until well combined. 
3. Attach the dough hook to the stand mixer and slowly add more and more flour until a sticky dough begins to be formed. The amount of flour changes based on humidity and flour type, so you can't really use exact measurements at this point. Stop adding when the dough begins to crawl up the hook and doesn't stick to your finger very much when pressed. (If you don't have a stand mixer, you will have to knead by hand and you will have to make sure the dough isn't sticky at all. I tend to prefer the stand mixer method because I can leave the dough a bit stickier and it comes out very tender and cake-like) 
4. When the dough has been kneaded for about ten minutes, place it in a greased and floured bowl and allow to rise until doubled in size, about an hour or two. 
5. Punch down and knead a couple times, then place it back into the bowl and allow to double again.
6. After the second doubling, knead the dough a few times. Then, grease and flour a round cake pan. Prepare the sugar-butter topping as directed below. 

Sugar-Butter Topping

• 1 Cup Brown Sugar
• 1 Stick Melted Butter

1. Preheat oven to 350 degrees
2. Melt the butter in a saucepan, then whisk in the brown sugar into the simmering butter and stir for two minutes. Remove from heat. 
3. Pour half of the mixture onto the bottom of the greased cake pan. Begin rolling out balls of dough about two inches to three inches wide and cover the bottom of the cake pan with those balls of dough. Continue layering until all the dough is used. I ended up with one layer on the bottom and a couple dough balls on a second layer. 
4. Bake at 350 degrees until the top is golden brown and a toothpick removing the dough from the center comes out with dough that is no longer sticky (alternately, try to press down on the center of the bread to see if it springs back). This is hard to tell because different shaped breads cook at different times, so you might have to remove some of the dough from the inside of your bread to make sure it's done. If the top is cooking too fast, put foil over to stop browning. 
5. Flip the bread out so the taller side (second layer) is on top. Pour the remaining topping over the top of the bread. 
6. Rip off pieces and enjoy!