Combine all dry ingredients and egg yolk in mixer fitted with a dough hook.
Heat milk and water in microwave for one minute or until very hot. It doesn’t need to boil, but it should be very hot to the touch.
Turn mixer onto medium speed and pour liquid into mixer. If dough still seems dry, add a little more water until dough seems just slightly sticky.
Mix dough on medium-high speed for 5 minutes.
Turn dough out onto a cutting board and weigh dough on a scale. The dough should weigh roughly 20 ounces. Divide the dough into 12 equal parts, approx. 1.66 ounces each.
Spray muffin pan with non-stick spray and combine 1/2 cup sugar and 2 tsp cinnamon in a bowl.
Take one of the 12 dough balls, and cut the ball into 4 equal parts. Roll each piece into a ball or leave rough cut and roll in cinnamon sugar. Place the 4 pieces of sugar coated dough in one muffin cup. Repeat with remaining 11 dough rounds in remaining muffin slots.
Cover muffins and preheat over to 350 degrees. Let rolls raise for 15 minutes.
Pour remaining cinnamon sugar mixture into a medium pot along with brown sugar and butter for the glaze. Bring to a boil and pour over pull-aparts once they are done raising. Bake for 12-16 minutes, turning at the 12 minute mark so they brown evenly.
Flip muffin pan over onto a cool rack so pull aparts are upside down and remove pan. Let them sit for 10 minutes so the glaze drips all the way through the bread.
Whisk icing ingredients, adding a little milk at a time until the consistency is thin enough to drizzle. Drizzle icing over tops of buns once cool. Enjoy warm or at room temperature.
This is a Baker Street Society original recipe. Inspired by my grandma’s monkey bread recipe.