Combine 1/2 cup brown sugar, 6 TBSP butter, and 1 TBSP heavy cream or milk. Cook on low flame until sugar and butter melt, stirring constantly. Ladle half of the glaze into lightly greased cake pan. Reserve the remaining glaze.
Preheat oven to 375 F. Lightly grease 8 inch Bundt cake pan.
In medium bowl, combine 1 pouch of 14 oz. monkey bread mix with 1 stick and 2 tablespoons of butter.
Mix until crumb-like flour appears. Add 6 oz. of whole milk.
Mix together until flour mixture becomes a dough ball.
Separate dough into 25-30 dough balls.
Empty cinnamon sugar into clean ramekin or small bowl.
In a small bowl with cool water, dip each dough ball into the water and then roll into the cinnamon sugar.
Place dough in the greased cake pan.
Pour remaining glaze over cinnamon dough balls.
Bake for 20-25 minutes or until toothpick inserted into the bread comes out clean.