Place the flour, sugar, salt and yeast in a bowl of an electric mixer fitted with a dough hook attachment. Mix to combine.
Add the milk, egg and Stork. Knead on medium speed for 5 minutes or until the dough is soft and elastic. Cover with plastic wrap. Place in a warm spot and leave to rise for 1 hour or until doubled in size.
Knock the dough down. Turn onto a lightly floured surface. Divide the dough into 3 batches. Roll each batch into a log. Cut each log into 12 pieces. Roll the pieces into balls.
Grease a 26cm diameter x 10cm deep Bundt cake pan with Stork. Combine the brown sugar and cinnamon together into a bowl. Dip each ball of dough into the melted Stork to coat, followed by the brown sugar mixture to coat.
Pack the sugar covered dough balls into the prepared Bundt cake pan. Cover the pan with plastic wrap. Place in a warm place. Leave to rise for 1 hour or until doubled in size.
Preheat the oven to 180°C. Bake the bread for 30-35 minutes or until golden brown. Remove from the oven, leave to stand for 5 minutes before turning out.
In the meantime for the caramel sauce, combine the Stork, brown sugar and cream into a saucepan over medium heat. Stir until all the ingredients are dissolved, bring to a simmer and cook for 2 minutes or until the caramel is thickened. Pour the caramel over the monkey bread when it comes out of the oven.