In a large measuring cup, whisk the warm milk with melted butter, sugar, and yeast. Let rest briefly.

In the bowl of a stand mixer fitted with a dough hook, combine flour and salt. With the mixer on low, slowly pour in the milk mixture. Once dough forms, increase speed to medium and mix for 7–10 minutes until smooth and shiny—the dough will be sticky; avoid adding flour unless it’s overly wet. 

Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled in size (about 1 hour).

Punch down dough and divide into about 64 pieces. Roll each into a ball.

Prepare the coating bowls: one with melted butter; another with a mix of brown sugar, granulated sugar, and cinnamon. Dip each dough ball first in butter, then in sugar mix to coat fully.

Layer the coated balls in a well‑greased 10‑cup Bundt pan, filling about three‑quarters full. Cover and let rise again until nearly doubled.

Preheat oven to 350 °F (175 °C). Reheat any remaining butter and pour over the top evenly. Bake 30–35 minutes until golden brown.

Allow to cool in pan for ~5 minutes, then invert onto a serving plate. The caramelized coating will ooze beautifully. Serve warm and pull apart.