Swirly Twirly Cinnamunch (aka monkeybread, cinnamon buns)

Found this recipe in a kid's cookbook. Swirly Twirly Cinnamunch DOUGH: 1/4 warm water 1/4 white sugar 1 package dry active yeast 1 tsp salt 3/4 cup warm milk 2 large eggs 3 1/2 cups all-purpose flour 2 tbsp butter softened (room temperature) COATING FOR DOUGH BALLS: 1 cup brown sugar 1/2 cup chopped nuts (optional) 2 tsp or more of cinnamon 1/2 cup melted butter ICING: 2 TBSP milk 1 1/4 cup icing sugar Pour warm water in a bowl and add the yeast. Stir gently and set aside for a few minutes. Put remaining white sugar, butter, salt, warm milk and eggs in a mixing gow. and pour in yeast mixture and mix well with an electric mixer or with a wooden spoon. Add flour slowly and mix on low low speed, once dough gets too stiff knead with mixer with dough hooks (one minute) or hands (five minutes). Pat sticky dough into a ball and place in a buttered bowl, turning it over once. Cover and let sit for 20 minutes. Make the coating mix: Mix brown sugar and cinnamon in one bowl, place melted butter in another. After 20 minutes break off chunks of dough and roll into small balls (golf ball size is nice). Dip ball into melted butter and then roll in the sugar/cinnamon mix. Place the coated ball into a well greased bundt pan. Add more brown sugar and cinnamon and nuts (optional) between the layers of balls. Cover the pan and let rise in a warm place for 1 to 1 1/2 hours until double in size. Preheat oven to 350F, bake for 30 minutes until golden brown (doesn't take much longer than 25-30 ...