Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of salt, 1/3 cup of granulated sugar, and 2 teaspoons of baking powder.

Prepare Butter: Take 1/2 cup of cold butter, cut into small cubes, and incorporate into the dry ingredients until resembling coarse crumbs.

Combine Wet Ingredients: In a separate bowl, whisk together 1 cup of warm whole milk, 1 large egg, 1/2 cup of sourdough discard, and 1 teaspoon of vanilla extract until smooth.

Form Dough: Pour the wet ingredients into the dry ingredients and stir gently until a shaggy dough forms.

Shape Dough: On a lightly floured surface, roll the dough to 1/4-inch thickness and cut into 1-inch squares.

Coat Dough: In a resealable plastic bag, combine 1/2 cup of granulated sugar and 2 teaspoons of ground cinnamon. Add the dough pieces in batches and shake to coat.

Layer in Bundt Pan: Grease a bundt pan thoroughly with butter and layer the cinnamon-coated dough pieces into the pan.

Prepare Glaze: In a small saucepan, melt 1/4 cup of butter and stir in 1/2 cup of brown sugar, cooking until bubbling and slightly thickened.

Bake: Preheat oven to 350°F (175°C), pour the warm glaze over the dough, and bake for 40-45 minutes or until golden brown.

Cool and Serve: Allow the monkey bread to cool for about 10 minutes before inverting onto a plate.