Overnight Pumpkin Monkey Bread

I made this recipe for Thanksgiving morning, it was phenomenal -- and the perfect way to start Thanksgiving!

ingredients
for dough
4 tbs salted butter, melted
1/4 C granulated sugar
1 C pumpkin puree
1 large egg
1 package quick rise yeast
1 C warm water
2 C cake flour
1 3/4 C all-purpose flour

for brown sugar coating
1 C light brown sugar
2 tsp ground cinnamon
1 tsp pumpkin pie spice
8 tbs (1 stick) salted butter, melted

for icing
3 oz cream cheese, room temperature
1/2 tsp maple syrup
1/8 tsp salt
1 C powdered sugar
1-2 tbs milk

directions

1. Spray a 12C Bundt pan with cooking spray; set aside.
2. for dough: In a small bowl, whisk together warm water, yeast, and 1 tbs sugar. Let sit for 5 minutes until the yeast is frothy.
3. In a medium bowl, whisk together the butter, sugar, salt, pumpkin, and egg; set aside.
4. Mix cake flour, pumpkin, and yeast mixture in a stand mixer fitted with a beater blade on low speed until combined.
5. Switch to the dough hook, increase speed to medium.
6. Gradually add all-purpose flour.
7. Knead with dough hook on medium speed for 5 minutes.
8. Turn dough onto lightly floured counter and knead briefly to form a smooth, round ball.
9. Coat a large metal bowl with cooking spray.
10. Place dough in bowl and cover with plastic wrap.
11. Allow dough to rise in a warm, draft free place for 60-90 minutes until it doubles in size.
12. for brown sugar coating: While dough is rising, mix brown sugar and spices together in a small bowl.
13. Place melted butter in a second bowl; set aside for sugar coating.
14. Remove dough from bowl and pat into a roughly 8" square.
15. Using bench scraper or knife, cut dough into 64 pieces.
16. Roll each dough piece into a ball.
17. One at a time, dip balls in melted butter and allow the excess to drip back into the bowl.
18. Roll in brown sugar mixture.
19. Layer sugar coated dough balls in the Bundt pan.
20. Cover Bundt pan tightly with plastic wrap and place in the refrigerator overnight.(Or if you are crunched for time, let it rise in a warm, draft free place for 30-45 minutes).
21. Remove the pan from the refrigerator about 1 hour before you want to bake it.
22. Heat the oven to 350°.
23. Remove the plastic wrap from the pan and bake 30-35, until the top is deep brown and caramel begins to bubble around the edges.
24. Cool in pan for 5 minutes, then turn out on a platter, and allow to cool slightly (~10 minutes).
25. for icing: While the bread is cooling, beat cream cheese in a stand mixer fitted with beater blade until smooth.
26. Add maple syrup and salt, beat until incorporated.
27. Add powdered sugar and beat until smooth.
28. Add milk slowly, until the icing reaches the desired consistency.
29. Drizzle icing over warm monkey bread, letting it run down the sides of the bread; serve warm.
30. Enjoy!