Preheat the oven to 350 degrees and generously oil a small baking dish or loaf pan.

In a large bowl, stir together the flour, baking powder, and salt.

Add in the butter and (using your hands) pinch the butter into the flour mixture until the butter lumps are about the size of peas.

Slowly stir in the milk, adding just enough to moisten the dry ingredients, but not so much that the dough becomes sticky. If you add the entire ½ cup and the dough is still dry, add more milk a tablespoon at a time until you get the right consistency.

Turn the dough onto a floured surface and knead it for just five seconds.

Pull off small chunks of dough and shape them into ping pong ball-sized pieces (you should have about 15-18 pieces total).

Mix the cinnamon and sugar together in a bowl.

Set up a line with the melted butter in one bowl, followed by the cinnamon sugar mixture in a separate bowl, and then the prepared pan.

One at a time, dip the dough balls in the melted butter, roll them in the cinnamon sugar, and place them into the prepared pan. Stack the balls on top of each other until the dough is used.

Pour any remaining butter and cinnamon sugar atop the bread.

Bake the monkey bread for 18-24 minutes. A toothpick should come out clean.

Allow the bread to cool for 5-10 minutes.

Gently loosen the sides with a small spatula.

Place a plate or serving dish on top of the baking dish; hold the pan and plate together as you flip them both over.

Slowly lift the pan from the plate and the monkey bread should slide out.

Pull pieces from the bread and enjoy!