Ferment the Sponge: mix the active starter, flour, water, melted butter or coconut oil, honey or sugar and salt together in a stand mixer for 5 minutes. You want the dough to be silky and have a smooth texture. It will be slightly sticky to the touch but not so much where it sticks to your hand. Place the dough into a large greased bowl, cover with plastic wrap or Bee's Wrap and ferment for 6-12 hours. (It should at least double in size)

In a gallon sized plastic bag shake together the coconut sugar and cinnamon. Roll the fermented dough into 1 inch balls. Add the balls to the plastic bag and shake it into the cinnamon sugar mixture until ball in completely covered. Continue until the dough is gone.

Grease a Bundt Pan and add 2 Tbsp Maple Syrup to the bottom. Add cinnamon sugar dough balls evenly around bundt pan. Proof for 2 hours. They will puff up and fill the pan. (Tip: Turn oven on for a few seconds to get slightly warm then turn it off. Proof pan in warm oven)

After proof, melt butter in small sauce pan on stove. Mix in ½ cup maple syrup. Remove from heat and add in vanilla.

Pour caramel sauce over proofed dough balls.

Bake at 350 degrees F for 30 minutes.

Immediately after removing from the oven, place a plate on top of your pan and flip it over. Lift away your pan so that the monkey bread is left on the plate. Serve warm. Enjoy!