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Add the warm milk, yeast, and sugar to the bowl of a stand mixer and mix to combine.
Add the whole egg and egg yolks, followed by the bread flour.
Knead with the dough hook until a dough begins to form.
With the mixer running, gradually add the softened butter and continue kneading until the butter is fully incorporated and the dough is smooth and elastic.
Cover and let rise for about 45 minutes.
Preheat the oven to 350 and grease a bundt pan.
Cut the dough into bite sized pieces.
Add the melted butter to one bowl and mix the sugar and cinnamon together in another.
Dip each piece of dough into the melted butter, then roll in the cinnamon sugar.
For the sauce, add the butter, brown sugar, and cinnamon to a saucepan.
Bring to a gentle simmer, stirring until smooth, then remove from the heat.
Pour ⅓ of the sauce into the bottom of the greased pan.
Add half of the coated dough pieces, followed by another ⅓ of the sauce.
Add the remaining dough pieces and finish with the remaining sauce.
Bake at 350 for about 40 minutes, or until the brioche is golden brown and cooked through.
Let cool slightly before flipping onto a serving plate.
Serve warm and pull apart to enjoy.