Monkey bread gets an update that makes the pull-apart loaf even better thanks to buttermilk, a little whole-wheat flour and a lighter hand with the sugar. The result is more tender and nuanced — and less sweet — than the versions many of us grew up with. In this recipe from our cookbook “ Milk Street Bakes,” browned butter infused with vanilla and warm spices coats the nuggets of dough before they’re rolled in sugar and piled into the pan.