Meanwhile, prep the coating by: whisking together the melted butter + vanilla in a medium bowl and in a separate bowl, combining the cinnamon, nutmeg, ginger and brown sugar and setting everything aside.
Once dough has fully risen, pinch it slightly to "release the air". Using your hands, take small pieces of dough and roll into balls (about 1-1.5 inches in diameter), giving you about 40-45 balls in total.
One by one, dip each ball (lightly) in the melted butter and then roll it in the brown sugar-cinnamon mixture and then begin packing it in the bundt pan. Repeat until all balls are used OR the bundt pan is filled 3/4 of the way full (See Tips in Post for details).
Once done, cover the bundt pan with plastic wrap and allow dough balls to rise AGAIN for another 20 minutes.
Meanwhile, Preheat your oven to 350 degrees Fahrenheit and adjust your oven rack to be low for a more thorough cooking of dough.
Bake for 35-45 minutes OR until monkey bread's center and bottom doughs are fully cooked through. **NOTE: I use a cake tester or toothpick to poke small holes throughout doughs to help it better cook. You can do so or check dough gradually using those tools to ensure that they cook through.**
Remove form oven and let cool, around 10-15 minutes or so.
Invert (placing upside down) monkey bread onto a cake stand or serving dish to remove it from bundt pan.