In a large bowl or the bowl of a stand mixer, combine the flour, warm water, active sourdough starter, softened butter, granulated sugar and salt. Knead until a dough forms and becomes smooth and slightly tacky.

Cover the dough and let it rise in a warm place or warm oven until it’s doubled in size, which will take about 3-4 hours, depending on ambient temperature and the activity level of your starter.

Grease a 10-inch bundt pan thoroughly with butter or non-stick spray. Set aside.

Mix the brown sugar, ground cinnamon, and a pinch of salt in a bowl. Set aside.

Turn the risen dough onto a lightly floured surface.

Using a bench scraper, pizza cutter, or sharp knife, divide the dough into small pieces, each weighing around 30 grams, and form them into balls.

Dip each of the little dough balls into the melted butter, and then roll it in the cinnamon and brown sugar mixture until it’s fully coated.

Layer the coated small balls in the bundt pan.

Cover the pan and let the dough have its second rise in a warm place for about 2-3 hours, or until puffed and light.

Preheat the oven to 400°F (200°C).

In a medium saucepan, add butter, sugar, heavy cream, and salt. Place it over medium heat and cook until the butter and sugar melt and bubble.

Add cinnamon powder and combine well.

Pour about 1/2 cup of the caramel sauce evenly over the risen dough balls in the bundt pan just before baking. This can vary depending on how much the dough rises. You should have about 1/4 cup left over for serving. 

Bake the monkey bread in the preheated oven for 30-35 minutes, or until golden brown and a skewer inserted into the center comes out clean.

Allow the bread to cool in the pan for 10-15 minutes, then invert it onto a large serving plate or serving platter.

Pour the remaining caramel sauce over the monkey bread. Serve your delicious sourdough monkey bread warm and enjoy!