In a stand mixer, combine warm milk, active dry yeast, and honey or brown sugar. Allow the mixture to sit for about 5-10 minutes until it becomes bubbly and frothy.

Once the yeast is activated, add melted salted butter, large eggs, all-purpose flour, and kosher salt. Knead the mixture on medium speed for about 4 minutes until a smooth dough forms.

Place the dough into a greased bowl and cover it with a clean kitchen towel. Allow it to rise at room temperature for approximately 1 hour, or until it has doubled in size.

While the dough is rising, preheat your oven to 375°F (190°C). Grease a bundt pan thoroughly.

Combine brown sugar with ground cinnamon to create the cinnamon sugar mix.

Once the dough has risen, punch it down gently and divide it into 28 equal pieces. Roll each piece into a ball, dip in melted butter, and coat in cinnamon sugar.

Layer the coated dough balls in the bundt pan, adding spoonfuls of blueberry jam and fresh blueberries in between layers.

Let the assembled Blueberry Monkey Bread rest for 20 minutes at room temperature.

Place the bundt pan into the preheated oven and bake for 40-50 minutes until done.

After baking, allow it to cool in the pan for about 10 minutes before inverting onto a serving plate.

In a small saucepan, brown butter, then whisk together with cream cheese, powdered sugar, and vanilla until smooth for the icing.

Drizzle the icing generously over the warm Blueberry Monkey Bread and serve warm.