Combine 2 cups flour, sugar, yeast, and salt in a large mixer bowl and stir until blended.
Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120 to 130 F). Butter won’t melt completely.
Add to flour mixture.
Add egg.
Beat for 2 minutes at medium speed, scraping bowl occasionally.
Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.
Stir in just enough remaining flour so that the dough forms into a ball.
Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
Filling, Assembly, and Baking Instructions
Break off approximately one inch diameter balls of dough. There is some flexibility here. You can experiment with making larger or smaller balls. With one inch balls, you'll have enough dough to make about forty.
Flatten balls and place a piece of brie on each one about 1/4" tall and 1" long.
Top brie pieces with a small dollop of jam.
Top jam with a couple of pecans.
Stretch the dough over the fillings and slightly past the opposite edge of the dough. Press to seal together and gently reform into balls.
Combine sugar and cinnamon in a small bowl.
Dip each ball in melted butter and then roll in cinnamon sugar.
Place balls in a well-greased Bundt pan.
Cover with a towel and place in a warm place to rise until doubled in size - about one hour.
Preheat oven to 350 F.
Bake for 25-30 minutes until monkey bread is golden brown.
Let cool for five minutes and then invert onto a serving dish.