Heat one-half cup of milk in a saucepan until lukewarm. Pour the warm milk into a small bowl and stir in one envelope of yeast. Let sit for approximately five minutes.
Using an electric stand mixer, beat one cup of chilled butter until creamed.
In a separate bowl, sift three cups of Bisquick, four tablespoons of white sugar, and one-quarter teaspoon of salt.Add the flour mixture to the butter and turn the mixer on medium.
Add the yeast mixture and three large eggs beating until well combined.
Continue mixing until dough is no longer sticky and pulls away from the sides of the mixing bowl. Add more Bisquick if needed.
Place dough in a large greased bowl and cover.Let sit in a warm area for approximately one hour or until the dough has doubled in size. Once the dough has risen, uncover and punch down using your fist. Line a dish with plastic wrap, leaving enough to hang over the sides.Transfer the dough into the dish, pressing down evenly. Fold the plastic wrap over the dough and place it in the freezer for thirty minutes to chill.
Mix one cup of sugar and 2 tablespoons of ground cinnamon until combined.
Grease a tube-shaped pan with half of the butter and sprinkle the extra sugar evenly over the top. Remove the dough from the freezer. Melt the remaining butter and use half of it to brush the surface of the dough. Sprinkle some cinnamon sugar over the top, shaking off the excess.Flip the dish over and remove the plastic wrap. Use the leftover melted butter to brush the top and sprinkle with more of the cinnamon sugar. Cut the dough into a grid shape pattern and separate the pieces. Roll each piece into balls and place them into the prepared tube pan.Cover the top loosely with plastic wrap and allow to sit in a warm area for an hour. Preheat the oven to three hundred and fifty degrees. Remove the plastic wrap and bake for half an hour, or until golden brown. Allow the monkey bread to cool for ten minutes before placing it on a wire rack. Let sit for half an hour before serving.