Pull-apart bread cake: Prepare your Kamado BONO grill for indirect cooking by lighting the charcoal with a starter, placing stainless steel grates, and a baking stone.
Wait until the temperature reaches 180°C. Partially close the top and bottom air vents to maintain a steady temperature.
Warm the milk and let it cool to room temperature. Then add warm water, half of the sugar, and yeast. Stir and let it sit for a few minutes until the yeast activates, starts bubbling, and foaming.
Melt the butter and let it cool.
In a bowl, mix the flour, salt, and remaining sugar. Add lightly beaten eggs with vanilla, the milk-yeast mixture, and melted butter. Mix and knead the dough for about 5-10 minutes until it becomes smooth and soft. Place the dough in an oiled bowl, coat it lightly with a bit of oil to prevent a crust from forming, cover with plastic wrap, and let it rise for 1-2 hours.
Once the dough has risen, roll it out into a 25×50 cm rectangle.
Brush the dough with melted butter and sprinkle it with a sugar-cinnamon mixture.
Cut the rectangle into six equal parts (each approximately 8 cm long) and then divide each part into three pieces. Stack 3-4 squares together in a pile and arrange them upright in the center of a greased and parchment-lined baking pan. Cover the pan with plastic wrap and let it rise for about 30 minutes.
Bake the cake for 30-40 minutes until golden brown.