Combine milk, eggs, yeast, sugar and salt in the bowl of a stand mixer. Whisk by hand to combine. Add flour and stir until just combined, then attach the dough hook and mix on medium speed until dough is smooth and pulls away from the sides of the bowl.
With the mixer running, add a tablespoon of butter at a time, waiting until each piece is kneaded in before adding more. Dough will be smooth, soft and shiny. Form the dough into a ball, place it in a greased bowl, cover and let rise until almost doubled in size, about 1 hour.
Line a sheet pan with plastic wrap and place dough on top. Gently press down to deflate dough and shape into a 10×10-inch square. Chill in the freezer for 20 minutes, or until firm to the touch.
While the dough is chilling, whisk together sugar and cinnamon for coating and set aside. Lightly brush a 10-cup bundt pan with some of the melted Vanilla Fudge Snack Spread. Sprinkle with sanding sugar, shake to evenly coat bottom and sides; set aside.
Remove dough from freezer and use a sharp knife or pizza cutter to cut into 6 strips. Rotate the dough and cut another 6 strips, to create 36 squares. Roll each piece into a ball, dip in melted Vanilla Fudge Snack Spread and toss to coat in cinnamon sugar. Place in prepared bundt pan and repeat until all of the balls have been coated and arranged in the pan. Cover and let rise 45 minutes.
Preheat oven to 350°F. Bake 40-50 minutes, or until golden brown on top. Cool for 5-10 minutes, then invert onto a large plate. Serve with more Vanilla Fudge Snack Spread, for dipping.