This sweet cinnamon pull apart bread is perfect for the cold weather months. It’s baked to golden brown perfection in a bundt pan, turned out onto a serving plate, and then topped with a sweet sticky eggnog infused glaze. Served for brunch or breakfast this eggnog monkey bread is guaranteed delight guests.
Monkey Bread is one of the sons’ favorite things to eat, and it’s little wonder why. It’s sticky, it’s sweet, and it’s basically dessert that they have permission to eat for breakfast and they get to wash it all down with a tall glass of cold milk.
Think you don’t have time to make such a yummy dish from scratch? We’ve made this super simple to make, so simple you’d have to try hard to actually mess it up.
Even better? This isn’t any ordinary monkey bread recipe, this one is dressed specifically for the holidays, with its typically sugary sweet, pull apart pastry and a liberal buttered eggnog cream poured overtop.
Eggnog monkey bread makes the perfect breakfast or brunch surprise for the family on special occasions!
If you’ve tried this EGGNOG MONKEY BREAD, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Eggnog Monkey Bread
For The Monkey Bread
- 1 can 16.3 oz regular refrigerated biscuits, no flaky layers or butter flavored
- 3/4 cup sugar
- 1/2 tsp nutmeg
- 6 tbsp butter melted
For The Eggnog Drizzle
- 1 cup powdered sugar
- 1 tbsp butter softened
- 1/2 tsp rum extract
- 3 tbsp eggnog
- 1/8 tsp nutmeg
- In a small mixing bowl, add 1/4 cup of the sugar and the nutmeg, whisking to combine evenly. Set aside.
- Separate the biscuits and use a pair of kitchen shears to cut each one into 4-6 pieces and put the cut pieces in a large zip locking bag, or a large tupperware.
- Add the sugar mixture to biscuits, seal, and shake well to evenly coat the biscuit pieces.
- Transfer the sugared biscuits to a greased 6 cup bundt pan.
- Mix melted butter and the remaining 1/2 cup of sugar and pour it all over the biscuits in pan.
- Bake at 350 degrees for 28 minutes, or until golden brown.
- Let the bread cool in the pan for 10 minutes before removing. To remove, tip the bundt pan upside down onto a serving plate, give it a pat or two if needed to release the bread, and top it with the eggnog glaze.
To Make The Eggnog Glaze
- Stir together all the ingredients until evenly combined, add more eggnog if you'd prefer a thinner consistency. Drizzle the eggnog glaze over the monkey bread.