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eggnog monkey bread shown served on a large white plate
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Eggnog Monkey Bread

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- it will simply delight your guests.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast, Brunch
Cuisine: American
Servings: 12
Calories: 290kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

  • Make sure you get the original biscuits and not jumbo ones, not buttered biscuits or any other fancy variety. It will change the results.
  • For extra holiday flavor, you can add 1/2 tsp of cinnamon to the nutmeg and sugar mix.
  • Liberally spray the Bundt pan with nonstick spray.

Nutrition

Calories: 290kcal | Carbohydrates: 42g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 424mg | Potassium: 92mg | Fiber: 1g | Sugar: 24g | Vitamin A: 212IU | Calcium: 25mg | Iron: 1mg