Introduction

Eggnog monkey bread is a warm, festive treat perfect for holiday mornings. Soft, pull-apart cinnamon rolls coated in an eggnog-spiced caramel sauce create a gooey, irresistible centerpiece for your breakfast or brunch table.

A white plate holds a ring-shaped monkey bread made of many small, soft, golden-brown dough pieces stuck together in two stacked layers, covered with a thick, shiny caramel sauce that drips down the sides and topped with white icing drizzles that create thin stripes over the caramel. The plate sits on a light beige cloth with a blurred background of green leaves and white flowers, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup granulated sugar
1/2 cup brown sugar
1/2 teaspoon allspice (freshly ground preferred)
24 oz Pillsbury cinnamon rolls (standard size, refrigerated tube)
1/2 cup salted butter (room temperature)
1 pinch salt
1 cup brown sugar
1/4 cup eggnog (fresh or high-quality dairy preferred)
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350ºF. In a large zip-top bag, combine the granulated sugar, 1/2 cup of brown sugar, and allspice. Separate the cinnamon roll biscuits and cut them into quarters. Working in batches, add one third of the quartered biscuits to the bag, seal it, and shake to coat the pieces evenly. Repeat with the remaining biscuits until all are coated.
Step 2: Generously grease a bundt pan to prevent sticking. Layer the sugar-coated biscuit pieces evenly in the prepared pan, distributing them for even baking.
Step 3: In a medium saucepan over medium heat, melt the room-temperature butter. Add 1 cup of brown sugar and the vanilla extract. Cook, stirring often, until the mixture lightens in color and becomes almost frothy, about 10 minutes. Remove from heat and slowly whisk in the eggnog and a pinch of salt until smooth and combined.
Step 4: Immediately pour the warm eggnog caramel sauce evenly over the layered biscuits in the bundt pan, covering all pieces. Bake for 30-35 minutes, or until the top is slightly hardened and edges are golden brown. Remove and let cool for 5 minutes, then carefully invert onto a large plate.
Step 5: Allow the monkey bread to cool at least 10 minutes after turning out. Drizzle the Pillsbury glaze from the cinnamon roll package over the top before serving. Enjoy warm for the best texture.

Tips & Variations

Use store-brand refrigerated cinnamon rolls if Pillsbury is unavailable, but keep the total weight close to 24 ounces.
If eggnog is not available, substitute heavy cream or half-and-half with ¼ teaspoon nutmeg for similar richness.
Unsalted butter works fine; just add an extra pinch of salt to the caramel sauce.
For deeper flavor, use dark brown sugar; light brown sugar will give a milder taste.
Grease the bundt pan thoroughly to prevent sticking and tearing when inverting.
Pour the caramel sauce slowly over the dough to coat it evenly without making it soggy.

Storage

Store leftover monkey bread covered with plastic wrap or in an airtight container at room temperature for up to 2 days. It tastes best the same day while warm and gooey. To reheat, warm individual portions in the microwave for 15-20 seconds, or reheat the whole bread in a 300ºF oven for about 10 minutes covered with foil to prevent drying out.

How to Serve

A small white plate holds a serving of monkey bread made from golden brown, glossy, irregular dough pieces stuck together in a mound shape, each piece showing a soft, slightly shiny surface with cinnamon-colored highlights. The bread is topped with a drizzle of white icing and a light caramel glaze that pools slightly around the base. Behind it, another plate with more monkey bread pieces has the same glaze and icing textures. To the left stands a white cup filled with light brown coffee or tea, with a background of green pine leaves and small red berries on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this monkey bread ahead of time?

It’s best enjoyed fresh and warm for ideal gooey texture. You can prepare it in advance and reheat, but the caramel coating may harden and affect the pull-apart quality.

What if I don’t have allspice?

You can substitute with a mix of ¼ teaspoon cinnamon and ¼ teaspoon nutmeg, or simply use ½ teaspoon cinnamon alone for a warm spice flavor.