Description

Homemade Eggnog Monkey Bread is a festive, pull-apart breakfast treat perfect for the holidays. Made with store-bought cinnamon rolls coated in a spiced sugar mixture and drenched in a rich eggnog caramel glaze, this gooey, sticky bread is baked in a bundt pan until golden. Its cozy flavors of nutmeg, cinnamon, and vanilla swirl through every bite, making it an ideal centerpiece for Christmas morning or any cold winter weekend brunch.

Ingredients

Scale

For the Rolls:

1/2 cup granulated sugar
1/2 cup brown sugar
1/2 tsp freshly ground allspice
24 oz Pillsbury cinnamon rolls (2 tubes, refrigerated, excluding icing packets)

For the Eggnog Glaze:

1/2 cup salted butter, room temperature
1 cup brown sugar
1/4 cup fresh or high-quality dairy eggnog
1 tsp vanilla extract
1 pinch salt

Instructions

Preheat and Prepare Sugar Coating: Preheat your oven to 350ºF. In a large zip-top bag, combine granulated sugar, 1/2 cup brown sugar, and freshly ground allspice. Separate the cinnamon rolls and cut each into quarters. Working in thirds, add quartered cinnamon roll pieces to the bag, seal, and shake to coat evenly. Repeat until all pieces are well coated.
Grease and Layer Biscuits: Generously grease a bundt pan with butter or cooking spray, ensuring all crevices are covered to prevent sticking. Layer the sugar-coated cinnamon roll pieces evenly in the bundt pan, distributing them to allow even baking.
Make Eggnog Caramel Sauce: In a medium saucepan over medium heat, melt butter. Add 1 cup brown sugar and vanilla extract, stirring frequently. Cook for about 10 minutes, until the mixture lightens in color and becomes frothy. Remove from heat, then whisk in eggnog and a pinch of salt slowly until smooth and combined, forming the caramel sauce.
Assemble and Bake: Immediately pour the warm eggnog caramel sauce evenly over the layered cinnamon roll pieces in the bundt pan, ensuring thorough coverage. Place the pan in the preheated oven and bake for 30-35 minutes, until the top is slightly hardened and edges are golden brown. Remove from oven and let cool for 5 minutes.
Invert, Cool, and Glaze: Carefully invert the bundt pan onto a large plate to release the monkey bread. Let cool at least 10 minutes. Drizzle the reserved Pillsbury cinnamon roll glaze evenly over the top of the monkey bread before serving. Enjoy warm for the best gooey texture.

Notes

Use Pillsbury or similar refrigerated cinnamon rolls for the signature pull-apart texture; avoid scratch dough for best results.
If eggnog is unavailable, substitute with heavy cream or half-and-half with 1/4 tsp nutmeg for similar richness.
Allspice can be replaced with a mix of 1/4 tsp cinnamon and 1/4 tsp nutmeg or just 1/2 tsp cinnamon.
Unsalted butter can be used; add an extra pinch of salt to compensate.
Dark brown sugar adds deeper molasses flavor while light brown sugar keeps it milder; use according to your preference.
Grease your bundt pan thoroughly to avoid sticking; this will make removal easier and keep monkey bread intact.
Drizzle the caramel sauce slowly over the dough pieces to evenly coat every piece.
Let monkey bread rest 5 minutes after baking before inverting, and another 10 minutes after inverting before glazing for optimal caramel setting.
Serve within 1-2 hours for best texture; caramel can harden with longer wait.
Store leftovers covered at room temperature for up to 2 days. Reheat in microwave (15-20 seconds) or oven at 300°F covered with foil for 10 minutes.

Prep Time: 16 minutes
Cook Time: 34 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: Eggnog monkey bread, holiday breakfast, cinnamon rolls, pull-apart bread, festive brunch, Christmas morning, eggnog glaze, cinnamon sugar bread