Eggnog Monkey Bread

eggnogmonkeyEver since I discovered monkey bread, I just can’t get enough of it. If you stay away from the “biscuit dough” in the tubes and make it from scratch, which takes no time at all, and doesn’t have unhealthy additives, you will do just fine.

If you are not living in a wonderful place like Las Cruces, then perhaps you can’t get egg nog year round. But I do believe there are eggnog recipes around which will allow you to whip some up!

I love this stuff. It makes a great breakfast item as far as I am concerned, but of course, it can be a dessert as well.

I have revised the recipe a bit, so it is adapted from Recipe Girl .



  1. 1 c eggnog
  2. 4 tbsp butter
  3. about 2 1/4 tsp fast rising yeast (1 pkt)
  4. 1 lg egg at room temp.
  5. 1/2 tsp salt
  6. 1/4 tsp ground nutmeg
  7. 3 – 3 1/2 c bread flour (higher gluten than regular, but I think you can use regular)
  1. 1 – 1/4 c brown sugar, packed
  2. 1 tsp cinnamon
  3. 3/4 tsp nutmeg
  4. 1 c butter, melted and cooled
  1. 1 c powdered sugar
  2. 2 tbsp eggnog
  3. dash of nutmeg


  1. Melt the butter, and let cool down to below 110°. (tepid) Warm the eggnog in the microwave.
  2. Add the yeast to the bowl of a heavy-duty mixer, adding the eggnog, and mix, and add the butter.
  3. Add the egg, two cups of the flour, and nutmeg. Run mixer slow, just combining.
  4. Cover the bowl and let sit for 20 minutes to let the gluten start working.
  5. Add the salt, and begin adding the rest of the flour until the dough starts to pull away from the bowl. Once there, turn the mixer up and let it knead for five minutes (using a dough hook).
  6. Turn into a greased bowl, cover and let rise until double. ( a great way to do this in the winter is to turn on your oven light and place the bowl right in front of it)
  7. Prepare the coating mix by mixing it all together, except for the butter.
  8. When the dough is risen, turn out onto a floured surface and pat it into a rectangle of about 8 x 8 inches. With a sharp knife or pizza cutter, cut into strips about 3/4 inch wide and then into squares.
  9. Dip a few pieces into the butter and coat. Place them in a bundt pan or an angel food pan that has been greased.
  10. When you have a layer, sprinkle some of the brown sugar mixture over the pieces. (You can roll each piece in the sugar if you wish, but it’s way too tedious for me!)
  11. Do another layer, and if you have enough pieces, another. By the first layer you should have an estimate of whether you are getting two or three layers. Use the brown sugar mixture accordingly. There is no precision needed, just gently stack ’em and sprinkle. Drizzle any leftover butter and sugar mixture over the final layer.
  12. Preheat the oven to 375°
  13. Bake for around 30 minutes or until the top is hardened and you see some bubbling of the buttery caramel around the edges. The top will sound hollow when tapped.
  14. Cool on a rack for a few minutes (15 or so) and then turn out on a plate. Cool until fairly to room temp.
  15. Make the glaze (put everything together) and drizzle on with a spoon.

Serves: 10-12 servings



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