Eggnog Monkey Bread

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IMG_0169I don’t know why I bother getting dressed anymore. From Halloween to New Years, I should never change out of my sweatpants. Aka–>my fat pants. They are comfy, warm and don’t judge me like my slightly-tighter-than-normal jeans do….soon to be loose jeans. Holla!

Getting in shape and back to the gym is a new years resolution….which by the way is 12 days away. Not that I’m counting or anything.



In the mean time, lets stick with desserts for breakfast, m’kay?

Everything about this recipe today is the exact opposite of healthy. Bread dough made with egg nog dipped in butter, then sugar, and then finished with a sugary egg nog glaze.  You won’t get skinny eating this, but you will feel all Christmasy plus it will make your house smell AMAZING. Make this and enjoy!

{Healthy recipes coming up in January. Promise!!}

Here’s how you do it:IMG_0089First thing: lets pretend my kitchen isn’t a dark hole October through March, shall we? This explains the lack of ‘how you make the dough’ pictures. All the instructions for that can be found below. Once the dough is done, let it rise, baby cakes. Be sure to butter up your bowl and your dough really well before you let it rise. It’s gonna be sticky so be generous with that butter. You can also refrigerate the dough too for 24-48 hours. It will rise in the fridge and be much easier to work with. I’m all about options, yo.IMG_0090Cut the dough into bite sized pieces and mentally prepare yourself to get messy.IMG_0095Melt some butter {*not pictured; kitchen=dark hole} and stir a little sugar together with some cinnamon and nutmeg. IMG_0097Dip each piece into the butter and then into the sugar mixture. Place the pieces into a buttered 9-inch cake pan and let rise 30-45 minutes.IMG_0162Preheat your oven to 350 degrees and cook this pull apart bread until the edges and top pieces have lightly browned.IMG_0155While that is cooling slightly, stir powdered sugar and egg nog together to make a glaze. IMG_0191Drizzle pull apart bread generously and dig in!

Tasty and soft little pillows that certainly will sweeten your holidays!


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Eggnog Monkey Bread

Eggnog Monkey Bread can be a delicious part of your festive holiday breakfast. Plus it's all topped with an eggnog glaze.
servings 6 servings
Prep Time 3 hours
Cook Time 20 minutes
Total Time 3 hours 20 minutes


for the dough-

for the coating-

for the glaze-


  • In a large bowl, stir egg nog, yeast and sugar together. Sit 10-15 minutes or until it starts to foam. Stir in egg, oil, half the flour and salt. Slowly incorporate remaining flour 1/4 cup at a time until dough starts to get smooth but still tacky. Place into a well greased bowl, cover and let rise 1-2 hours or until doubled. Punch down dough, remove from bowl and cut into bite-sized pieces.
  • Place melted butter into large shallow dish. Stir sugar with cinnamon and nutmeg. Dip each piece into butter, then sugar and into a greased 9-inch cake pan. Let dough rise another 30-45 minutes. Preheat oven to 350 degrees. Bake 20-25 minutes or until edges and top have browned. Remove from oven.
  • Stir powdered sugar and egg nog together until smooth. Drizzle over warm pull apart bread and serve.


Calories: 502kcal | Carbohydrates: 81g | Protein: 10g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 76mg | Sodium: 301mg | Potassium: 187mg | Fiber: 3g | Sugar: 39g | Vitamin A: 373IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 3mg
Course: Dessert
Cuisine: American
Keyword: Eggnog Monkey Bread

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42 Responses
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  2. Karen Howard

    Hi Jenny. Wow. I can’t wait to try this Eggnog Pull Apart Bread Recipe. It sounds Sooo Good, & i’m sire it will such a hit that I will be making it a lot thios season.

  3. Robin

    Hi Lauren,
    I just made the dough and am letting it rise in the fridge over the next 2 days. Can I prepare the bread bits and put them in the pan then put it in the fridge overnight for the second rise instead of that last 30-45 min of rising time and just pop it in the oven in the morning?

    1. Lauren

      You can put the pieces into the pan before the second rise and refrigerate. Just make sure they come to room temp before baking. The edges will cook and the center will stay raw if you put them into the oven cold!

  4. lisa g.

    Those look sooo amazingly good! I love eggnog. I don’t have a nice 9″ cake pan. Would a bundt pan work? My Mama used a bundt pan or an angle food cake pan for her homemade yeast Bubble Loaf pull-apart bites. She never call it monkey bread. In fact I never knew what monkey bread was until I was in my 30’s! If the bundt pan is ok, then would your oven temp & bake time be the same? Cake pans & bundt pans are made of different materials. Thanks so much for the great recipes!

  5. Christy

    This is rising right now and smells heavenly. I threw all my ingredients into the bread maker on the dough cycle. The only thing I noticed was that I needed a little more than a half cup of butter and a bit more than three times the sugar mixture for rolling the pieces in. Can’t wait to dive in face-first!

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  9. Emily @ Life on Food

    This cake looks so delicious. I haven’t had nearly enough eggnog this year. I think I am going to play catch up right through New Year’s.

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  11. Margaret Anne @ Natural Chow

    Wow that looks delicious! I’ll have to attempt a whole wheat version with maybe some homemade powdered sugar. Ooh and maybe I’ll also make my own eggnog! 😉 Love the website keep up the good work.

  12. aimee @ like mother like daughter

    Mmm, I love monkey bread/pull apart breads and this looks so delicious! With eggnog in the dough and in the glaze? Count me in! I think we might try this for Christmas morning 🙂

  13. Taylor @ FoodFaithFitness

    Definitely wearing my sweat pants right now. Which means I am already dressed for the occasion of making egg nog pull apart bread! This looks amazing…I have always wanted to try making pull apart bread. Yea, this looks like the best place to start ever.