Do you like monkey bread? My family LOVES it. I have been making the same recipe for so many years – long before the blog, all the way back to before we had high speed internet. Yeah- I told you- a long time. The hubs was begging for it & I finally told him that I would only do it if I could twist it up a bit for the holiday & make it better. So I came up with Gingerbread & Eggnog Monkey Bread that is soooooo yummy. It truly is the perfect Christmas breakfast.
Top it with a little butter while it’s hot. Then I like to make an extra batch of the icing so we can dunk each bite. It’s incredible! Ours never really lasts long enough to have leftovers the next day. I like to make it the night before. Sometimes I just let it rise all night & then bake in the morning so it’s fresh out of the oven. Or you can bake the night before & just zap in the microwave for about 20 seconds before serving. Either way – it’s delish!
Ingredients
- 1/4 cup warm water
- 1/4 cup granulated sugar + pinch for yeast
- 1 pkt rapid rise yeast
- 2 tbsp shortening
- Cooking spray like Bakers Joy
- 3/4 cup milk- warmed
- 1 tsp salt
- 1 large egg
- 3-1/4 cups all-purpose flour
- 1 stick butter
- 1 cup brown sugar
- 2 tsp cinnamon
- 1/2 cup pecans - chopped
- 2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp grated nutmeg
- 1/4 cup eggnog
- 1 cup confectioners sugar
- 1 tsp nutmeg
Instructions
- Combine warm water & pinch of sugar in small bowl
- Sprinkle yeast over top - stir
- Let yeast mixture sit approx 5-10 minutes - it should look frothy when done
- Place shortening, warm milk, sugar, salt & egg in mixer bow with dough hook attachment - mix on medium
- Add yeast mixture & mix well
- Slowly add flour - kneading on medium for about 1-3 minutes
- Place in a greased bowl - cover & let sit in a warm place to rest about 20 minutes
- Spray your bundt pan with cooking spray
- Now make the coating by melting the butter in one small bowl
- In another small bowl combine remaining coating ingredients & mix with a fork
- Sprinkle a small portion of this mixture in the bottom of the bundt pan
- When dough is done resting - pinch off 1/2 -1 inch pieces & roll into balls
- Dunk each ball of dough in melted butter & then roll in sugar & spice mixture & place in bundt pan
- Continue until all the dough is coated
- Cover with plastic wrap & let rise about 1 hour or until double in size
- Preheat oven to 350 degrees
- Bake monkey bread 30-35 minutes
- Allow to cool in pan at least 30 minutes
- Invert onto plate to remove
- Make icing by combining all ingredients & whisking until smooth
- Drizzle over the top of the bread or use as a dipping sauce
Want more wonderful breakfast ideas?
To see where I am linking today- visit HERE
I have never had monkey bread, but that sounds amazing!
Wow-you’re right. This would be a huge hit on Christmas morning! Thanks for the recipe!
I’ve never made monkey bread before so this recipe is definitely one I need to try this year for Christmas!
It looks absolutely mouth-watering!!
I wish I could have a huge slice 🙂
Unfortunately we don’t have here eggnog……
We have a tradition of having monkey bread on Christmas morning. Pinning this to try this year!
I would love your recipe for gingerbread and eggnog monkey bread but the website does not go to the recipe, could you please forward it to me? it sounds delicious and my family would love it for Christmas!
That looks so pretty! I’ll bet it’s great with coffee!
Why when you share it, does it a photo of Blueberry Pie Donuts instead of the Monkey Bread?
What i meant to say, was, “Why wne you share it, does it show a photo of Blueberry Pie Donuts instead of the Monkey Bread?
Love this combo of flavors! Thanks for linking up with What’s Cookin’ Wednesday!
This looks absolutely mouth watering delicious! I love monkey break and with the gingerbread flavor it is perfect for Christmas. This will have to be made soon at my house! Thanks so much for sharing this with us at Your Turn to Shine this week. I hope you’ll come back!