This Holiday Spice Monkey Bread is the perfect breakfast recipe for Christmas morning. Cinnamon & spices coat this delicious glaze smothered treat. YUMMY!
Holiday Spice Monkey Bread
I love a delicious breakfast treat on Christmas morning. Obviously the donut shops aren’t going to be open that morning. So I need to make sure I have something prepared. I don’t want to go through the whole ordeal of making something that day & having a ton of dishes while we are dealing with the mountains of wrapping paper & all other things. So I like to plan ahead & make some monkey bread. I shared this recipe originally over at Or So She Says last holiday season but with the timing I didn’t get a chance to share it here with you. So when we started inching closer to the Christmas season I was so excited to be able to get this one on my calendar. You will love it.
My family loves to coat theirs in the glaze, however I actually prefer to add a little melted butter on top of mine. It’s a little thing I picked up when I was eating these absolutely unreal sticky buns when I was expecting the boy. I would pick them up at this little shop where we lived at the time. Hands down the best sticky bun I have ever had. This monkey bread reminds me of that because of the crusted nuts & brown sugar on top. So adding that melted butter just seemed so natural & oh my word is it delicious.
While this doesn’t typically last more than a few hours in our house- it does reheat well in the microwave if you need to do that. You will definitely want to enjoy this while you open presents on Christmas morning!!!
Looking for more great holiday recipes?
Holiday Spice Monkey Bread
- ¼ cup warm water
- ¼ cup granulated sugar + pinch for yeast
- 1 pkt rapid rise yeast
- 2 tbsp shortening
- Cooking spray like Bakers Joy
- ¾ cup milk- warmed
- 1 tsp salt
- 1 large egg
- 3-1/4 cups all-purpose flour
- 1 stick butter
- 1 cup brown sugar
- 3 tsp cinnamon
- 1 cup pecans - chopped
- 1 tsp ground ginger
- ¼ tsp ground cloves
- 1 tsp grated nutmeg
- ¼ cup milk
- 1 cup confectioners sugar
- 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 ½ -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
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.