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Eggnog Cinnamon Roll Monkey Bread for Christmas Morning

Eggnog cinnamon roll monkey bread is coated in cinnamon sugar, covered with a buttery eggnog sauce, and baked in a Bundt pan until deeply golden. The cinnamon roll pieces stay soft inside, with icing drizzled over the warm bread before serving.
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Prep Time 15 minutes
Cook Time 47 minutes
Cooling 10 minutes
Total Time 1 hour 12 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the rolls
  • 1 nonstick cooking spray for the pan
  • 2 can (17.5 oz) refrigerated cinnamon rolls with icing
  • 0.5 cup granulated sugar
  • 2 tsp ground cinnamon
For the eggnog sauce
  • 0.5 cup unsalted butter
  • 0.75 cup light brown sugar packed
  • 0.25 cup eggnog
  • 0.25 tsp ground nutmeg

Equipment

  • 1 12-cup Bundt pan

Method
 

Prepare the rolls
  1. Heat the oven to 350°F.
  2. Generously coat a 12-cup Bundt pan with nonstick cooking spray.
  3. Cut each cinnamon roll into 4 pieces.
  4. Mix the granulated sugar and cinnamon in a large bowl, then toss the pieces in the mixture to coat.
  5. Arrange the coated pieces evenly in the pan.
Make the eggnog sauce
  1. Melt the butter in a small saucepan over medium heat.
  2. Stir in the brown sugar, eggnog, and nutmeg; bring to a gentle simmer, stirring, and cook for 2 minutes until smooth.
Bake and finish
  1. Pour the sauce evenly over the rolls and bake for 40–45 minutes, until deeply golden and the pieces in the center are no longer doughy when pulled apart.
  2. Cool in the pan for 10 minutes.
  3. Invert onto a serving plate.
  4. Squeeze the icing included with the cinnamon rolls over the warm monkey bread and serve.

Notes

For the best texture, check the center for doneness as directed and avoid overbaking. Store covered in the refrigerator for up to 3 days; freeze for up to 2 months. A dairy-free version would require dairy-free cinnamon rolls and icing, butter, and eggnog.