This easy Cinnamon Roll Monkey Bread has the subtle flavor of eggnog for a delicious holiday treat!
I host Christmas dinner at my house every year. The tradition began a few years ago: my mom hosts Thanksgiving, my sister takes Christmas Eve and I take Christmas Day. I make my prime rib and carrot soufflé every year. And now I have a new favorite for Christmas morning, too!
This Cinnamon Roll Monkey Bread is gooey and soft and gets devoured within seconds around here. It only takes a few minutes to make so it’s perfect for Christmas morning; you don’t want a recipe that will hold up opening gifts! I’ve given this version a holiday twist by adding a small amount of eggnog to the batter and then to the icing which makes a creamy glaze that’s perfect. The eggnog flavor is subtle so feel free to serve it to non-eggnog lovers, too.
I picked up my Pillsbury Cinnamon Rolls at Walmart. It’s so simple to pop in and do some Christmas and grocery shopping at one time. I stocked up on these cinnamon rolls so that I can make this easy Cinnamon Roll Monkey Bread all season long! My girls have even taken some to school for a treat. You should see their eyes light up when they smell what’s in the oven! Just wait until I have it ready for them on Christmas morning :)
- 3 packages Pillsbury Cinnamon Rolls
- 3/4 cup sugar
- 2 t ground cinnamon
- 1/2 cup butter
- 1/2 cup brown sugar
- 4 T eggnog; divided
- Preheat oven to 400F.
- Cut cinnamon rolls into four quarters each. Place sugar and cinnamon in a large, resealable plastic bag, shake to mix. Place cinnamon rolls in bag and shake to coat. Place in a greased bundt pan.
- Mix together melted butter, brown sugar and 2 T egg nog; pour over cinnamon roll dough pieces in pan. Bake for approximately 30 minutes or until nicely browned and cooked through. Immediately flip onto serving plate.
- Mix together icing from cinnamon roll package and remaining 2 T eggnog (I sometimes double the eggnog here which makes the glaze much thinner but has a more prominent eggnog flavor). Serve immediately.