Gluten-Free Spiced Eggnog Monkey Bread
A festive pull-apart bread featuring buttery biscuit pieces coated in nutmeg-spiced sugar and baked in a Bundt pan. The eggnog adds creamy holiday flavor throughout, while a sweet rum glaze creates an indulgent finish. Perfect for Christmas morning or holiday gatherings, this monkey bread transforms refrigerated biscuits into an impressive centerpiece dessert that's easy enough for busy hosts but special enough for memorable occasions.
Ingredients
- 2 cans refrigerated Pillsbury Grands Flaky Layers Buttermilk Biscuits, 16.3 oz, 8 count
- 1 stick butter, melted
- 1 ¼ cup sugar, divided
- 1 teaspoon nutmeg
- ½ cup eggnog, dividedheavy cream + vanilla1:1Mix heavy cream with a pinch of vanilla and nutmegeggs-freeadds dairy
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Full guide → - 3 cups powdered sugar
- 1 tablespoon rumvanilla extract1:1Use 1 tablespoon vanilla extract for a family-friendly versiongluten-free
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Full guide →
Instructions
- 1
Preheat oven to 350°F and spray a large Bundt pan with nonstick baking spray
- 2
Slice each biscuit into 4 pieces and place in a large microwave-safe bowl
- 3
Add melted butter and sprinkle with sugar and nutmeg, stirring until all pieces are well coated
- 4
Transfer coated biscuit pieces into the prepared Bundt pan
- 5
Add remaining sugar and eggnog to the leftover butter in the bowl and microwave until bubbling
- 6
Drizzle the eggnog mixture over the biscuit pieces in the pan
- 7
Bake until golden brown, then cool until just warm to touch
- 8
Invert pan onto a large serving platter
- 9
Whisk together remaining eggnog, powdered sugar, and rum for glaze
- 10
Drizzle glaze over warm monkey bread and garnish with nutmeg if desired
Tips
Make sure to coat all biscuit pieces evenly with the butter and sugar mixture for consistent flavor throughout the monkey bread.
Don't overbake - the monkey bread should be golden brown but still tender inside for the best pull-apart texture.
Serve while still warm for the best experience, as the glaze will be at its most appealing consistency.
Good to Know
Cover and store at room temperature for up to 2 days or refrigerate for up to 5 days
Prepare through step 6, cover tightly, and refrigerate overnight. Bake the next morning and add glaze before serving
Serve warm for best texture and flavor experience
Common Mistakes
Don't skip spraying the Bundt pan to avoid sticking when inverting
Allow proper cooling time before inverting to prevent the bread from falling apart
Substitutions
Gluten-Free Swaps
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Full guide →General Alternatives
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FAQ
Can I make this without rum?
Yes, substitute the rum with an equal amount of vanilla extract for a family-friendly version that maintains the sweet glaze flavor.
How long does this keep fresh?
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat briefly before serving for best texture.
Can I freeze monkey bread?
Yes, freeze the baked and cooled bread without glaze for up to 3 months. Thaw, reheat, and add fresh glaze before serving.