Egg Nog Pull Apart Bread

IMG_0169 I don’t know why I bother getting dressed anymore. From Halloween to New Years, I should never change out of my sweatpants. Aka–>my fat pants. They are comfy, warm and don’t judge me like my slightly-tighter-than-normal jeans do….soon to be loose jeans. Holla!

Getting in shape and back to the gym is a new years resolution….which by the way is 12 days away. Not that I’m counting or anything.



In the mean time, lets stick with desserts for breakfast, m’kay?

Everything about this recipe today is the exact opposite of healthy. Bread dough made with egg nog dipped in butter, then sugar, and then finished with a sugary egg nog glaze.  You won’t get skinny eating this, but you will feel all Christmasy plus it will make your house smell AMAZING. Make this and enjoy!

{Healthy recipes coming up in January. Promise!!}

Here’s how you do it: IMG_0089 First thing: lets pretend my kitchen isn’t a dark hole October through March, shall we? This explains the lack of ‘how you make the dough’ pictures. All the instructions for that can be found below. Once the dough is done, let it rise, baby cakes. Be sure to butter up your bowl and your dough really well before you let it rise. It’s gonna be sticky so be generous with that butter. You can also refrigerate the dough too for 24-48 hours. It will rise in the fridge and be much easier to work with. I’m all about options, yo. IMG_0090 Cut the dough into bite sized pieces and mentally prepare yourself to get messy. IMG_0095 Melt some butter {*not pictured; kitchen=dark hole} and stir a little sugar together with some cinnamon and nutmeg.  IMG_0097 Dip each piece into the butter and then into the sugar mixture. Place the pieces into a buttered 9-inch cake pan and let rise 30-45 minutes. IMG_0162 Preheat your oven to 350 degrees and cook this pull apart bread until the edges and top pieces have lightly browned. IMG_0155 While that is cooling slightly, stir powdered sugar and egg nog together to make a glaze.  IMG_0191 Drizzle pull apart bread generously and dig in!

Tasty and soft little pillows that certainly will sweeten your holidays!


Egg Nog Pull Apart Bread

Yield: 6 servings

Prep Time: 3 hours

Cook Time: 20 minutes

Total Time: 3 hours 20 minutes


for the dough-
1 cup warm egg nog
2 1/4 teaspoons quick rise yeast
1/4 cup granulated sugar
1 egg
2 tablespoons canola oil
2 1/2-3 cups all purpose unbleached flour
1/2 teaspoon salt

for the coating-
1/4 cup butter, melted
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

for the glaze-
1 cup powdered sugar
2 tablespoons egg nog


In a large bowl, stir egg nog, yeast and sugar together. Sit 10-15 minutes or until it starts to foam. Stir in egg, oil, half the flour and salt. Slowly incorporate remaining flour 1/4 cup at a time until dough starts to get smooth but still tacky. Place into a well greased bowl, cover and let rise 1-2 hours or until doubled. Punch down dough, remove from bowl and cut into bite-sized pieces.

Place melted butter into large shallow dish. Stir sugar with cinnamon and nutmeg. Dip each piece into butter, then sugar and into a greased 9-inch cake pan. Let dough rise another 30-45 minutes. Preheat oven to 350 degrees. Bake 20-25 minutes or until edges and top have browned. Remove from oven.

Stir powdered sugar and egg nog together until smooth. Drizzle over warm pull apart bread and serve.

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33 Responses to “Egg Nog Pull Apart Bread”

  1. #
    Taylor @ FoodFaithFitness — December 20, 2013 at 4:11 am

    Definitely wearing my sweat pants right now. Which means I am already dressed for the occasion of making egg nog pull apart bread! This looks amazing…I have always wanted to try making pull apart bread. Yea, this looks like the best place to start ever.


  2. #
    Christina — December 20, 2013 at 4:33 am

    Could this be made the night before and baked the next morning?


  3. #
    Karen — December 20, 2013 at 4:40 am

    Yikes….will make for new year’s thanks!!!!!


  4. #
    Bev @ Bev Cooks — December 20, 2013 at 6:06 am

    oooooh. my. gosh.


  5. #
    Tieghan — December 20, 2013 at 6:28 am

    Give me! These look so good!


  6. #
    Ali | Gimme Some Oven — December 20, 2013 at 7:02 am

    Stunning, Lauren!! I want to reach into my computer and grab a bite! :)


  7. #
    aimee @ like mother like daughter — December 20, 2013 at 8:41 am

    Mmm, I love monkey bread/pull apart breads and this looks so delicious! With eggnog in the dough and in the glaze? Count me in! I think we might try this for Christmas morning :)


  8. #
    StacyM — December 20, 2013 at 9:31 am

    I need to live by you to share all your egg nog goodies! I’m the only one who eats them at my house. And that is. bad. news.


  9. #
    Katrina @ Warm Vanilla Sugar — December 20, 2013 at 10:18 am

    This is definitely appearing on my menu soon. Delicious!


  10. #
    Margaret Anne @ Natural Chow — December 20, 2013 at 6:09 pm

    Wow that looks delicious! I’ll have to attempt a whole wheat version with maybe some homemade powdered sugar. Ooh and maybe I’ll also make my own eggnog! 😉 Love the website keep up the good work.


  11. #
    Stephanie @ Eat. Drink. Love. — December 20, 2013 at 9:39 pm

    Yum yum yum!!


  12. #
    Emily @ Life on Food — December 23, 2013 at 3:11 am

    This cake looks so delicious. I haven’t had nearly enough eggnog this year. I think I am going to play catch up right through New Year’s.


  13. #
    Karin — December 23, 2013 at 11:17 am

    This may be a silly question (I’m not a bread maker), but is there any way I can make this recipe without yeast?


    • Lauren — December 23rd, 2013 @ 11:23 am

      I’ve never made bread without yeast before! Sorry, I’m no help 😉


  14. #
    Sharon — December 24, 2013 at 5:39 pm

    Due to the length of time required, is there any way to do part of the recipe the night before?


  15. #
    Deborah — December 26, 2013 at 2:53 pm

    Forget healthy recipes, I want to survive on this!!


  16. #
    Blissedmom — December 28, 2013 at 1:22 pm

    I thought I had all the ingredients to make this but my flour is bleached :( Can I still use it?


    • Lauren — December 29th, 2013 @ 9:28 am

      Oh yeah! That will work just as well!


  17. #
    A — November 29, 2014 at 12:03 pm

    Can you please suggest an alternative for egg-nog, a non-alcoholic one?


    • Lauren — November 29th, 2014 @ 12:47 pm

      I use non alcoholic egg nog!


  18. #
    Christy — December 10, 2014 at 3:00 pm

    This is rising right now and smells heavenly. I threw all my ingredients into the bread maker on the dough cycle. The only thing I noticed was that I needed a little more than a half cup of butter and a bit more than three times the sugar mixture for rolling the pieces in. Can’t wait to dive in face-first!


  19. #
    lisa g. — December 17, 2014 at 10:09 am

    Those look sooo amazingly good! I love eggnog. I don’t have a nice 9″ cake pan. Would a bundt pan work? My Mama used a bundt pan or an angle food cake pan for her homemade yeast Bubble Loaf pull-apart bites. She never call it monkey bread. In fact I never knew what monkey bread was until I was in my 30’s! If the bundt pan is ok, then would your oven temp & bake time be the same? Cake pans & bundt pans are made of different materials. Thanks so much for the great recipes!


  20. #
    Robin — December 22, 2014 at 6:01 pm

    Hi Lauren,
    I just made the dough and am letting it rise in the fridge over the next 2 days. Can I prepare the bread bits and put them in the pan then put it in the fridge overnight for the second rise instead of that last 30-45 min of rising time and just pop it in the oven in the morning?


    • Lauren — December 27th, 2014 @ 8:03 pm

      You can put the pieces into the pan before the second rise and refrigerate. Just make sure they come to room temp before baking. The edges will cook and the center will stay raw if you put them into the oven cold!


  21. #
    Julia — January 24, 2015 at 2:37 pm

    Can the eggnog be substituted for out of season baking? :)



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