cranberry-eggnog monkey bread

© Tina Vega Photography

I made this sweet, buttery breakfast treat using a stash of nogsicles.  Thankfully, eggnog season is fast approaching which makes this recipe one you will want to hang on to until then!


But for now, these images – and the promise of what is to come – will simply have to suffice.  Refrigerator biscuits provide the “base” for this easy to assemble treat.  The eggnog glaze makes it one of my favorites.

© Tina Vega Photography

The printable recipe is below.

Cranberry-Eggnog Monkey Bread


  • 3-7-1/2 oz. tubes refrigerated biscuits
  • 1 cup sugar
  • 2 teaspoons cinnamon
  • 1 cup sweetened dried cranberries (more if you want it REALLY sweet)
  • 1/2 cup butter
  • 1 cup brown sugar, packed
  • 1 cup powdered sugar
  • 3 Tablespoons eggnog
  • 1/4 teaspoon vanilla extract


  1. Separate biscuits; cut each into quarters.
  2. Combine sugar and cinnamon in a bowl; coat biscuit pieces in mixture.
  3. Arrange 1/3 of the biscuit pieces in bottom of GENEROUSLY greased Bundt pan then sprinkle with 1/3 of the dried cranberries.
  4. Repeat with two more layers, ending with berries on top.
  5. In a small saucepan over low heat, melt butter with brown sugar. Bring to a boil; cook and stir for one minute. Drizzle over layered biscuits.
  6. Bake at 350 degrees for 35 minutes. Cool on a wire rack for 10 minutes; invert onto serving plate. Let cool slightly.
  7. In a small bowl, blend together remaining ingredients; drizzle over top.
  8. Slice and serve.

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