Ingredients:

  • 2 cans (approx. 16.3 oz each) refrigerated biscuit dough
  • 4 Tbsp unsalted butter, melted (for dipping)
  • 1 cup granulated sugar (for coating)
  • 2 tsp ground cinnamon
  • 1 tsp freshly grated nutmeg (for coating)
  • 1/2 cup (1 stick) unsalted butter (for sauce)
  • 1 cup packed light brown sugar
  • 1/2 cup quality full-fat eggnog (for sauce)
  • 1 tsp vanilla extract
  • 1 tsp rum extract or dark rum
  • 1 cup powdered (icing) sugar, sifted (for glaze)
  • 2–3 Tbsp quality eggnog (for glaze)
  • Pinch of nutmeg (for garnish)

Instructions:

  1. Grease the pan: Thoroughly grease a 10 or 12-cup non-stick bundt pan with butter or baking spray.
  2. Cut the dough: Open the refrigerated biscuit cans and cut each biscuit into 4 equal pieces (resulting in 80–90 pieces).
  3. Prepare the coating: In a large bowl or Ziploc bag, combine the granulated sugar, cinnamon, and 1 tsp nutmeg.
  4. Coat the dough: Dip each piece of dough into 4 Tbsp melted butter, then toss immediately in the sugar mixture until completely coated. Layer the coated dough balls evenly into the prepared bundt pan.
  5. Prepare the sticky sauce: In a small saucepan, melt the 1/2 cup butter over medium heat. Add the packed brown sugar, 1/2 cup eggnog, vanilla extract, and rum extract (or rum).
  6. Cook the sauce: Bring the mixture to a rolling boil, stirring continuously until the sugar dissolves. Reduce heat and simmer gently for 2–3 minutes until the sauce slightly thickens. Watch carefully to prevent burning.
  7. Pour and bake: Immediately pour the piping hot sticky sauce evenly over the dough balls in the bundt pan. Preheat the oven to 350°F (175°C) and bake for 30–35 minutes, or until deep golden brown and cooked through.
  8. Cool and invert: Remove from the oven and let cool in the bundt pan for exactly 10 minutes. Place a large serving plate over the pan and carefully invert the monkey bread onto the plate.
  9. Make the glaze: Whisk together the sifted powdered sugar and 2–3 Tbsp of eggnog until a thick, pourable consistency is achieved.
  10. Serve: Drizzle the glaze generously over the warm Monkey Bread. Garnish with a final pinch of freshly grated nutmeg and serve immediately while warm and sticky.