It’s the 2nd Day of Christmas and we’re making a yummy Monkey Bread that can be served as dessert or the perfect Christmas morning breakfast. The best part…you can make it in advance!
Every Christmas morning should have a simple and yummy make ahead breakfast to enjoy with present opening and coffee!
Now, I used Egg Nog for the glaze but if that’s not your thing…just substitute milk instead! It will still be amazing!
1/2 cup sugar
1 tablespoon cinnamon
3 (16.3 oz) cans refrigerated flaky layer biscuit dough, cut into quarters
3/4 cup firmly packed brown sugar
1/2 cup butter
1/4 cup light corn syrup
3 tablespoons Egg Nog (or milk)
1 cup powdered sugar
Preheat oven to 350 degrees. Spray a bundt pan with Pam.
In a small bowl, combine sugar and cinnamon. Dredge biscuit quarters in sugar mixture to coat. Layer in prepared pan. (At this point, you can cover and refrigerate this until the next morning.)
In a small saucepan, combine brown sugar, butter and corn syrup. Cook over medium-high heat stirring constantly until mixture comes to a boil. Boil one minute. Pour over layered biscuits. Bake 40 minutes. Let pan sit 5 minutes before inverting it onto platter to serve.
To make your glaze, combine Egg Nog (or milk) in a small bowl with your powdered sugar. Add more Egg Nog if the glaze is too thick and more powdered sugar if it’s too thin. Poor glaze over warm monkey bread and serve.
The perfect little holiday breakfast for your family!
And if you missed yesterday’s post…here you go…
On the 1st Day of Christmas: I meal planned, ate Cranberry-Orange Cookies and shared Christmas cheer!
See you tomorrow!!