“Drunken Monkey” Bread
There’s nothing quite like sticky gooey Monkey Bread to give you that early morning sugar rush and sense of satisfaction. My “Drunken Monkey” bread recipe is just the thing to make your Christmas morning even more special.
Christmas morning: the true story of Christmas has been read, presents are unwrapped, the kids have stars in their eyes as they flutter around, trying to decide what to play with first. Dad is tenaciously assembling toys with a million pieces each, and you…
You, in your robe and new Christmas jammies, have picked up the wrapping paper and are now working on a brilliant holiday breakfast to keep the Christmas magic alive.
In planning for meals on Christmas Eve and Christmas Day, I like to incorporate dishes that can be made ahead. That way, during all the excitement, I’m not tucked away in the kitchen, missing out on memory-making moments.
My monkey bread recipe is a dish I make only on very special occasions. It’s rich, loaded with flavor, and ultra sweet–so much so, I’d feel bad serving it to my kids on regular mornings, then sending them off for teachers to manage.
Christmas morning is different, though.
The little nippers are so hyped-up on Christmas magic, a bit of sugar isn’t going to make much of a difference.
I first remember eating Monkey Bread at my Aunt Millie’s house, as a little girl.
Aunt Millie had a strong personality, an infectious laugh, and whole lot of spunk. I could count on her to have sticky-sweet Monkey Bread, hot and ready for the holidays, and a big smile and joke for her nieces and nephews.
This monkey bread recipe is in honor of Aunt Millie, who I’m certain did not liquor-up her version, but would have loved it all the same.
Adding a little booze to your monkey bread recipe, is strictly about flavor.
Along with the butter, sugar, and orange zest, a nip of your favorite liquor will saturate the dough, and leave a rich undertone that makes monkey bread just as exciting for the grownups as the kids.
Most of the alcohol evaporates while the bread is baking, so I’m comfortable serving it to the entire family.
Festive Christmas Platter from Villeroy & Boch.
This particular monkey bread recipe is a quickie version, incorporating frozen bread dough, to decrease your time in the kitchen.
You can make it “ahead” in two different ways.
1. One day ahead, let the dough rise according to package instructions. Then cut and sugar the dough, place it in a bundt pan, and pop it in the fridge. On Christmas morning simply whisk together the syrup, pour over the top, and bake.
2. Christmas Eve night, place the dough out to thaw and rise over night, covered in plastic wrap sprayed with non-stick cooking spray. Christmas morning, cut and sugar the dough, place it in a bundt pan, immediately pour the syrup over the the top, and bake.
The differences in the two methods:
Method 1 needs to bake a little longer (approximately 1 hour) and creates of a tender uniform loaf that you slice, but takes less of your time on Christmas morning.
Method 2 takes a little more time to put together in the morning, yet bakes faster (approximately 40 minutes) and comes out of the pan as more of a segmented pull-apart bread.
Both methods bake up a ridiculously moist and flavorful breakfast bread with a crusty exterior, that will be a hit Christmas morning.
I plan to serve Drunken Monkey Bread with egg souffles and fresh berries, a meal my family will certainly remember.
Yield: 8-12 servings
Prep Time: 20 minutes active time (+ thaw and rise time)
Cook Time: 40-60 minutes
Drunken Monkey Bread Recipe
Ingredients:
- 3 lbs. frozen bread dough or rolls, not the partially bakes varieties (Rhodes)
- 1 cup granulated sugar
- 1 Tb. pumpkin spice spice (or 1 1/2 tsp. cinnamon + 1/2 tsp. nutmeg + 1/2 tsp. clove + 1/2 tsp ginger)
- 2 1/2 sticks melted butter (1 1/4 cups)
- 3/4 cup brown sugar
- 1/4 cup Bourbon (Amaretto, Cognac, Brandy...)
- Zest of 1 orange
Directions:
- Place the frozen dough on a baking sheet lined with wax paper. Spray a large sheet of plastic wrap with non-stick cooking spray and cover the dough. Allow the dough to thaw and rise for 3-5 hours, according to package instructions.
- Once the dough has doubled or tripled in size, butter (or spray with cooking spray) a large bundt pan. Mix the granulated sugar and pumpkin pie spice in a medium bowl. Then use kitchen sheers to snip the dough into 1 to 1 1/2 inch chunks. Dust the dough chunks with the sugar mixture and place in the bundt pan. *At this point, you can cover the top and refrigerate over night.
- Move the oven rack to the bottom position and take out the other racks to give the monkey bread room to rise. Preheat the oven to 375 degrees F. Whisk the melted butter, brown sugar, liquor, and orange zest together in a large microwave safe bowl. Bring the mixture to a boil in the microwave--2 minutes. Then pour over the monkey bread dough and place in the oven.
- Bake for 40-60 minutes, until the top is brown, crusty and rising over the top of the pan.
Other Christmas Morning Breakfast Ideas:
Corned Beef Hash with Creamy Horseradish Sauce
Wild Mushroom and Goat Cheee Frittata
Boston Cream Pie Pancakes ~ Country Clever
Egg Nog French Toast Bake ~ Domestic Fits
Share This Post
Related Posts
48 Responses to ““Drunken Monkey” Bread”
Trackbacks/Pingbacks
-
Pingback: Christmas in Houston « Houston Andersons













OH man—this looks divine. And Iove that you called your kids “little nippers.” LOL!
Reply
This looks so tasty!
Reply
Where has this been all my life?!
Reply
I’ve had monkey bread a few times and it always looks so complicated… but now I’m going to have to give it a try!
Reply
Now this is a breakfast I can get on board with.
Reply
I am definitely making this over Christmas break! A little booze added is perfect for the holidays!
Reply
I LOVE this bread. Monkey bread + bourbon? Amazing.
Reply
Oh, wow! I want to have Christmas breakfast at your house!!
Reply
I love monkey bread in all its forms… drunken?! Yes!
Reply
Oh. Oh I can’t move. Like I really cannot move.
Reply
You shouldn’t be telling people that it’s safe for your kids to eat because all the alcohol in it. That’s simply not true. The USDA has a chart showing alcohol-food retention ratios.
Reply
Sommer — December 19th, 2012 @ 11:17 am
Hi Brittany, thanks for sharing your thoughts. I will certainly investigate this, but 1/4 cup of alcohol, cooked for 40-60 minutes is not likely to retain much of anything. I will edit the post if I find information stating otherwise.
Reply
Sommer — December 19th, 2012 @ 1:32 pm
Hey Brittany, after a little research, it looks like each serving would have approximately 1/4 tsp. of booze left in it. Personally, I’m ok with serving that to my whole family.
Thanks again for the food for thought!
Paulette Knight — December 21st, 2012 @ 7:15 am
Love your remarks to Brittany. Keep up the good work
Boozy Monkey Bread. Um yeah!
Reply
oh heavens yes please
Reply
I love Monkey Bread and I think I might love it even more now with this boozy version!
Reply
Love that you used a handy little shortcut with the dough AND that it’s a drunken variety. Bourbon, brown sugar, orange – oh I could go NUTS with this stuff!
Reply
Oh how I love this – drunken monkeys! What a wonderful dish to feed a holiday crowd…
Reply
You might want to rethink just how much of the alcohol is truly being “cooked” off. http://www.todayifoundout.com/index.php/2011/11/alcohol-doesnt-really-cook-out-of-food-in-most-cases/ Won’t keep me from using but just FYI there are differing opinions out there.
Reply
Sommer — December 19th, 2012 @ 1:27 pm
Hi Karen, thanks for sharing the link. It looks like 25-30% of the alcohol would remain–about 1 tablespoon for the whole recipe.
Reply
Any recipe that starts with the word “drunken” is pretty much good by me. Love this!
Reply
Oh Sommer, I don’t even know where to start with this. Monkey bread is so fun – I have been making it for so long…we always made it with refrigerator biscuits. But the drunken-ness take it to the next level. Love it!
Reply
I am all for drunken things…drunken makes me happy!
Reply
Now this drunken cake is certainly fun for festive holiday parties!
Reply
So, so gorgeous – I’m drooling!
Reply
*wow*
Reply
Monkey bread is my go-to fun dessert. Your version looks AMAZING! Um… can I come over for breakfast!?
Reply
Monkey bread is always so much fun. And I love how you amped it up!!
Reply
Love a good monkey bread, and I’m sure it’s even better with a touch of booze!
Reply
I can never make this! I have no self control and I would eat it all! I’m not kidding! I would pick at it all day until it was gone! It looks AMAZING!!! I want to make this, now!!
Reply
Well now that’s a nice start to Christmas day!
Reply
Cool way to spice up the family tradition! Miss Aunt Millie.
Reply
Sommer — December 20th, 2012 @ 7:11 am
Hey Paula, Me too!
Reply
What a decadent Christmas morning treat! Nothing like a sugar rush to go with the present rush
Merry Merry!
Reply
what a great holiday breakfast!
Reply
Aren’t Christmas mornings the best? I think I’m just as excited as my son on Christmas morning.
Reply
I want to get drunk off this bread.
Reply
My sister requested cinnamon rolls for Christmas morning. I think I’ll surprise her with these. Monkey bread was always our favorite as kids, and the drunken part adds a little somethin’ somethin’ to it! Thank you for the recipe.
Reply
Love this!!! A little boozy makes the monkey bread even better!!
Reply
What a decadent holiday treat – such a fun breakfast for the holidays!
Reply
Monkey bread is one of my favorite holiday breakfasts…adding the liquor is such a fun idea!
Reply
Amazing!! I’ve still never made monkey bread before, but now it’s pretty much all I can think about. This shall be done soon!
Reply
Your version looks wonderful.
Reply
Oh my goodness – this looks absolutely sinful! I want to eat every last bite of this! And no, I won’t be sharing
Reply
Hmmmm. how did I miss this! YUM YUM YUM
Reply
Doesnt get any better than this!
Reply