“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.

 "Drunken Monkey" Bread | ASpicyPerspective.com #recipe #holidays #monkeybread Pin It

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.

how to make monkey bread

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.

how to make monkey bread 2

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.

How to Make Monkey Bread Recipe | ASpicyPerspective.com #recipe #holidays #monkeykbread

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.

How to Make Drunken Monkey Bread | ASpicyPerspective.com #recipe #holidays #monkeykbread

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.

How to Make Monkey Bread Recipe | ASpicyPerspective.com #recipe #holidays #monkeykbread

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.

Drunken Monkey Bread | ASpicyPerspective.com #recipe #holidays #monkeybreadFestive 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.

 Monkey Bread Recipe | ASpicyPerspective.com #recipe #holidays #monkeykbread

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.

Drunken Monkey Bread Recipe | ASpicyPerspective.com #recipe #holidays #monkeykbread

I plan to serve Drunken Monkey Bread with egg souffles and fresh berries, a meal my family will certainly remember.

Print
Print
Save
Save

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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

Related Posts

56 Responses to ““Drunken Monkey” Bread”

  1. #
    1
    Rachel Cooks — December 19, 2012 @ 6:26 am

    OH man—this looks divine. And Iove that you called your kids “little nippers.” LOL!

    Reply

  2. #
    2
    Katrina @ Warm Vanilla Sugar — December 19, 2012 @ 6:46 am

    This looks so tasty!

    Reply

  3. #
    3
    Jen @ Savory SImple — December 19, 2012 @ 7:24 am

    Where has this been all my life?!

    Reply

  4. #
    4
    Brian @ A Thought For Food — December 19, 2012 @ 7:36 am

    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

  5. #
    5
    claire @ the realistic nutritionist — December 19, 2012 @ 7:42 am

    Now this is a breakfast I can get on board with.

    Reply

  6. #
    6
    Liz — December 19, 2012 @ 7:54 am

    I am definitely making this over Christmas break! A little booze added is perfect for the holidays! :)

    Reply

  7. #
    7
    Dara — December 19, 2012 @ 8:12 am

    I LOVE this bread. Monkey bread + bourbon? Amazing.

    Reply

  8. #
    8
    Anita at Hungry Couple — December 19, 2012 @ 8:25 am

    Oh, wow! I want to have Christmas breakfast at your house!! :)

    Reply

  9. #
    9
    Katrina @ In Katrina's Kitchen — December 19, 2012 @ 8:53 am

    I love monkey bread in all its forms… drunken?! Yes!

    Reply

  10. #
    10
    Bev @ Bev Cooks — December 19, 2012 @ 8:56 am

    Oh. Oh I can’t move. Like I really cannot move.

    Reply

  11. #
    11
    Brittany — December 19, 2012 @ 9:31 am

    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

  12. #
    12
    Paula - bell'alimento — December 19, 2012 @ 9:41 am

    Boozy Monkey Bread. Um yeah!

    Reply

  13. #
    13
    Alison @ Ingredients, Inc. — December 19, 2012 @ 10:03 am

    oh heavens yes please

    Reply

  14. #
    14
    katie — December 19, 2012 @ 11:21 am

    I love Monkey Bread and I think I might love it even more now with this boozy version!

    Reply

  15. #
    15
    Averie @ Averie Cooks — December 19, 2012 @ 12:16 pm

    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

  16. #
    16
    Meagan @ Scarletta Bakes — December 19, 2012 @ 12:17 pm

    Oh how I love this – drunken monkeys! What a wonderful dish to feed a holiday crowd…

    Reply

  17. #
    17
    Karen — December 19, 2012 @ 12:41 pm

    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

  18. #
    18
    Kiersten @ Oh My Veggies — December 19, 2012 @ 1:58 pm

    Any recipe that starts with the word “drunken” is pretty much good by me. Love this!

    Reply

  19. #
    19
    Cassie | Bake Your Day — December 19, 2012 @ 2:18 pm

    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

  20. #
    20
    Carolyn — December 19, 2012 @ 2:26 pm

    I am all for drunken things…drunken makes me happy! :)

    Reply

  21. #
    21
    marla — December 19, 2012 @ 2:36 pm

    Now this drunken cake is certainly fun for festive holiday parties!

    Reply

  22. #
    22
    Laura (Tutti Dolci) — December 19, 2012 @ 3:41 pm

    So, so gorgeous – I’m drooling!

    Reply

  23. #
    23
    jennifurla — December 19, 2012 @ 4:31 pm

    *wow*

    Reply

  24. #
    24
    Ashley - Baker by Nature — December 19, 2012 @ 7:00 pm

    Monkey bread is my go-to fun dessert. Your version looks AMAZING! Um… can I come over for breakfast!? ;)

    Reply

  25. #
    25
    Brenda @ a farmgirl's dabbles — December 19, 2012 @ 9:26 pm

    Monkey bread is always so much fun. And I love how you amped it up!!

    Reply

  26. #
    26
    Tara @ Unsophisticook — December 19, 2012 @ 9:49 pm

    Love a good monkey bread, and I’m sure it’s even better with a touch of booze!

    Reply

  27. #
    27
    Jennifer @ Peanut Butter and Peppers — December 19, 2012 @ 10:44 pm

    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

  28. #
    28
    Sylvie @ Gourmande in the Kitchen — December 20, 2012 @ 3:54 am

    Well now that’s a nice start to Christmas day!

    Reply

  29. #
    29
    Paula Wright — December 20, 2012 @ 4:26 am

    Cool way to spice up the family tradition! Miss Aunt Millie.

    Reply

    • Sommer — December 20th, 2012 @ 7:11 am

      Hey Paula, Me too!

      Reply

  30. #
    30
    JJ - 84thand3rd — December 20, 2012 @ 7:27 am

    What a decadent Christmas morning treat! Nothing like a sugar rush to go with the present rush ;) Merry Merry!

    Reply

  31. #
    31
    Elizabeth@ Food Ramblings — December 20, 2012 @ 8:03 am

    what a great holiday breakfast!

    Reply

  32. #
    32
    Robyn Stone | Add a Pinch — December 20, 2012 @ 8:22 am

    Aren’t Christmas mornings the best? I think I’m just as excited as my son on Christmas morning.

    Reply

  33. #
    33
    Hayley @ The Domestic Rebel — December 20, 2012 @ 10:44 am

    I want to get drunk off this bread.

    Reply

  34. #
    34
    Rebecca W. — December 21, 2012 @ 4:57 am

    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

  35. #
    35
    JulieD — December 21, 2012 @ 6:57 am

    Love this!!! A little boozy makes the monkey bread even better!!

    Reply

  36. #
    36
    Jeanette — December 22, 2012 @ 10:29 am

    What a decadent holiday treat – such a fun breakfast for the holidays!

    Reply

  37. #
    37
    Baking Serendipity — December 22, 2012 @ 8:51 pm

    Monkey bread is one of my favorite holiday breakfasts…adding the liquor is such a fun idea!

    Reply

  38. #
    38
    Kathy - Panini Happy — December 24, 2012 @ 6:08 pm

    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

  39. #
    39
    Joy — December 25, 2012 @ 4:34 pm

    Your version looks wonderful.

    Reply

  40. #
    40
    Chung-Ah | Damn Delicious — December 28, 2012 @ 6:49 pm

    Oh my goodness – this looks absolutely sinful! I want to eat every last bite of this! And no, I won’t be sharing :)

    Reply

  41. #
    41
    Leslie — January 7, 2013 @ 6:13 am

    Hmmmm. how did I miss this! YUM YUM YUM

    Reply

  42. #
    42
    Amanda — January 7, 2013 @ 12:31 pm

    Doesnt get any better than this! :)

    Reply

  43. #
    43
    Rebecca from the Fieldhouse Kitchen — August 19, 2013 @ 1:55 pm

    Wow! Just when I thought monkey bread couldn’t get any better… Fantastic idea!

    Reply

  44. #
    44
    Sarah — October 4, 2013 @ 12:39 pm

    Looks delicious. Will it be as moist if baked without the alcohol?

    Reply

  45. #
    45
    Jana Moen — November 30, 2013 @ 4:36 pm

    Sommer,
    My Mom, Aka Aunt Millie, would have LOVED it! She would have thought it to be sinfull sweet!
    Thank you for this ! I was missing her today & you made my day brighter with her memory!
    You are the bomb, Sommer!
    jana

    Reply

  46. #
    46
    N. — December 16, 2013 @ 6:44 pm

    I was SO excited to make this! The syrup smelled delicious and everything came together very quickly.

    Unfortunately we weren’t able to enjoy this for our Christmas party. The bread expanded so quickly that the syrup spilled over the sides and into the bottom oven. Despite placing a cookie sheet beneath the bundt pan the sugary syrup was no match for the heat and things took a turn for the worse. The syrup ignited, filling the oven with flames and our house with smoke just minutes before our friends were supposed to arrive!

    We managed to put out the flames with the fire extinguisher but the monkey bread was inedible. Luckily there doesn’t seem to be permanent damage to the oven.

    I don’t know if we had too small of a pan or just a stroke of bad luck but I don’t know if I’ll be attempting this again (at least not until we replace our fire extinguisher).

    Reply

  47. #
    47
    Mandy S. — December 27, 2013 @ 1:15 pm

    I made the method where you store the cut up dough in the fridge the night before. I even placed some foil in the bottom of my oven to catch drips. It was overflowing within 5 minutes of cooking and my oven was smoking after 10 minutes. It smelled good before the oven was smoking. I had to throw the whole thing in the garbage. I think this might’ve happened because my bundt pan wasn’t large enough? Any input would be great. I followed the recipe exactly, otherwise.

    Reply

    • Sommer — December 27th, 2013 @ 2:34 pm

      Hi Mandy, Sorry about that! Yes, I’d love to see the size of your bundt pan. That was probably the culprit.

      Reply

      • Mandy S. — December 27th, 2013 @ 2:43 pm

        I’ll try to get a picture of it. It’s painted red, metal, with fluted edges. The picture of yours in your recipe looks much bigger than mine. Thank you for replying. I’ll try recipe again once I get a bigger pan.

Trackbacks/Pingbacks

  1. Pingback: Christmas in Houston « Houston Andersons

  2. Pingback: Marvelous Monkey Bread RecipesFavorite Food Recipes

Leave a Comment