Every Christmas for breakfast I make cinnamon rolls. This year I’ve been going through a mini eggnog obsession and wanted to make eggnog cinnamon rolls. Since it was Christmas Eve, the kitchen was bustling, so time and space in the kitchen were limited. Instead of making homemade dough, I used frozen bread dough and made an eggnog monkey bread with an eggnog glaze. It was sooooo good, but none of my iPhone pics turned out (meaning they were terrible), so I decided to recreate it when I went back home to my own kitchen. The day I arrived in town, I went to three different markets and they were all out of eggnog. Granted, this was the day after Christmas, but I thought there may still be a lonely bottle around somewhere. I finally asked and employee at one store if eggnog season was over and was told that it was. Bummer! I didn’t really want to make my own eggnog for the recipe, so I starting to think of alternatives. Booze! I stopped by another store, bought a bottle of irish cream and headed home to make cinnamon chop bread with an irish cream glaze.
Since I only had one loaf of frozen bread dough left, I decided to make it in my new cast iron skillet. I basically sat on the couch with the skillet in my lap and a fork in my hand. It was so yummy. The irish cream added a nice delicate flavor, and the bread was buttery and just sweet enough with the brown sugar and cinnamon. This may become a new brunch staple for me. Of course, I will make a kid friendly version to accompany it 🙂 If somehow, someway I can find another bottle of eggnog out there, I’m going to make the eggnog monkey bread and post the recipe 🙂
Note: I don’t usually show process pics from my recipes, but I thought this one might be a little helpful. You can see the dough before and after rising.
- 1 loaf of frozen bread dough, thawed
- ½ stick of butter (4 tablespoons), melted
- ½ cup dark brown sugar
- 1 teaspoon cinnamon
- ¼ cup irish cream (I used Baileys)
- 1½ cup confectioners' sugar
- ¼ cup irish cream
- In a medium sized bowl, combine the melted butter, brown sugar, cinnamon, and irish cream. Set aside. On a cutting board, chop the frozen bread dough. Hack away, no piece is too large or too small. Add the chopped dough to the butter mixture and toss until well coated and pour into a 9-inch cast iron skillet. Cover lightly with a towel or plastic and let rise in a warm place until the dough has reached the top of the pan.
- Preheat the oven to 350°. When the bread is ready, bake it for about 25 minutes or until the top is a dark golden brown. Drizzle with glaze.
- In a small bowl combine the confectioners' sugar with the irish cream. Add more cream until you have reached your desired consistency.