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Eggnog Pull-Apart Bread

  • Serves: 8
  • Prep Time:  2 hrs
  • Cook Time:  20 min
  • Calories: 846
Eggnog Pull-Apart Bread

Even the most beloved of holiday traditions can take a little mix up! This pecan and eggnog pull apart bread will be taking the place of our cinnamon rolls come Christmas morning.

There is something that is so comforting about the predictability of tradition and knowing you can count on the same things year after year to use as building blocks for creating memories. Whether your traditions revolve around food, activities, or particular gifts given (or like us a combination of all of those) sharing them with the loved ones in your life is what makes them come alive.

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I love looking back on the traditions of my childhood and have have chosen to carry many of them over to the next generation with my own children and nieces and nephews. We give matching pajamas to all of the cousins every year and the kids open them on the night that we make gingerbread houses and go to see a Christmas movie. We also pick out a Christmas ornament for each kid every year. I just love looking at our Christmas tree and seeing my childhood ornaments and I want my children to be able to do the same someday when they’re grown and have their own families. But, as much as I love these simple traditions, my favorites are always the ones that revolve around food.

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Growing up my mom made cinnamon rolls (or monkey bread) every year on Christmas morning. Watching the dough rise and waking up to that cinnamony smell in the house was just the best thing. And now that I have my own family I love to make (and of course eat) cinnamon rolls after opening gifts and this year will be no different. However, with the help of Diamond Nuts, this Christmas I plan on putting a twist on the classic cinnamon rolls that I have made for so many years. In the spirit of ease that monkey bread allows, but not willing to sacrifice the sweet aroma of a slowly rising yeast dough, I have decided to make a tender pull apart bread using traditional cinnamon roll dough with a few extra additions to make it extra special.

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I used Diamond Nuts’ chopped pecans, because pecans this time of year just make sense and I can’t get enough of them. In true holiday style I made the dough with eggnog instead of milk. How fun, right? I also used eggnog in the glaze and the warm spices perfectly complement the rich flavor and texture of the pecans. This pull apart bread has all the holiday feels and is just the thing to get everyone in the Christmas spirit. I’d love to know if this recipe will grace your festivities this year and for you to leave a comment below sharing some of the ways you and your family celebrate the holidays.

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More Holiday Treats

Dairy Free Cinnamon Rolls

Almond Cardamom Rolls

Coconut Thumbprint Cookies

Norwegian Risgøt Rice Pudding

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This sponsored post is written by TMP on behalf of Diamond of California. The opinions and text are all ours. Thank you for supporting the brands we love.

Eggnog Pull-Apart Bread

  • Serves: 8
  • Prep Time:  2 hrs
  • Cook Time:  20 min
  • Calories: 846

Ingredients

  • 1½ cups eggnog
  • ⅓ cup vegetable oil
  • ⅓ cup granulated sugar
  • 1¾ teaspoons active dry yeast
  • 3¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon sea salt

For the Filling

  • ¾ cup salted butter, softened
  • 1½ tablespoons cinnamon
  • ¼ teaspoon nutmeg
  • ¾ cup granulated sugar, plus more as needed
  • ½ cup finely chopped, pecans

For the Glaze

  • 1½ cups powdered sugar, plus more if needed
  • 1½ tablespoons eggnog
  • 1½ teaspoons rum extract, optional
  • ¼ cup finely chopped, pecans

Method

  1. Add the eggnog, vegetable oil and sugar to a medium saucepan over medium-low heat, stir to combine. Heat the mixture to 100-110°F without boiling. When the eggnog mixture is heated to between 100-110°F, sprinkle the yeast on top and let it sit until beginning to foam, about 2 minutes.

  2. Stir in 3 cups of the flour, until just combined. Cover with a clean kitchen towel, and set aside in a relatively warm place for an hour.

  3. Remove the towel and add the baking powder, baking soda, salt and remaining ¼ cup of flour. Stir thoroughly until fully combined. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl.

  4. Preheat the oven to 350° F with a rack in the center position.

  5. Place the dough on a lightly floured baking surface, using a lightly floured rolling pin, roll the dough into a large rectangle, about 30 x 10 inches.

  6. Make the filling. In a small bowl, combine the softened butter, cinnamon, nutmeg and sugar until a soft paste is formed.

  7. Using the back of a spoon, evenly spread the filling to cover the entire surface of the dough. Sprinkle with ⅓ cup chopped pecans and press them lightly into the butter mixture.

  8. Using a sharp knife, trim the edges of the dough so that all four sides have straight edges. Slice the dough vertically into 6 equal-sized strips. Stack the strips onto one another, and then slice them again into 6 stacks, now squares.

  9. Grease a 9-inch bread pan. Layer the stacks of dough into the pan. Bake in the oven until the top is golden brown, about 20 minutes. Cover with foil and bake until the center is cooked through about 35 minutes.

  10. While the bread is baking, make the glaze. In a small bowl, whisk together the powdered sugar, eggnog and rum extract until very smooth. The glaze should be thick but still pourable. If it is too thin add more powdered sugar, 1 tablespoon at a time. If it is too thick, add more eggnog half teaspoon at a time.

  11. Remove the bread from the oven. While still warm, drizzle the glaze over the top. As it sits, the bread will absorb some of the icing’s moisture and flavor. Sprinkle with remaining ¼ cup chopped pecans.

Nutrition Info

  • Per Serving
  • Amount
  • Calories846
  • Protein10 g
  • Carbohydrates106 g
  • Total Fat43 g
  • Dietary Fiber3 g
  • Cholesterol98 mg
  • sodium268 mg
  • Total Sugars47 g

Eggnog Pull-Apart Bread

Questions & Reviews

Join the discussion below.

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  • Michelle Barone

    Have you tried this with GF flour? I’m gluten and dairy free. It seems most recipes are adaptable if you know the right products to use. Just wondered if you’ve tried it?

    I have not tried it yet. We use bob's red mill 1:1 for most recipes, but sometimes I find you need less flour when using GF flour.

  • Rachel Harmon

    What could I swap for pecans? (nut allergy)

    You could use walnuts instead if you aren't allergic to those.

  • Jenn

    Made this Christmas morning and it was so delicious! My family asked for it next year too!

    yay! That is so great to hear!