Eggnog Pull-Apart Loaf with Eggnog Glaze

I have always wanted to make some kind of a pull-apart loaf, especially a cinnamon sugar one and I knew this month was the best time of year to do it. I had a lot of leftover eggnog sitting in my fridge so this Eggnog Pull-Apart Loaf with Eggnog Glaze was born!
It was honestly so fun to make and I would definitely make it over and over again! It does call for 2 different rise times so make sure you plan your day accordingly. The picture on the left is the dough after it was all cut up and stacked in the pan and the picture on the right is after it came out of the oven. It's so pretty!
Then comes the creamy eggnog glaze that makes this extra special. If you or someone in your family doesn't like eggnog, you can easily substitute it with milk!
This loaf literally pulls apart just like its name and it is so soft, tender and perfectly spiced inside. There is also eggnog in the dough, which gives it that extra hint of flavor. If you want to wow your family on Christmas morning this would be a great bread to make the day before and glaze right before eating!

Eggnog Pull-Apart Loaf with Eggnog Glaze
Adapted from The Foodie Dietician
For the bread:
1/4 cup unsalted butter
1 1/3 cups eggnog
1 tsp. vanilla
1 packet active dry yeast
1/4 cup warm water
3 1/4 cups all-purpose flour
1/4 cup sugar
1/2 tsp. salt

For the filling:
2 Tbsp. butter, melted
1/2 cup sugar
2 tsp. cinnamon
1/2 tsp. nutmeg

For the glaze:
1 cup powdered sugar
3 Tbsp. eggnog

For the bread:
1. In a small saucepan, heat butter and eggnog over medium-low heat until butter is melted. Add vanilla and set aside to let cool.
2. Mix yeast with warm water and let rest until bubbles form for about 5-10 minutes.
3. In a large bowl or stand mixer, add 2 1/2 cups flour, sugar and salt and mix to combine.
4. Add yeast mixture and gradually mix in eggnog mixture. Add remaining 3/4 cup flour and continue mixing until dough is smooth and sticky, about 2-3 minutes. Add 1 Tbsp. flour at a time until the dough pulls away from the bowl while mixing. (The dough will still be very sticky.)
5. Transfer dough to a large greased bowl, cover and let rise for 1 hour in a warm space.
6. Turn out dough onto well-floured surface and knead until covered with flour. Using a rolling pin, roll out dough to a 12x20-inch rectangle. 
7. Spread melted butter evenly over dough using a pastry brush. Mix together sugar, cinnamon and nutmeg in a small bowl and sprinkle evenly over dough.
8. Slice the dough evenly into six vertical strips using a pizza cutter. Stack the strips one on top of the other. Slice the stack into six equal squares.
9. Layer the dough squares, sliced side up, into a greased 9x5-inch loaf pan. In a warm place, allow dough to rise in pan for about 40 minutes.
10. Preheat oven to 350 degrees F. 
11. Bake for 30 minutes and then cover lightly with tinfoil to avoid burning the top and bake for another 15 minutes.
12. Let bread rest in pan for 20 minutes before removing to a plate or serving dish.
13. In a small mixing bowl, whisk or beat together the powdered sugar and eggnog until smooth and creamy.
14. Drizzle loaf with eggnog glaze before serving. Serve warm.


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