Eggnog Cinnamon Roll Casserole
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Creamy Eggnog Cinnamon Roll Casserole is the ideal breakfast or brunch for holiday gatherings. Sweet, simple, and easy to make ahead, it’s sure to become a new holiday favorite.
Eggnog Cinnamon Roll Casserole Recipe Inspiration
I used to hate eggnog. I’ll be completely honest about that. But the game changed entirely once I learned how to make homemade eggnog. Add in cinnamon rolls and well – could there be any better of a holiday meal like a cinnamon roll casserole?
Of course, knowing that my kids aren’t going to give a hoot about breakfast Christmas morning, I’m always good with a make-ahead breakfast that I can pop into the oven and serve during gifts.
What about you? Does your family do breakfast casseroles and make-ahead meals? I’m thinking of putting together one that is a little less sweet and a little more Thanksgiving focused. Let me know if you’re into that!
How to make Eggnog Cinnamon Roll Casserole
The best part about this casserole is its versatility. While we’re spotlighting it for the holidays with eggnog, you could quickly transform it into a berry-filled summer dish by adding jam or an Easter-inspired treat with shredded carrots,
Ingredients You’ll Need
Start by opening the 2 Pillsbury Grands Cinnamon Rolls can and reserving the icing until later. Next, cut the cinnamon rolls into quarters and spread out in the cast iron casserole dish. You can also use a regular 9×13 casserole dish if you do not have a cast iron one or a 12-inch deep skillet.
Next, whisk the eggs, eggnog, spices and extract until well blended, then pour the mixture over the casserole. Cover and refrigerate for at least 1 hour or overnight for best results. When ready to bake, preheat the oven to 350°F and let the casserole sit at room temperature. Bake, covered with foil, for an hour. If you’d like a bit of crunch, uncover and bake for another 10 minutes. Your cinnamon roll casserole will start to look deliciously golden brown.
Warm the icing in a microwave-safe container for about 15 seconds. Serve the casserole with icing and maple syrup to allow guests to choose.
Eggnog Cinnamon Roll Casserole Equipment
TOOLS YOU’LL NEED
Make-Ahead Meal
Perfect for the holidays or when you know you have a busy morning, this recipe can be made ahead all the way up to baking. Then pop the dish in the refrigerator overnight, and into the oven prior to preheating in the morning. Set the oven and bake. Grab some coffee and a blanket and just snuggle on the couch until it’s done.
Storing Eggnog Cinnamon Roll Casserole Leftovers
Leftovers can be covered with plastic wrap in the casserole dish, and stored in the refrigerator for about 4 days, keeping your cinnamon roll casserole fresh.
To freeze, remove from the casserole dish and wrap in foil within an extra-large Ziploc bag or vacuum seal. When frozen this casserole will keep about two months.
To reheat from frozen, I find it easiest to wrap it in foil (if they aren’t already), and reheat it at 350F for about 15 minutes.
If reheating from the refrigerator, allow the casserole dish to come to room temperature before adding it to a preheated oven.
Note: Thermal shock is a real problem with cast iron and could prohibit you from storing cast iron in your fridge. But allow me to ease your mind. If you’re making a dish ahead like this, starting in a cold oven or setting the cast iron on top of the stove during preheating will be enough to take the chill out of the cast iron and reduce the risk of thermal shock.
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Eggnog Cinnamon Roll Casserole
Equipment
Ingredients
- 2 cans Pillsbury Grands Cinnamon Rolls
- 1 and ½ cup eggnog
- ¼ cup whiskey or cognac
- 3 whole eggs
- ¼ cup brown sugar
- ½ teaspoon pure vanilla extract or rum extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg optional
Instructions
- Spray the casserole dish with nonstick spray. Cut the raw cinnamon rolls into quarters and lay them in the casserole dish. Set the icing aside.2 cans Pillsbury Grands Cinnamon Rolls
- In a large bowl, mix the remaining ingredients, pour over the top of the cinnamon rolls, and move around gently to ensure all the cinnamon roll pieces have been covered with the egg mixture. Allow to sit covered for 1 hour to overnight.1 and ½ cup eggnog, ¼ cup whiskey, 3 whole eggs, ¼ cup brown sugar, ½ teaspoon pure vanilla extract, ¼ teaspoon ground cinnamon, ¼ teaspoon freshly grated nutmeg
- When you're ready to bake, preheat the oven to 350℉. Bake for 50 minutes, covered with aluminum foil. Remove the foil and bake for another 10 minutes.
- Remove from the oven and top with the reserved icing. Serve warm or cold.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.