Eggnog Cinnamon Roll Casserole

A tray of freshly baked cinnamon rolls topped with a layer of white icing, with a gold spatula resting on the side.

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Eggnog Cinnamon Roll Casserole

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.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword breakfast casserole, cinnamon roll casserole, cinnamon rolls

Prep Time 10

Cook Time 1

Servings servings

Calories 89kcal

Author Paula

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