Easy Eggnog Rolls
Make these easy eggnog cinnamon rolls for your family on Christmas morning. This breakfast or dessert treat has all the flavor of eggnog and cinnamon in a sweet, fluffy roll. It's way easier than making them totally from scratch!
Equipment
- Cuisinel Cast Iron Skillet with Lid - 10"-Inch Frying Pan + Glass Cover + Heat-Resistant Handle Holder - Pre-Seasoned Oven Safe Cookware - Indoor/Outdoor Use - Grill, Stovetop, Firepit, Induction Safe
Ingredients
For the Rolls
- 14 frozen dinner rolls
- 1/2 cup butter
- 1/4 cup sugar
- 2 tbsp. brown sugar
- 1 tsp. cinnamon
- 1 tsp. ground ginger
- 1 tsp. nutmeg
For the Glaze
- 2 cups powdered sugar
- 1/2 cup Eggnog
- 1 tsp. vanilla
Instructions
- Thaw 14 frozen ( non-cooked ) dinner rolls.
- After they thaw for one hour, add them to your 10-inch cast-iron skillet.
- Cover with plastic wrap and allow to "rise" for 2 hours.
- Prepare the butter sauce. Melt the butter in a small bowl. Add the sugars and spices. Stir to combine.
- Uncover the rolls. Lather the rolls with the butter mixture and make sure to cover them evenly.
- Allow them to continue to rise for another 1-2 more hours.
- Preheat the oven to 350 degrees.
- Once the oven is preheated, place the pan in the oven to bake for 30 minutes.
- While the rolls are baking prepare the eggnog glaze. In a small bowl add your eggnog, vanilla, and powdered sugar. Mix until combined and glaze-like (thin and pourable).
- When the rolls are done, remove them from the oven and allow them to cool slightly for a few minutes. You still want them to be warm.
- Add the glaze all over the top. Serve warm and enjoy.
Notes
Garnish with chocolate shavings and serve with additional glaze or brown sugar butter mixture, if desired.
To prepare these the day before, get the rolls ready right up until the baking step. Cover with plastic wrap, place in the fridge overnight. Let the rolls come to room temp before baking the next day (about 1 hour).