Did you ever see any of those trending videos of people baking canned cinnamon rolls with heavy cream poured over them? Well, this is just a variation of that theme. Only this time, instead of heavy cream, I used egg nog! Now, I know egg nog is sometimes divisive, but frankly, I love it, so I went with it. It turned out perfectly! Seriously, when I made it for our Christmas Breakfast, every single person raved about how delicious it was. I'm not even kidding when I tell you you'll be tempted to go back for a second piece! It's just that good. It's DEFINITELY worthy of a holiday brunch. Make this the next time you want to impress someone. I promise you'll be a hit!
2 cans regular Pillsbury cinnamon rolls
1-2 cups egg nog
1-2 cups egg nog
1/2 cup (1 stick) melted butter
1/2 cup brown sugar
1/2 cup brown sugar
Cinnamon
Nutmeg
Craisins and/or chopped pecans (optional)
Craisins and/or chopped pecans (optional)
Arrange rolls in large shallow baking dish.
Drizzle egg nog around the rolls to fill in all the spaces, just enough to cover the bottom of the dish.
In a small bowl, stir together melted butter, brown sugar, and spices. Drizzle about a tablespoon over each roll. Sprinkle with craisins and pecans, if using. Cover with foil and bake at 350ºF for about 40-45 minutes. Remove foil and check to make sure the center ones are done. If the dough is still raw in the middle, put it back in for a few more minutes, uncovered. When the rolls are done, remove from oven and let cool for 10 minutes. Using the containers of icing that were included with the rolls, spread icing over warm rolls and let the icing melt right in. Top with more craisins and pecans. Serve warm. Try not to eat the entire pan of cinnamon rolls in one sitting.
Tips:
Drizzle egg nog around the rolls to fill in all the spaces, just enough to cover the bottom of the dish.
In a small bowl, stir together melted butter, brown sugar, and spices. Drizzle about a tablespoon over each roll. Sprinkle with craisins and pecans, if using. Cover with foil and bake at 350ºF for about 40-45 minutes. Remove foil and check to make sure the center ones are done. If the dough is still raw in the middle, put it back in for a few more minutes, uncovered. When the rolls are done, remove from oven and let cool for 10 minutes. Using the containers of icing that were included with the rolls, spread icing over warm rolls and let the icing melt right in. Top with more craisins and pecans. Serve warm. Try not to eat the entire pan of cinnamon rolls in one sitting.
Tips:
I used a large rectangular casserole dish, which fits 15 rolls, perfectly. The problem is that 2 cans of rolls equals 16. So what do we do with the extra roll? I just split it into a couple layers and added them on top of a couple of the other rolls. They bake up together anyway, so who's to know otherwise?
The spices are just to taste. Do you like a lot of cinnamon, add a lot!
Use any kind of nuts or dried fruits you like!
If you don't like the icing that comes with the rolls, mix it with some whipped cream cheese. That'll make it taste more like home made. And seriously, does anyone NOT love cream cheese icing?
Use any kind of nuts or dried fruits you like!
If you don't like the icing that comes with the rolls, mix it with some whipped cream cheese. That'll make it taste more like home made. And seriously, does anyone NOT love cream cheese icing?
If you're not making this for your holiday brunch, just use regular heavy cream!
