Cinnamon Roll and Eggnog Bake

Recipes by Chef Steph

Chef Steph

Kids, reindeer, and Santa approved! A great Christmas morning breakfast for everyone!


Cinnamon Roll Eggnog Bake
  • 2 tablespoons - Butter
  • 16 large - Refrigerated Cinnamon Rolls (2 Cans)
  • 5 large - Eggs
  • 3/4 cup - Eggnog
  • 1 teaspoon - Ground Cinnamon
  • 1/4 teaspoon - Cloves
  • 1/4 teaspoon - Nutmeg
  • 1 teaspoon - Vanilla
  • dash - Maple Syrup for Topping
Prep time
15 minutes
Cook Time
25  minutes
2 to 12


  1. Preheat oven to 375 degrees.
  2. Grease the spring form pan's sides and bottom.
  3. Separate both cans of refrigerated cinnamon rolls into the 16 cinnamon buns, setting the icing aside.
  4. Cut each cinnamon roll into 4 pieces and set the pieces in the spring form pan.
  5. In a medium bowl beat the eggs.
  6. Then beat in the eggnog, spices and vanilla until they are well blended.
  7. Then gently pour over the cinnamon roll pieces.
  8. Bake for 20-28 minutes or until golden brown.
  9. Cool for 15 minutes. Release the springform pan and the baked goods should slide right onto a serving platter.
  10. Microwave the icing until it is thin enough to drizzle. Drizzle over the top of the eggnog bake. Serve with maple syrup if desired.

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