Easy Eggnog Cinnamon Roll Bake for the Holidays Tips, FAQ & printable recipe

Tips for success

For an extra layer of flavor, consider adding a small amount of orange zest to the brown sugar and nutmeg mixture. The bright, citrus notes will cut through the richness of the eggnog and provide a refreshing contrast that complements the warm spices beautifully, making the dish even more dynamic and flavorful.

If you prefer a slightly more textured topping, you can add a handful of finely chopped pecans or walnuts to the brown sugar and nutmeg mixture. The nuts will toast while the rolls bake, adding a pleasant crunch that pairs wonderfully with the soft, custard-soaked dough and the caramelized sugar crust.

Variations

• Spiced Apple Twist: Add a layer of thinly sliced apples between the cinnamon roll pieces before pouring over the eggnog. The apples will soften during baking, adding a fresh, fruity element that pairs perfectly with the nutmeg and brown sugar.
• Chocolate Lover's Version: Sprinkle a handful of dark chocolate chips over the cinnamon roll pieces before adding the custard. The chocolate will melt into the rolls, creating a decadent, gooey center that contrasts beautifully with the spiced eggnog.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Not recommended, as the custard texture may change upon thawing.

Reheat

Reheat individual portions in a microwave-safe dish for 30-60 seconds, or in a 300°F oven until warmed through.

If you have leftovers, allow the dish to cool completely to room temperature before covering it tightly with plastic wrap or transferring the portions to an airtight container.

Properly stored, the bake will maintain its quality for up to three days in the refrigerator. Ensure the container is sealed well to prevent the rolls from drying out or absorbing other odors from the fridge.

You can assemble the bake up to 2 hours before you plan to cook it. If you choose to do this, keep the dish refrigerated until you are ready to put it in the oven.

Note that if the dish is cold, you may need to add a few extra minutes to the total baking time to ensure the center reaches the required temperature.

Serving ideas

Serve this cinnamon roll bake warm, ideally straight from the oven after the resting period. It pairs beautifully with a hot cup of coffee, tea, or even an extra splash of eggnog on the side for those who want a truly indulgent experience.

The contrast between the warm, spiced interior and the slightly crisp top makes for an excellent holiday breakfast.

For a more formal presentation, you can dust the top with a light coating of powdered sugar or serve each square with a dollop of freshly whipped cream.

The whipped cream adds a cool, light texture that balances the dense, spiced rolls, making the dish feel like a proper dessert suitable for any special occasion or festive gathering.

Frequently asked questions

Recipe card

Easy Eggnog Cinnamon Roll Bake for the Holidays

Prep 10 minCook 25 minRest 5 minTotal 40 minServes 8

Ingredients

• 2 cans refrigerated cinnamon roll dough, quartered
• 1 cup eggnog
• 1/4 cup packed brown sugar
• 1/2 tsp ground nutmeg

Instructions

1. Preheat your oven to 350°F (175°C). Take the refrigerated cinnamon roll dough and cut each roll into quarters. Arrange these pieces evenly across the bottom of a 9x13-inch ceramic baking dish, ensuring they are spread out to cover the base.
2. Pour the eggnog evenly over the arranged cinnamon roll pieces in the baking dish. In a small ramekin, combine the brown sugar and nutmeg. Sprinkle this mixture uniformly over the top of the cinnamon rolls.
3. Place the baking dish in the preheated oven and bake for 25 minutes, or until the rolls are puffed and the top has developed a deep golden brown crust. Ensure the custard is set, reaching an internal temperature of 160°F (71°C) for the eggs. Remove from the oven and let rest for 5 minutes before serving.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

450

Protein

8.5 g

Carbohydrates

55 g

Fat

22 g

Fiber

1.5 g

Sugar

28 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.