Eggnog Cinnamon Roll French Toast Casserole
WHAT’S FOR CHRISTMAS MORNING?
Eggnog Cinnamon Roll French Toast Casserole
Rated 0 out of 5
COOK TIME
40 min
TOTAL TIME
60 min
SERVINGS
12
If you’re looking for an easy but extra special breakfast to make on Christmas morning, (or any morning) this Eggnog Cinnamon Roll French Toast Casserole is the perfect answer. Refrigerated cinnamon rolls are cut into bite-sized pieces, covered in a creamy eggnog custard, and baked until golden on top and soft and custardy in the middle. Then it’s finished with a homemade cinnamon eggnog cream cheese glaze that takes this breakfast casserole to the next level.
Made with Hiland Dairy Eggnog, this festive breakfast is full of warm cinnamon, nutmeg and delicious eggnog flavor. It’s an easy way to make Christmas morning feel a little more special without spending hours in the kitchen!
Why You'll Love This Recipe
Easy to make: Refrigerated cinnamon rolls make this casserole simple to prepare with just a handful of additional ingredients.
Full of Christmas flavor: Eggnog, cinnamon, nutmeg and vanilla come together for the perfect holiday breakfast.
That glaze! The homemade eggnog cream cheese glaze is sweet, creamy and full of cinnamon flavor. It’s the perfect finishing touch.
Perfect for Christmas morning: This casserole is great for serving a crowd and pairs perfectly with a cup of coffee or hot chocolate.
Ingredients You'll Need
Refrigerated Cinnamon Rolls: Two cans of refrigerated cinnamon rolls make the base of this casserole. Cut each cinnamon roll into four pieces so you get little bites of cinnamon roll throughout the casserole. Save the icing packets for an extra drizzle at the end!
Hiland Dairy Eggnog: The star ingredient! Eggnog gives the French toast casserole its creamy texture and delicious holiday flavor. I love using Hiland Dairy Eggnog during the Christmas season.
Eggs: Five large eggs help create the rich, custardy French toast texture.
Heavy Cream: Adds a little extra richness to the eggnog custard.
Brown Sugar: A little brown sugar adds sweetness and complements the cinnamon rolls.
Vanilla, Cinnamon and Nutmeg: These warm spices bring all those classic Christmas flavors together.
Cream Cheese: The base of the homemade cream cheese glaze. It adds a little tanginess and balances the sweetness.
Powdered Sugar: Sweetens the glaze and gives it that smooth, creamy consistency.
How to Make Eggnog Cinnamon Roll French Toast Casserole
Step 1: Prepare the cinnamon rolls.
Preheat the oven to 350°F. Grease a 9×13-inch baking dish with nonstick cooking spray.
Open the cans of cinnamon rolls and set aside the icing packets. Cut each cinnamon roll into four equal pieces and arrange the pieces evenly in the prepared baking dish.
Step 2: Make the eggnog custard.
In a medium bowl, whisk together the eggs, Hiland Dairy Eggnog, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, melted butter and salt until well combined.
Step 3: Assemble the casserole.
Slowly pour the eggnog mixture evenly over the cinnamon roll pieces. Gently press the cinnamon roll pieces down with the back of a spoon to help them absorb the custard.
Let the casserole sit for 10–15 minutes before baking.
Step 4: Bake.
Cover the baking dish loosely with aluminum foil and bake for 20 minutes.
Remove the foil and continue baking uncovered for another 20 minutes, or until the top is golden brown and the center is set.
Step 5: Make the eggnog cream cheese glaze.
While the casserole bakes, prepare the glaze.
In a medium bowl, beat the softened cream cheese and butter until smooth and creamy. Add the powdered sugar, eggnog, vanilla extract, cinnamon and a pinch of salt. Beat until smooth and creamy. Add additional eggnog as needed to reach your desired drizzling consistency.
Step 6: Finish and serve.
Remove the casserole from the oven and let it rest for 5–10 minutes. Drizzle the eggnog cream cheese glaze generously over the top. Serve warm and enjoy!
Tips for Making the Best Eggnog Cinnamon Roll Casserole
Cut the cinnamon rolls evenly: Cutting each cinnamon roll into four pieces helps distribute the cinnamon roll bites throughout the casserole.
Don’t skip the resting time: Letting the casserole sit for 10–15 minutes before baking gives the cinnamon roll pieces time to absorb some of the eggnog custard.
Cover first, then uncover: Baking covered initially helps the custard cook through without over-browning the cinnamon rolls. Removing the foil for the last 20 minutes allows the top to become beautifully golden.
Make the glaze while the casserole bakes: This saves time and makes it easy to drizzle the glaze over the casserole while it’s still warm.
Serve warm: This casserole is best served shortly after baking when the centers are soft and custardy and the glaze is creamy.
Can I Make Eggnog Cinnamon Roll French Toast Casserole Ahead of Time?
Yes! If you’d like to save a little time on Christmas morning, you can assemble the casserole the night before.
Cut the cinnamon rolls into quarters and arrange them in your prepared baking dish. Whisk together the eggnog custard and pour it over the cinnamon rolls. Cover tightly and refrigerate overnight.
In the morning, remove the casserole from the refrigerator while the oven preheats. Bake as directed, allowing a little additional time if needed since the casserole will be cold. Check the center to make sure the egg custard is fully set.
Keep in mind that the cinnamon rolls will absorb more of the custard overnight, so the finished texture may be softer than when baked shortly after assembly. I’d also recommend making the cream cheese glaze fresh while the casserole bakes.
How to Store Leftovers
Store leftover Eggnog Cinnamon Roll French Toast Casserole in an airtight container in the refrigerator for up to 3 days.
To reheat, warm individual portions in the microwave until heated through. You can also reheat larger portions in a covered baking dish in a 300°F oven until warmed through.
Frequently Asked Questions
Can I use homemade cinnamon rolls instead of refrigerated cinnamon rolls?
Yes! You can use homemade cinnamon rolls, although the amount of custard absorbed and the baking time may vary depending on the size and texture of your rolls.
Can I make this casserole without heavy cream?
Yes. You can substitute additional eggnog for the heavy cream. The casserole will still have a delicious eggnog custard flavor.
Can I use a different flavor of eggnog?
Absolutely! Traditional eggnog works wonderfully, but you can experiment with different seasonal eggnog varieties. Just keep in mind that sweetness and flavor can vary by brand.
How do I know when the casserole is done baking?
The top should be golden brown, and the center should be set rather than liquid or jiggly with raw custard. For food safety, the egg mixture should reach 160°F in the center.
Can I freeze this casserole?
You can freeze baked leftovers in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat until heated through. The texture may soften slightly after freezing and reheating.
A Christmas Morning Breakfast Everyone Will Love
There’s just something special about a cozy Christmas morning breakfast, and this Eggnog Cinnamon Roll French Toast Casserole is one I think your family will love. It’s warm, sweet, full of cinnamon and eggnog flavor, and finished with the most delicious cream cheese glaze. Pair it with fresh fruit, coffee or hot chocolate, and you’ve got an easy Christmas morning breakfast everyone will be excited to wake up to!
Print
Eggnog Cinnamon Roll French Toast Casserole
This Eggnog Cinnamon Roll French Toast Casserole is an easy Christmas breakfast made with cinnamon rolls, creamy eggnog custard and a sweet cream cheese glaze!
Ingredients
For the Casserole:
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2 cans (8-count each) refrigerated cinnamon rolls
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5 large eggs
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1 1/4 cups Hiland Dairy Eggnog
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1/4 cup Hiland Dairy heavy cream
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2 Tablespoons brown sugar
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1 teaspoon vanilla extract
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1 Tablespoon melted butter
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1/4 teaspoon salt
For the Eggnog Cream Cheese Glaze:
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4 ounces cream cheese, softened
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2 Tablespoons butter, softened
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3/4 cup powdered sugar
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2–3 Tablespoons Hiland Dairy Eggnog
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2 teaspoons vanilla extract
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1/2 teaspoon ground cinnamon
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Pinch of salt
Instructions
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Preheat the oven to 350°F. Grease a 9×13-inch baking dish with nonstick cooking spray.
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Open the cinnamon rolls (set aside the frosting packs). Cut each cinnamon roll into four equal pieces. Arrange the pieces in an even layer in the baking dish.
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In a medium bowl, whisk together the 5 eggs, 1 ¼ cups eggnog, ¼ cup heavy cream, 2 Tbls brown sugar, 1tsp vanilla, 1 tsp cinnamon, ¼ tsp nutmeg, 1 Tbls melted butter and ¼ tsp salt.
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Pour the eggnog custard evenly over the cinnamon roll pieces. Gently press down the cinnamon rolls to help them absorb the custard. Let sit for 10–15 minutes.
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Cover the baking dish loosely with foil and bake for 20 minutes.
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Remove the foil and bake uncovered for another 20 minutes, until the top is golden brown and the center is set.
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While the casserole bakes, beat the 4 Tbls cream cheese and 2 Tbls butter until smooth. Add the ¾ cup powdered sugar, 3 Tbls eggnog, 2 tsp vanilla, ½ tsp cinnamon and pinch of salt. Beat until creamy, adding additional eggnog as needed to reach your desired consistency.
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Remove the casserole from the oven and let rest for 5–10 minutes. Drizzle generously with the eggnog cream cheese glaze. You can also add the reserved icing from the cinnamon rolls, if desired.
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Serve warm!
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Make Ahead: Assemble the casserole the night before, cover and refrigerate. Bake the following morning, allowing additional time as needed for the cold casserole to cook through. You can also assemble the cinnamon rolls in the baking dish and custard separately then combine before baking.
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