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Front shot of a plate filled with a big eggnog cinnamon roll with eggnog cream cheese glaze

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!

Front shot of a plate filled with a big eggnog cinnamon roll with eggnog cream cheese glaze

Prep time: 20 min  |  Cook time: 40 min  |  Total: 60 min

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Ingredients

For the Casserole:

  • 2 cans (8-count each) refrigerated cinnamon rolls

  • 5 large eggs

  • 1 1/4 cups Hiland Dairy Eggnog

  • 1/4 cup Hiland Dairy heavy cream

  • 2 Tablespoons brown sugar

  • 1 teaspoon vanilla extract

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1 Tablespoon melted butter

  • 1/4 teaspoon salt

For the Eggnog Cream Cheese Glaze:

  • 4 ounces cream cheese, softened

  • 2 Tablespoons butter, softened

  • 3/4 cup powdered sugar

  • 2–3 Tablespoons Hiland Dairy Eggnog

  • 2 teaspoons vanilla extract

  • 1/2 teaspoon ground cinnamon

  • Pinch of salt

Instructions

 

  1. Preheat the oven to 350°F. Grease a 9×13-inch baking dish with nonstick cooking spray.

  2. 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.

  3. 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.

  4. 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.

  5. Cover the baking dish loosely with foil and bake for 20 minutes.

  6. Remove the foil and bake uncovered for another 20 minutes, until the top is golden brown and the center is set.

  7. 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.

  8. 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.

  9. 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.

Find it online: https://lolohomekitchen.com/eggnog-cinnamon-roll-casserole/