Creamy Eggnog Cinnamon Roll Casserole is the perfect breakfast or brunch dish to serve at your holiday gathering. Super simple, sweet, and an easy make-ahead meal, this will easily become a new holiday tradition.
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I used to hate eggnog. I’ll be completely honest about that. But once I learned how to make homemade eggnog, well that changed the game entirely. Add in cinnamon rolls and well – could there really be any better of a holiday meal?
Of course myself not being a morning person, and knowing that my kids aren’t going to give a hoot about that come Christmas morning, I’m always game for a make-ahead breakfast I can pop into the oven and serve during gifts.
What about you? Does your family do breakfast casseroles and make-ahead meals? I’m thinking of putting together one that is a little less sweet and a little more Thanksgiving focused. Let me know if you’re into that!
How to make Cinnamon Roll Casserole
The best thing about this casserole is how versatile it is. Yes, we’re focusing on the holiday season right now and using eggnog, but you could easily turn this into a berry, summer-inspired dish with the use of jam or an Easter-inspired dish with the use of shredded carrots, cream cheese frosting, and edible flowers. Serve it up as a dessert and no one will be any wiser. Okay they might, but one taste and they will not care.
Ingredients You’ll Need
Start by opening the 2 Pillsbury Grands Cinnamon Rolls can and reserving the icing until later. Next, cut the cinnamon rolls into quarters and spread out in the cast iron casserole dish. You can also use a regular 9×13 casserole dish if you do not have a cast iron one, or a 12-inch deep skillet .
Next combine the eggs, eggnog, spices, and extract. Whisk well until combined and pour into the casserole dish. Cover and allow to refrigerate for at least 1 hour, better if overnight. When you’re ready, preheat the oven to 350F and allow the casserole dish to come to room temperature. Pop in the oven covered with tinfoil for an hour. Check for doneness and remove the tinfoil for another 10 minutes if you want a little crunch in texture.
Warm the icing in a microwave-safe container for about 15 seconds. Serve the casserole with the icing and maple syrup to allow guests to choose their own adventure.
TOOLS YOU’LL NEED
Perfect for the holidays or when you know you have a busy morning, this recipe can be made ahead all the way up to baking. Then pop the dish in the refrigerator overnight, and into the oven prior to preheating in the morning. Set the oven and bake. Grab some coffee and a blanket and just snuggle on the couch until it’s done.
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Leftovers can be covered with plastic wrap in the casserole dish, and stored in the refrigerator for about 4 days. To freeze, remove from the casserole dish and wrap in tinfoil within an extra-large Ziploc bag, or vacuum sealed. When frozen this casserole will keep about 2 months. To reheat from frozen, I find it easiest to wrap in tinfoil if not already done, and reheat in a 350F for about 15 minutes. If reheating from the refrigerator, allow the casserole dish to come to room temperature before adding to a preheated oven.
Note: Thermal shock is a real problem when it comes to cast iron and could prohibit you from storing cast iron in your fridge. But allow me to ease your mind. If you’re making a dish ahead like this one, starting in a cold oven or setting the cast iron on top of the stove during preheating will be enough to take the chill out of the cast iron and reduce the risk of thermal shock.
Notes and Tips
From scratch-made cinnamon rolls, to eggs and potatoes – we’ve got you covered. Check out the other breakfast ideas sure to make your holiday morning even more cheerful!
Eggnog Cinnamon Roll Casserole Recipe
- 9×13 casserole dish or 12-inch deep skillet
- mixing bowl
- Cutting board
- plastic wrap
- 2 Pillsbury Grands Cinnamon Rolls with icing
- 1 cup eggnog
- 1/2 cup whiskey or Cognac optional
- 8 eggs
- 1 Tablespoon vanilla or rum extract or vanilla paste
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- Spray the casserole dish with PAM cooking spray. Cut the raw cinnamon rolls into quarters. Lay into the casserole dish. Set the icing aside.
- In a large bowl mix together the remaining ingredients and pour over the top of the cinnamon rolls and move around gently to ensure all cinnamon rolls have been covered with the egg mixture. Allow to sit covered for 1 hour up to overnight.
- Preheat the oven to 350F when ready. Bake for 50 minutes covered with tinfoil. Remove the tinfoil and bake 10 additional minutes.
- Remove from the oven and top with reserved icing. Serve warm or cold.