Eggnog Cinnamon Roll Bake


  • 2 cans Immaculate Baking Co. organic cinnamon rolls

  • 3 eggs

  • 1 1/2 c. half-and-half

  • 1/4 c. sugar

  • 1/4 c. bourbon

  • 1/2 tsp. ground nutmeg

  • 1/2 tsp. vanilla

  • whipped cream and ground nutmeg, for garnish


  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

  2. Separate both cans of dough into 10 rolls; refrigerate both icing pouches. Cut each roll into four pieces; place in baking dish.

  3. In medium bowl, beat eggs and half-and-half with whisk until blended. Beat in sugar, bourbon, nutmeg and vanilla. Pour over pieces in dish; stir to distribute mixture and coat pieces with egg mixture.

  4. Bake 33 to 37 minutes or until golden brown. Let stand 15 minutes. Cut corner of each refrigerated icing pouch, and drizzle over top. Serve with whipped cream with additional nutmeg sprinkled on top.