Hellooo Christmas morning! This recipe is absolutely perfect for your Christmas breakfast with the family. It’s fast, easy and delicious.
And it uses eggnog!! Dang, I love any excuse to use eggnog in baking and when it’s in a breakfast recipe it’s even better.
This is another cheater, fast recipe meant to make your life easier. While you can make a homemade sweet dough and then roll it into cinnamon buns and slice, why would you? We have enough food to prepare on Christmas Day as it is, let’s cheat for breakfast and spend more time with our families.
As you can see, this is a very easy recipe. We are going to use store bought cinnamon bun dough and chop those babies up into quarters.
Then you simply pour the rest of the ingredients over those cinnamon buns.
I honestly don’t think this could get easier.
Now, the only thing I would change in this is to use a smaller springform pan. Mine was a little bit too large, but I wanted to see how this would bake up into a beautiful breakfast that looked amazing upon presentation.
See how there’s lots of space between the bits of dough? Use a smaller springform pan – an eight inch- and you will have a higher, fluffier breakfast in the end. The eggs in mine went to the bottom more, if you use a smaller pan then the egg will sit on top of the dough as well.
Now, it’s not that this didn’t bake up gorgeous, it certainly did and it popped right out of that springform and slid onto a serving plate perfectly! No sticking, no having to serve in a pan, just absolutely wonderful!
Did I mention that it tastes amazing too? I think eggnogg in this is so much better than milk or cream, it just added that flavor dimension that makes it so perfectly Christmasy!
I am so glad that we are getting to enjoy these recipes now, as we are gone for Christmas this year. I am sure that we are going to be spoiled rotten on our Disney cruise, but there’s still that part of me that thinks Christmas is such a home feeling , not just a holiday. I am very curious as to what it’s going to be like as I have never had a Christmas that wasn’t at either my house or my parents.
I’ve also never skipped a Christmas seeing my parents, in all my 37 years, can you believe it? We’ve always lived so close to each other – and we are all so close we would have travelled anyway, no matter what – so every single Christmas I have spent with my parents. I am rather proud of that fact and the fact that I have a family that is so close to one another.
This year however….I’m flying from the Christmas nest. Sure, my sister and my nephew are coming with us so I won’t be completely bereft of family…but still, no Nana and Papa.
So among other things I wonder what Christmas breakfast is going to be like on a cruise ship. Christmas breakfast and dinner are almost equally important in our family. Homemade monkey bread or sausage bakes are always on the table and my Mom and I spend time together baking it up.
No cooking this year….and I might be more than a little excited over that prospect!
As you those of you who are cooking this year, put this on your to-try list and see what you think! Remember to always do a test run before the actual Christmas morning!
Happy baking everyone!
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- 2 tbsp butter
- 2 cans refrigerated cinnamon rolls with icing
- 5 eggs
- 3/4 cup eggnog
- 1 teaspoons ground cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1 tsp vanilla
maple syrup for topping
- Preheat oven to 375 degrees.
- Grease the springform pan’s sides and bottom.
- Separate both cans of refrigerated cinnamon rolls into the 16 cinnamon buns, setting the icing aside.
- Cut each cinnamon into 4 pieces and set the pieces in the springform pan.
- In a medium bowl beat the eggs. Then beat in the egnogg, spices and vanilla until they are well blended. Then gently pour over the cinnamon roll pieces.
- Bake for 20-28 minutes or until golden brown. Cool for 15 minutes.
- Release the springform pan and the bake should slide right onto a serving platter.
- Microwave the icing until it is thin enough to drizzle.
- Drizzle the icing over the top of the eggnog bake.
- Serve with maple syrup if desired.
- Serving Size: 8