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Eggnog Cinnamon Bun Breakfast Bake
Eggnog cinnamon bun breakfast bake, perfect for your Christmas morning breakfast!
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast
Cuisine:
Buns
Servings:
8
Calories:
368
kcal
Author:
Karlynn Johnston
Ingredients
2
tablespoons
butter
16
refrigerated cinnamon rolls with icing(2 cans)
5
eggs
3/4
cup
eggnog
1
teaspoon
ground cinnamon
1/4
teaspoon
cloves
1/4
teaspoon
nutmeg
1
teaspoon
vanilla
maple syrup for topping
Instructions
Preheat oven to 375 degrees.
Grease the spring form pan's sides and bottom.
Separate both cans of refrigerated cinnamon rolls into the 16 cinnamon buns, setting the icing aside.
Cut each cinnamon roll into 4 pieces and set the pieces in the spring form pan.
In a medium bowl beat the eggs.
Then beat in the eggnog, 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 baked goods 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.
Nutrition
Serving:
8
g
|
Calories:
368
kcal
|
Carbohydrates:
48
g
|
Protein:
8
g
|
Fat:
15
g
|
Saturated Fat:
8
g
|
Cholesterol:
123
mg
|
Sodium:
777
mg
|
Potassium:
77
mg
|
Fiber:
2
g
|
Sugar:
20
g
|
Vitamin A:
285
IU
|
Vitamin C:
0.3
mg
|
Calcium:
50
mg
|
Iron:
2
mg