Eggnog Cinnamon Roll Casserole
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 8 servings
Ingredients:
2 cans Pillsbury Grands Cinnamon Rolls
1 and ½ cup eggnog
¼ cup whiskey or cognac
3 whole eggs
¼ cup brown sugar
½ teaspoon pure vanilla extract or rum extract
¼ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg, optional
Directions:
Spray the casserole dish with nonstick spray. Cut the raw cinnamon rolls into quarters and lay them in the casserole dish. Set the icing aside.
In a large bowl, mix the remaining ingredients, pour over the top of the cinnamon rolls, and move around gently to ensure all the cinnamon roll pieces have been covered with the egg mixture. Allow to sit covered for 1 hour to overnight.
When you’re ready to bake, preheat the oven to 350℉. Bake for 50 minutes, covered with aluminum foil. Remove the foil and bake for another 10 minutes.
Remove from the oven and top with the reserved icing. Serve warm or cold.
Notes:
Storing Eggnog Cinnamon Roll Casserole Leftovers:
Leftovers can be covered with plastic wrap in the casserole dish and stored in the refrigerator for about 4 days, keeping your cinnamon roll casserole fresh.
To freeze, remove from the casserole dish and wrap in foil within an extra-large Ziploc bag or vacuum seal. When frozen, this casserole will keep for about two months.
To reheat from frozen, I find it easiest to wrap it in foil (if it isn’t already) and reheat it at 350°F for about 15 minutes.
If reheating from the refrigerator, allow the casserole dish to come to room temperature before adding it to a preheated oven.
Thermal shock is a real problem with 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, 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:
Calories: 89kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 30mg | Potassium: 89mg | Fiber: 0.05g | Sugar: 11g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 0.2mg
Recipe courtesy of Call Me Pmc.com
