Breakfast, Holiday

Maola Eggnog Cinnamon Roll Casserole

On winter mornings when the house is full and the calendar finally slows down, this bake sets the tone: gentle spice, creamy comfort, and a little sparkle of sweetness that gets everyone to the kitchen. Made with Maola Eggnog, Maola Heavy Whipping Cream, and buttery cinnamon rolls, it’s easy to assemble, bakes up beautifully, and feels like the holidays! It’s all about shared plates, second helpings, and the kind of quiet chatter you only get when everyone’s home.

Ingredients

Casserole

2 cans refrigerated cinnamon rolls (icing discarded)
3/4 cup Maola Eggnog
1/2 cup heavy cream
3 large eggs
½ cup maple syrup or brown sugar
¾ tsp cinnamon
¼ tsp nutmeg
¾ tsp vanilla extract
Pinch of salt

Eggnog Glaze (double if you want more glaze)

1 cup powdered sugar
2–3 tbsp Maola Eggnog
1 tbsp heavy cream
½ tsp vanilla extract
Pinch of nutmeg

Equipment

Square or 9×13 pan dish

Measuring cup

Two mixing bowls

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.

Arrange cinnamon rolls in the dish, spacing evenly.

Make custard: Whisk eggnog, cream, eggs, maple syrup, cinnamon, nutmeg, vanilla, and salt until smooth.

Pour custard evenly over cinnamon rolls until just covered (may have some leftovers depending on size of cinnamon rolls). Press gently so they soak it up. Soak for 15 minutes.

Bake uncovered for 30–40 minutes, until golden and set in the center.

Prepare glaze: Whisk all glaze ingredients until smooth and pourable.

Glaze & serve: Drizzle glaze over casserole while warm. Serve immediately.