Christmas morning breakfast is a tradition that always gets the whole family excited. Celebrate with something new this year with this Eggnog Cinnamon Roll Ring that’s both easy and beautiful!
This Eggnog Cinnamon Roll Ring post is sponsored by Rhodes Bread. As always, thank you for reading and for supporting companies I partner with, which allows me to create unique content and recipes for you from readily accessible ingredients. All opinions are always my own
It’s pretty rare that I post such a simple recipe, but thanks to Rhodes Bake-N-Serv®, that’s what you get! My family has had one go-to brand for bread and rolls for many years, Rhodes. I can’t tell you how many times we’ve passed off the Rhodes Yeast Dinner Rolls at Christmas as homemade. Today is the day I own up and stop taking credit for their amazing craftsmanship.
Seriously though, baking with yeast can be really intimidating for people, and for good reason. Whether you’re a timid baker or a seasoned professional, there’s something from their line for everyone.
I love this recipe because it combines my favorite holiday (Christmas) with my favorite sweet breakfast item (cinnamon rolls). This turned out so beautiful and it’s a great way to get the whole family in the kitchen to help you out with a fun and easy weekend project.
No matter what your Christmas looks like this year, you can still get in the kitchen with the family and start celebrating the day early.
Ingredients & Subs
- Rhodes Bake-N-Serv® Cinnamon Rolls — My absolute favorite cinnamon rolls. I love these because they’re stored in the freezer, So I can make as many as I want at a time. My biggest pet peeve is popping open a can of cinnamon rolls and you have to make the whole thing. For a family of 2 & 1/4, we don’t need that many at one time to hit that Saturday morning craving. They usually end up going stale by the next day or if I try to save them unbaked, they get wonky. Not with the Rhodes Cinnamon Rolls!
- ground cinnamon
- ground nutmeg
- sea salt
- non-stick cooking spray
How to Make
Thoroughly spray a bundt pan with non-stick spray. Cut thawed cinnamon rolls into quarters. Set the icing packets aside or soak the package in hot water if not fully thawed.
Dip each roll piece into eggnog. Arrange roll pieces in the prepared bundt pan. Cover with plastic wrap and let rise until double in size.
Remove wrap and bake at 350ºF 35-40 minutes.
Cover with foil the last 10 minutes of baking. Cool 1 minute and invert onto a serving platter.
Wondering how to make icing for these cinnamon rolls? These cinnamon rolls come with icing, so no need to worry, however, we will spice it up a bit!
While the ring is baking, make the icing. Empty both packets of Rhodes icing from the bag into a bowl and add a pinch of ground cinnamon, a pinch of ground nutmeg, and 3 tablespoons of eggnog.
Whisk until smooth.
Drizzle the icing onto the finished ring and decorate, if desired.
How to Make Sugared Cranberries
How to store
Your Eggnog Cinnamon Roll Ring may be kept at room temperature for up to two days; cover with foil or plastic wrap, or these beeswax coverings that I love! Place in an airtight container to prevent drying out. It will keep for an additional week in the refrigerator with this method as well.
Freezing can be done with leftovers for up to 4 months in an airtight container.
To reheat, microwave for 1 minute, adding 30-second intervals as needed. You can spread a pat of butter on top or cover with a damp paper towel to keep moist
I love that Rhodes is a family business that’s dedicated to creating quality products. I’m obsessed with the Thaw, Rise & Bake! Dinner Rolls, the Warm-N-Serve Artisan French Rolls, and of course, the Cinnamon Rolls that I used for today’s recipe.
My family also can’t go a holiday without making a loaf of their White Bread, particularly for Christmas when leftover sandwiches are essential, so plan accordingly!
Check out their store locator to see where you can purchase Rhodes products near you!
These would also be so cute in mini bundt pans so everyone can have their own! Buying this pan NOW so I can do the same.
More Breakfast Recipes You’ll Love!
I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!
- Non-stick spray
- 1 pkg (12 rolls) Rhodes Cinnamon Rolls (found in the freezer aisle), thawed but still cold
- 1/3 cup eggnog + 3 tablespoons
- pinch of ground cinnamon
- pinch of ground nutmeg
- pinch of sea salt
- Thoroughly spray a bundt pan with non-stick spray. Cut thawed cinnamon rolls into quarters. Set the icing packets aside or soak the package in hot water if not fully thawed.
- Dip each roll piece into eggnog. Arrange roll pieces in the prepared bundt pan. Cover with plastic wrap and let rise until double in size.
- Remove wrap and bake at 350ºF 35-40 minutes. Cover with foil the last 10 minutes of baking. Cool 1 minute and invert onto a serving platter.
- While the ring is baking, make the icing. Empty both packets of Rhodes icing from the bag into a bowl and add a pinch of ground cinnamon, a pinch of ground nutmeg, and 3 tablespoons of eggnog. Whisk until smooth.
- Drizzle the icing onto the finished ring and decorate, if desired.
See the blog post above.