Eggnog Cinnamon Rolls

Eggnog Cinnamon Rolls

Product Code: R0308

Quick, iced cinnamon roll recipe using packaged crescent dough and LorAnn's Eggnog flavoring. Perfect recipe for a holiday brunch! 


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INGREDIENTS

Dough:
2 8-oz. packages of crescent dough sheets
Filling:
½ cup (1 stick) butter, softened
¼ cup packed light brown sugar
1 tsp LorAnn Super-Strength Eggnog Flavor
1 tsp ground cinnamon, divided into 2 equal parts
½ cup chopped pecans, divided into 2 equal parts
Frosting:
1 cup powdered sugar
3 Tbsp butter, melted
2 oz. cream cheese, softened
1/8 tsp LorAnn Super-Strength Eggnog Flavor
Ground nutmeg, for garnish (optional)

DIRECTIONS

  1. Preheat oven to 375° F. Use a 9” x 13” shiny metal baking pan. If using a dark or nonstick pan, reduce heat to 350° F.
  2. In a small bowl, stir together the softened butter, brown sugar, LorAnn Eggnog Flavor and ½ tsp ground cinnamon.
  3. Unroll both crescent dough sheets. On each sheet, take half of the filling and evenly spread it across the entire sheet, except for a one-inch border around the edge. Evenly sprinkle each sheet with ¼ tsp ground cinnamon and ¼ cup chopped pecans.
  4. Starting with the short side of each rectangle, roll up to form a log and place seam-side down. With a serrated knife, cut each rectangle in half, then each half into 3 equal slices.
  5. Place the 12 cinnamon rolls in the baking pan. Bake for 17–22 minutes, or until golden brown. Cool for 5 minutes.
  6. While the rolls are cooling, in a small bowl, mix the powdered sugar, melted butter, softened cream cheese and LorAnn Eggnog Flavor until smooth. Spread frosting over rolls and sprinkle lightly with ground nutmeg, if desired. Serve warm.
Makes 12 rolls


Eggnog Cinnamon Rolls


Eggnog Cinnamon Rolls
By
Quick, iced cinnamon roll recipe using packaged crescent dough and LorAnn's Eggnog flavoring. Perfect recipe for a holiday brunch!
Ingredients
  • Dough
  • 2 8-oz. packages of crescent dough sheets
  • Filling
  • ½ cup (1 stick) butter, softened
  • ¼ cup packed light brown sugar
  • 1 tsp LorAnn Super-Strength Eggnog Flavor
  • 1 tsp ground cinnamon, divided into 2 equal parts
  • ½ cup chopped pecans, divided into 2 equal parts
  • Frosting
  • 1 cup powdered sugar
  • 3 Tbsp butter, melted
  • 2 oz. cream cheese, softened
  • 1/8 tsp LorAnn Super-Strength Eggnog Flavor
  • Ground nutmeg, for garnish (optional)
1. Preheat oven to 375° F. Use a 9” x 13” shiny metal baking pan. If using a dark or nonstick pan, reduce heat to 350° F.2. In a small bowl, stir together the softened butter, brown sugar, LorAnn Eggnog Flavor and ½ tsp ground cinnamon.3. Unroll both crescent dough sheets. On each sheet, take half of the filling and evenly spread it across the entire sheet, except for a one-inch border around the edge. Evenly sprinkle each sheet with ¼ tsp ground cinnamon and ¼ cup chopped pecans.4. Starting with the short side of each rectangle, roll up to form a log and place seam-side down. With a serrated knife, cut each rectangle in half, then each half into 3 equal slices.5. Place the 12 cinnamon rolls in the baking pan. Bake for 17–22 minutes, or until golden brown. Cool for 5 minutes.6. While the rolls are cooling, in a small bowl, mix the powdered sugar, melted butter, softened cream cheese and LorAnn Eggnog Flavor until smooth. Spread frosting over rolls and sprinkle lightly with ground nutmeg, if desired. Serve warm.
Prep time:
Cook time:
Total time:
Yield: 12 rolls
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(Based on 12 vote(s))
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