Pumpkin Eggnog Cinnamon Roll Hack
| PREP TIME: 15 MIN | BAKE TIME: 30 MIN | TOTAL TIME: 45 MIN |
Fun hack on the canned cinnamon rolls will make these all holiday season!
Ingredients
Eggnog Cinnamon Rolls
- 1 Can Grand Cinnamon Rolls
- 6 Tbsp Unsalted Melted Butter
- 1/3 Cup Brown Sugar
- 1/4 Cup Pumpkin Eggnog
- 1 Tsp Cinnamon
- 1 Tsp Vanilla Extract
- 1/8 Tsp Pumpkin Spice
Pumpkin Eggnog Icing
- Icing that comes with can
- 3/4 Cup Powdered Sugar
- 3 Tbsp Pumpkin Eggnog
- 1/2 Tsp Pumpkin Spice
- 1/2 Tsp Vanilla
Instructions
- Prepare 10' Pie pan or skillet by lightly greasing with non stick spray or melted butter.
- Preheat oven to 350F
- Place the cinnamon rolls on the greased pan.
- Add the pumpkin eggnog in between the cinnamon rolls where there is space.
- Mix the melted butter, sugar, pumpkin spice and cinnamon together until well combined.
- Pour the cinnamon butter over the cinnamon rolls
- Cover the pan with aluminum foil and bake for 25 minutes or until golden brown.
- Remove the foil and bake for an extra 5 minutes.
- Allow the cinnamon rolls to cool for just a moment and during this time make the icing.
- Add all of the icing ingredients together and mix until combined.
- Pour over the warm cinnamon rolls and once it is cool enough enjoy!
TIPS
- Share your pics with me on social media! #sweetmelibakery
