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Eggnog Cinnamon Bread

Julie Nolke

Perfect breakfast for a cozy winter day, eggnog cinnamon bread.



  • 1 liter egg nog
  • 25 leftover mini cinnamon rolls
  • 2 ounces rum
  • 1/4 cup pecans
  • Glaze: 1 cup icing sugar and 1 tablespoon milk or more

Let's get Cooking...

  1. In a large bowl combine eggnog, cinnamon rolls and rum, stirring and pressing rolls into liquid to coat. Let soak for minimum 1 hour, or overnight in the refrigerator.
  2. Once buns have absorbed most of the liquid pour into a greased loaf pan. Top with pecans.
  3. Bake in a preheated oven at 375F for 11/2 hours. Let cool completely before removing from pan.
  4. To make the glaze: whisk icing sugar with milk until you have reached desired consistency. Drizzle over cooled loaf.