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Best Quick Eggnog Cinnamon Rolls with Nutmeg Glaze

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These quick eggnog cinnamon rolls with nutmeg glaze are a fast, easy, and delicious holiday treat. Using canned biscuits as a shortcut, they deliver tender, pillowy rolls with a warm cinnamon filling and a creamy, spiced glaze in under an hour.

Ingredients

Scale
  • 2 cans (16.3 oz each) refrigerated buttermilk biscuits (such as Pillsbury Grands! homestyle or buttermilk variety)
  • 1/4 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup powdered sugar, sifted
  • 2–3 tablespoons eggnog
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon freshly grated nutmeg

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Make the cinnamon filling: In a small bowl, whisk together the 1/2 cup granulated sugar, 2 tablespoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt. Set aside.
  3. Prepare the biscuits: Open both cans of refrigerated biscuits and separate them (16 biscuits total). Cut each biscuit into quarters using a sharp knife or bench scraper.
  4. Assemble the rolls: Place the biscuit pieces in a large bowl. Pour the 1/4 cup melted butter over them and toss gently with a spatula until coated. Sprinkle the cinnamon-sugar mixture over the buttered pieces and toss again until evenly coated.
  5. Transfer the coated biscuit pieces to the prepared baking dish and spread them in an even layer. Bake for 20-25 minutes, or until golden brown and cooked through. Let cool in the pan for about 5 minutes.
  6. Make the nutmeg glaze: In a medium bowl, whisk together the 1 cup sifted powdered sugar, 2 tablespoons eggnog, 1/2 teaspoon vanilla extract, and 1/4 teaspoon freshly grated nutmeg until smooth. If too thick, add another tablespoon of eggnog; if too thin, add more powdered sugar.
  7. Drizzle the glaze generously over the warm rolls. Serve immediately while still warm.

Notes

For best results, use fresh nutmeg in the glaze. Let biscuits come to room temperature for about 10 minutes before starting for even baking. Don’t overcrowd the pan; stick to a single batch per 9×13 dish. Leftovers can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Reheat in the microwave for 15-20 seconds.

Nutrition

Keywords: eggnog cinnamon rolls, quick cinnamon rolls, holiday breakfast, nutmeg glaze, easy cinnamon rolls, Christmas breakfast

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