Eggnog Breakfast Bake | Braum's

Eggnog Breakfast Bake


  • 2 cans Braum’s refrigerated cinnamon rolls
  • ½ cup pecans, chopped
  • 5 eggs
  • 1 cup + 2 tablespoons Braum’s Eggnog
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla
  • 1 cup powdered sugar


  1. Preheat oven to 375°.
  2. Spray an 8 inch spring form pan with nonstick cooking spray.
  3. Open each of the cinnamon roll cans and separate the rolls.
  4. Cut each roll into fourths and place them into the bottom of the spring form pan.
  5. Sprinkle the cut rolls with pecans.
  6. In a medium size bowl, whisk together the eggs, eggnog, pumpkin pie spice and vanilla.
  7. Pour the custard mixture over the cinnamon roll pieces.
  8. Bake for 25-30 minutes.
  9. Remove the cinnamon bake from the oven to cool.
  10. To make the glaze: Simply stir together the vanilla and powdered sugar until it is smooth.
  11. Remove the cake from spring form pan and drizzle the glaze over the top of the cake. Serve!