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  1. Perfect for the holidays, these cinnamon rolls are topped with a spiced eggnog frosting. The recipe comes from Nancy Bolam of Wilber, Nebraska, who was a runner-up in the 2010 Rhodes' Family Favorites Recipe Contest.

  2. frozen Rhodes Traditional Cinnamon Rolls, thawed 1 cup turbinado sugar 1/2 cup eggnog 2 egg whites 1/4 teaspoon cream of tartar 1/2 teaspoon vanilla extract 1/4 teaspoon grated nutmeg 1. Bake rolls according to package directions.

  3. Meanwhile, bring water to a boil in bottom of double boiler. Combine sugar, eggnog, egg whites and cream of tartar in top of double boiler; place over boiling water. Cook 10 minutes or until thickened slightly but still glaze-like, stirring constantly. Remove from heat.

  4. Stir in vanilla and nutmeg. Spread over tops of warm cinnamon rolls.

  5. servings


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