Eggnog Breakfast Bake
2 cans refrigerated cinnamon rolls
1/2 cup pecans, chopped
1 cup + 2 tablespoon Braum's eggnog
1 tablespoon pumpkin pie spice
1 teaspoon vanilla
1 cup powdered sugar
Preheat oven to 375 degrees. Spray an 8-inch spring form pan with nonstick cooking spray. Open each of the cinnamon rolls cans and separate the rolls. Cut each roll into fourths and place them into the bottom of the springform pan. Sprinkle with pecans. In a medium sized bowl whisk together the eggs, 1 cup eggnog, pumpkin pie spice and vanilla. Pour the custard mixture over the cinnamon rolls pieces. Bake for 25-30 minutes. Remove the cinnamon bake from the oven to cool. To make the glaze: Simply stir together the vanilla and powdered sugar till it is smooth.
Remove the cake from springform pan and drizzle the glaze over the top of the cake. Serve!