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.
12 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.
2. 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.
3. Stir in vanilla and nutmeg. Spread over tops of warm cinnamon rolls.
12 servings