Celebrate the flavors of the season with eggnog flavored filled crescent rolls!
From what I’ve observed, eggnog is one of those things that a lot of people like the flavor of, but don’t actually like enjoying a glass of it. I remember my first experience with eggnog – it was New Year’s Eve when I was just a kid, and I was at a neighbor’s house. They rang in the new year by banging pots and pans outside when the clock struck midnight, and by enjoying a glass of eggnog.
Honestly, I can see why this drink is only enjoyed around the holidays. It’s not really a drink that I could see anyone drinking year round – especially when it’s warm outside. And while I’ll admit that I can’t really get through a whole glass of the drink, either, I do enjoy the flavors.
It’s kind of funny – in the 5+ years that I’ve been sharing recipes here, I have only shared one eggnog inspired recipe. I guess this is the year of eggnog for me, because I have found myself with 3 different eggnog recipes that I have made! So I am declaring this week a sort of mini eggnog week. I hope you all love the flavors of eggnog, because you are going to get your fill this week!!
Up first is the easiest of the three, and if I’m being completely honest, probably my favorite of the three. These are so addictively good. You have the flaky goodness from the Pillsbury crescent rolls, plus the creaminess of the filling, all coming together to form the perfect little bite. Serve these as a sweet appetizer for your next holiday party, or serve them as a sweet treat for snack time or dessert. You can’t go wrong!
- 8 oz cream cheese, at room temperature
- ½ cup sugar
- ½ teaspoon rum extract
- ⅛ teaspoon nutmeg
- 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
- 1 cup powdered sugar
- 1 tablespoon butter, at room temperature
- 1½ tablespoons milk
- Freshly grated nutmeg, for garnish
- Preheat the oven to 400°F.
- In a medium bowl, beat together the cream cheese, sugar, rum extract and nutmeg.
- Unroll dough; separate each package into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal.
- Spread the cream cheese mixture on top of each of the 4 rectangles. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on ungreased cookie sheet.
- Bake 12 to 17 minutes or until edges are golden brown. Remove from cookie sheet and let cool completely.
- To make the icing, combine the powdered sugar, butter and 1 tablespoon of milk. Add more milk until it is thin enough to drizzle over the pinwheels. Drizzle the icing over the pinwheels, then grate fresh nutmeg on top of the pinwheels.
- Store in the refrigerator.
Other eggnog flavored desserts:
Eggnog Crumb Cake from Chasing Some Blue Sky
Eggnog Waffles with Cinnamon Whipped Cream from Cookie Monster Cooking
Spiced Eggnog Cookies from The Slow Roasted Italian
Eggnog Chocolate Chip Bread from How Sweet It Is
Spiced Chocolate Cupcakes with Eggnog Buttercream from Completely Delicious
**This is a sponsored post, but all opinions are my own.**