24 Rhodes Dinner Rolls or 12 Rhodes Texas Rolls, thawed but still cold
2 Eggs
1/3 cup liquid hazelnut coffee creamer
3 tablespoons butter, melted
1/2 teaspoon nutmeg
1/4 teaspoon ginger
2 tablespoons sugar
1/2 tablespoon cinnamon
1/2 tablespoon vanilla extract
1/4 cup maple syrup
powdered sugar
Cut rolls in half forming 48 pieces (dinner rolls) or cut rolls in fourths (Texas rolls). Mix other ingredients in a bowl except powdered sugar. Dip rolls in mixture and place evenly in bundt pan sprayed with non-stick cooking spray. Pour remaining mixture over rolls. Cover with plastic wrap and let rolls rise to top of pan (about 4 hours). Remove wrap and bake at 350F for 35 minutes. Invert onto serving platter. Drizzle with syrup and sprinkle with powdered sugar. Slice and serve with additional syrup as desired.