Ingredients:
6 Rhodes Cinnamon Rolls, thawed but still cold 12 ounces cream cheese, softened 1/2 cup sugar 1 heaping tablespoon flour 1/2 cup plus 2 tablespoons eggnog 1 egg 1 tablespoon vanilla Pinch nutmeg Whipped topping if desired Cinnamon or nutmeg to sprinkle

Instructions:
Flatten each cinnamon roll into a 5- to 6-inch circle. Place one flattened roll in each cup of a sprayed large cup muffin tin and press to conform to the cup (you may have to re-press the rolls up against the cups just before you fill them). Combine cream cheese, sugar, flour, eggnog, egg, vanilla and nutmeg and pour into each cinnamon roll crust. Bake at 350 degrees for 10 minutes and then reduce heat to 250. Continue baking for 20 minutes or until the cheesecake is slightly firm. Remove from oven and let the cakes cool enough to take them out of the pan. Cool completely and serve with whipped topping sprinkled with cinnamon or nutmeg if desired.