This is a cross between coffee cake and cinnamon rolls! 

12 (very cold) unbaked dinner rolls 
2 eggs 
1/3-cup liquid hazelnut coffee creamer 
1/4-cup pancake syrup or honey 
3-tablespoon butter, melted 
2-tablespoon sugar 
1/2-tablespoon ground cinnamon 
1/2-tablespoon vanilla extract 
1/2 teaspoon ground nutmeg 
1/4 teaspoon ground ginger 

Buy frozen rolls or make the rolls yourself, but this works best if the dough is still very chilled from the refrigerator before the dough starts rising. Cut rolls in fourths. Combine the other ingredients in a bowl. Dip rolls in mixture and place in Bundt pan, which has been sprayed with non-stick spray. Pour remaining mixture over rolls. 

For make-ahead, cover with plastic wrap and refrigerate at this time. When ready to prepare, loosen cover and let rise at room temperature until rolls rise to the top of the pan. 

Bake at 350°F for 35 minutes. Invert onto a serving platter. Drizzle with syrup and powdered sugar. Slice and serve with additional syrup.