Breakfast

Eggnog Cinnamon Rolls

Buttery, soft, and fluffy dough made with spiced eggnog for a seasonal twist. These Eggnog Cinnamon Rolls are the holiday breakfast you’re looking for!

Eggnog Cinnamon Rolls

TO MAKE EGGNOG CINNAMON ROLLS, YOU WILL NEED

Dough:

  • ⅓ cup granulated sugar
  • 1 (.25 ounce) package quick-rising yeast
  • 2 tsp kosher salt
  • 4 ½ cups all-purpose flour, divided, or more as needed
  • ½ cup eggnog
  • ½ cup sour cream
  • 6 tbsp unsalted butter, softened
  • 1 large egg, lightly beaten
  • cooking spray

Filling:

  • ½ cup unsalted butter, at room temperature
  • 1 cup firmly packed light brown sugar
  • 4 tsp ground cinnamon
  • 2 tsp freshly grated nutmeg, or to taste

Glaze:

  • 4 oz cream cheese, at room temperature
  • 4 tbsp unsalted butter
  • 1 ½ cups powdered sugar
  • 4 tbsp eggnog
  • ½ tsp vanilla extract

See the recipe card for full information on ingredients and quantities.

HOW DO YOU MAKE EGGNOG CINNAMON ROLLS?

Step 1:  Combine sugar, yeast, salt, and 4 cups of the flour in the work bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until just combined, about 15 seconds.

Step 2: With mixer running on low speed, add eggnog, sour cream, butter, and egg. Continue beating until dough forms, 1 to 2 minutes.

Step 3: Switch to a dough hook attachment. Beat on medium-low speed until dough is smooth and elastic, 6 to 9 minutes; gradually add remaining 1/2 cup flour, 1/2 to 1 teaspoon at a time, if necessary.

Step 4: Place dough in a large bowl greased with cooking spray and turn to coat.

Step 5: Cover with a clean kitchen towel and let rise in a warm draft-free place until dough has doubled in size, 2 to 3 hours.

Step 6: Spray a 13- x 9-inch pan with cooking spray. Lightly punch down dough. On a lightly floured surface, roll dough into an 18- x 10-inch rectangle.

Step 7: For the filling spread 1/2 cup of butter over the dough. In a small bowl, stir together brown sugar, cinnamon, and nutmeg. Sprinkle evenly over butter.

Step 8: Starting with one long side, roll dough into a log; pinch seam to seal. Slice into 12 rolls.

Step 9: Place rolls in the prepared pan. Cover, and let rise in a warm draft-free place until doubled in size, 1 hour to 1 hour and 15 minutes.

Step 10: Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven, uncovered, until golden brown, 25 to 30 minutes. Let cool in pan on a wire rack 15 minutes.

Step 11: Add cream cheese and 4 tablespoons butter to the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until smooth, 1 to 2 minutes.

Step 12: Add powdered sugar, eggnog, and vanilla. Beat on medium speed until smooth, about 1 minute.

Step 13: Drizzle glaze over warm rolls. Top with freshly grated nutmeg sprinkled on top and any extra glaze, if desired.

Step 14: Serve and enjoy your warm, delicious, freshly made Eggnog Cinnamon Rolls!

RECIPE NOTES AND HELPFUL TIPS:

Pay attention to the consistency of the dough. It should be soft and elastic. If it’s too sticky, you can add a bit more flour during the kneading process.

Before baking, brush the tops of the rolled and sliced cinnamon rolls with a beaten egg. This adds a beautiful golden color to the finished product.

For convenience, you can prepare the cinnamon rolls the night before. After shaping the rolls, cover and refrigerate them overnight. In the morning, allow them to come to room temperature before baking.

Customize your cinnamon rolls by adding raisins or chopped nuts to the filling. This adds texture and additional flavor.

NUTRITIONAL INFORMATION:

Yield: 12 | Estimate the nutritional information for each serving:

Calories: 511kcal | Total Fat: 25g | Cholesterol: 85mg | Sodium: 371mg | Total Carbohydrates: 67g | Potassium: 122mg

FREQUENTLY ASKED QUESTIONS (FAQs):

1. Can I freeze Eggnog Cinnamon Rolls?

Yes, you can freeze unbaked rolls after shaping them. Thaw in the refrigerator overnight and let them rise at room temperature before baking.

2. Can I use store-bought eggnog?

Absolutely! While homemade eggnog adds a personal touch, store-bought eggnog works well and is convenient.

3. What if I don’t have fresh nutmeg?

You can use ground nutmeg as a substitute, but fresh nutmeg provides a more robust flavor. Adjust the quantity based on your taste preferences.

4. Can I make smaller or larger rolls?

Yes, you can adjust the size of the rolls based on your preference. Keep in mind that baking times may vary, so monitor them closely.

5. How long do these Eggnog Cinnamon Rolls stay fresh?

Eggnog Cinnamon Rolls are best when fresh. However, you can store leftovers in an airtight container at room temperature for up to two days. Reheat before serving.

6. Can I use a different glaze?

Certainly! You can experiment with different glazes, such as a vanilla glaze or a spiced glaze, to suit your taste.

Let’s Make These Eggnog Cinnamon Rolls!

Eggnog Cinnamon Rolls

And there you have it – these easy, yummy Eggnog Cinnamon Rolls are ready to take their place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.

Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking!

Eggnog Cinnamon Rolls

Sandra Myers Eggnog Cinnamon Rolls Eggnog Cinnamon Rolls Print This
Serves: 12 Prep Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • >>>Dough:
  • ⅓ cup granulated sugar
  • 1 (.25 ounce) package quick-rising yeast 
  • 2 tsp kosher salt
  • 4 ½ cups all-purpose flour, divided, or more as needed
  • ½ cup eggnog
  • ½ cup sour cream
  • 6 tbsp unsalted butter, softened
  • 1 large egg, lightly beaten
  • cooking spray
  • >>>Filling:
  • ½ cup unsalted butter, at room temperature
  • 1 cup firmly packed light brown sugar
  • 4 tsp ground cinnamon
  • 2 tsp freshly grated nutmeg, or to taste
  • >>>Glaze:
  • 4 oz cream cheese, at room temperature
  • 4 tbsp unsalted butter
  • 1 ½ cups powdered sugar
  • 4 tbsp eggnog
  • ½ tsp vanilla extract

Instructions

Step 1:  Combine sugar, yeast, salt, and 4 cups of the flour in the work bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until just combined, about 15 seconds.

Step 2: With mixer running on low speed, add eggnog, sour cream, butter, and egg. Continue beating until dough forms, 1 to 2 minutes.

Step 3: Switch to a dough hook attachment. Beat on medium-low speed until dough is smooth and elastic, 6 to 9 minutes; gradually add remaining 1/2 cup flour, 1/2 to 1 teaspoon at a time, if necessary.

Step 4: Place dough in a large bowl greased with cooking spray and turn to coat.

Step 5: Cover with a clean kitchen towel and let rise in a warm draft-free place until dough has doubled in size, 2 to 3 hours.

Step 6: Spray a 13- x 9-inch pan with cooking spray. Lightly punch down dough. On a lightly floured surface, roll dough into an 18- x 10-inch rectangle.

Step 7: For the filling spread 1/2 cup of butter over the dough. In a small bowl, stir together brown sugar, cinnamon, and nutmeg. Sprinkle evenly over butter.

Step 8: Starting with one long side, roll dough into a log; pinch seam to seal. Slice into 12 rolls.

Step 9: Place rolls in the prepared pan. Cover, and let rise in a warm draft-free place until doubled in size, 1 hour to 1 hour and 15 minutes.

Step 10: Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven, uncovered, until golden brown, 25 to 30 minutes. Let cool in pan on a wire rack 15 minutes.

Step 11: Add cream cheese and 4 tablespoons butter to the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until smooth, 1 to 2 minutes.

Step 12: Add powdered sugar, eggnog, and vanilla. Beat on medium speed until smooth, about 1 minute.

Step 13: Drizzle glaze over warm rolls. Top with freshly grated nutmeg sprinkled on top and any extra glaze, if desired.

Step 14: Serve and enjoy your warm, delicious, freshly made Eggnog Cinnamon Rolls!

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