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These Eggnog Cinnamon Rolls are the best for any morning, but especially Christmas morning! They are made like typical amazing cinnamon rolls, but the milk is replaced by yummy eggnog in the dough and in the frosting!
The Best Eggnog Cinnamon Rolls
This recipe is for all of the eggnog lovers out there. These cinnamon rolls have the best eggnog flavor that goes throughout the entire cinnamon roll! The best part though, is how easy they are to make from scratch.
All my cinnamon roll recipes are incredibly easy because you can make them ahead of time, which saves so much of your time. This is crucial during the busy holidays. All you have to do is make them the night before, cover them with plastic wrap, and put them in the fridge! They next morning you can pop them into the oven and they’ll be done in no time! If your life is hectic during the holidays, these cinnamon buns are for you.
Ingredients Needed
- Active Dry Yeast: Pay attention to what yeast you use, this recipe was written for active dry yeast, not instant or rapidrise.
- Eggnog: Regular or reduced fat eggnog is fine, as is nondairy.
- Granulated Sugar: Helps activate the yeast and sweetens the soft dough.
- Egg: I love adding a large egg to cinnamon roll dough – it adds richness.
- Brown Sugar: Don’t forget to pack your brown sugar!
- Cinnamon and Ground Nutmeg: The cinnamon sugar filling will also have nutmeg like eggnog does.
- Powdered Sugar: The main ingredient in the frosting, along with eggnog. The frosting is more an icing or drizzle.
How to make Eggnog Cinnamon Rolls
- Heat eggnog until it reaches between 100-110°F. You want it to be like very warm bathwater. Add yeast and stir. Let it sit for a few minutes until the yeast blooms.
- Place sugar, butter, salt, and egg in the bowl of a stand mixer fitted with the paddle attachment. Mix until the butter is distributed throughout the liquids, although it may be chunky. Pour in the egg nog/yeast mixture and stir for a few seconds.
- Add flour and stir with the paddle attachment just until the mixture starts to stick to the paddle. Then replace the paddle with the dough hook. Continue mixing on low speed until the dough forms a ball in the center of the bowl.
- Spray a large bowl with cooking spray and place the dough ball in it. Let sit for 2-4 hours until it doubles in size.
- Stir together brown sugar, cinnamon, and nutmeg.
- Once the dough is risen, roll it out on a lightly floured surface into a large rectangle, about 10” by 14”. Spread with melted butter and sprinkle with filling.
- Roll the dough up tightly from the long end. Slice it into 12 equal rounds. Place the rolls into a 9×13” baking pan that has been sprayed with nonstick cooking spray.
- Cover the rolls with plastic wrap and refrigerate overnight or allow to rise until puffed, approximately 1-2 hours in a warm place.
- When ready to bake, preheat oven to 350°F. Remove the plastic wrap and bake until they are golden brown.
- Whisk the powdered sugar and eggnog until smooth. Pour over warm rolls and serve.
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Expert Tips
- Store these on your counter, loosely covered, for up to three days.
- Make ahead of time to give yourself more time to relax! If chilled, remove the rolls from the refrigerator and let them warm up to room temperature while the oven is preheating.
- Use a sharp knife to cut the rolls or use unflavored dental floss (my favorite hack).
FAQs
Can you freeze this recipe?
You can! Store in an airtight container for up to 2 months!
Eggnog Cinnamon Rolls
These cinnamon rolls come from my favorite recipe but instead of using milk…they use EGGNOG! Perfect for Christmas!
Recipe Video
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Prep Time 30 minutes
Cook Time 25 minutes
Rising Time 3 hours
Total Time 3 hours 55 minutes
Ingredients
For the Dough:
- 1 package (7g) active dry yeast (2 ¼ teaspoons)
- ¾ cup (177ml) eggnog (regular or reduced-fat)
- ⅓ cup (67g) granulated sugar
- 3 tablespoons (42g) unsalted butter , softened
- ½ teaspoon salt
- 1 large egg
- 3 cups (372g) all-purpose flour (plus more for dusting)
For the Filling:
- ⅔ cup (134g) packed brown sugar
- 1 tablespoon cinnamon
- ½ teaspoon ground nutmeg
- 2 tablespoons (28g) unsalted butter , melted
For the Frosting:
- 1 ¾ cups (198g) powdered sugar
- ⅓ cup (79ml) eggnog (regular or reduced-fat)
Instructions
Make the Dough:
- Place eggnog in a microwave safe measuring cup. Heat for 30 seconds in the microwave, until it reaches between 100-110°F. You want it to be like very warm bathwater. (The time you heat it will need to be adjusted depending on your microwave.) Add yeast and stir. Let it sit for a few minutes until the yeast blooms.
- Place sugar, butter, salt, and egg in the bowl of a stand mixer fitted with the paddle attachment. Mix until the butter is distributed throughout the liquids, although it may be chunky. Pour in the eggnog/yeast mixture and stir for a few seconds.
- Add flour and stir with the paddle attachment just until the mixture starts to stick to the paddle. Then replace the paddle with the dough hook. Continue mixing on low speed until the dough forms a ball in the center of the bowl. If dough is still very sticky, you can add an additional ¼ cup of flour.
- Spray a large bowl with cooking spray and place the dough ball in it. Spray the top of the dough ball with cooking spray (lightly) and cover the bowl with plastic wrap. Let sit for 2-4 hours until it doubles in size. Note on rising: if your house is warm, it should rise no problem. If it’s cold in your house, it may take longer for the dough to rise.
Prepare Rolls:
- Stir together brown sugar, cinnamon, and nutmeg.
- Once the dough is risen, roll it out on a lightly floured surface into a large rectangle, about 10” by 14”. Spread with melted butter and sprinkle with filling.
- Roll the dough up tightly from the long end. Slice it into 12 equal rounds. Place the rolls into a 9×13” baking dish that has been sprayed with nonstick cooking spray.
- Cover the rolls with plastic wrap and refrigerate overnight or allow to rise until puffed, approximately 1-2 hours in a warm place.
- When ready to bake, preheat oven to 350°F. If chilled, remove the rolls from the refrigerator and let them warm up to room temperature while the oven is preheating. Remove the plastic wrap and bake for 23-28 minutes, or until they are golden brown.
Frosting:
- Whisk the powdered sugar and eggnog until smooth. Pour over warm rolls and serve.
Recipe Nutrition
Serving: 1roll | Calories: 335kcal | Carbohydrates: 57g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium: 2504mg | Fiber: 2g | Sugar: 34g
Nutritional information not guaranteed to be accurate
I made the Eggnog cinnamon rolls for Christmas brunch. I was disappointed. I was expecting more of an eggnog flavor than was there. Thoughts?
Did you use the icing?
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