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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.
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!
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 Video
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
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Last Updated on December 17, 2023
I just set these in the fridge for overnight and had a question. If you use alcoholic eggnog does it make a difference? I made mine with some and then left it to rise, about 5hrs (I left the house and came back to it later) and it didn’t rise at all. Dough was still pretty thick/tough (best I can explain). Maybe I just didn’t knead it enough in the KitchenAid? I have no idea where I went wrong. Definitely going to try them again with non-alcoholic eggnog if they don’t taste good because they look and sound delish!! Crossing my fingers they taste better than they look after I bake them.
I have never tried them with alcoholic nog, but alcohol shouldn’t have affected the yeast. Chances are the yeast may have been old, or it didn’t activate properly. If using active dry yeast (be sure to buy the correct kind) it’ll be foamy when you add it to the dry ingredients.
Hi I see that in your recipe, the dough only needs to rise once..? I’ve only made cinnamon rolls once before but I know many recipes require them to rise again after cutting them and putting them in the pan. I know the recipe says once, but would it make any difference at all if I let them rise again in the pan? Maybe fluffier or more airy inside?
They’re rising right now so a response within the next two hours would be greatly greatly appreciated!
Thanks!
You are welcome to let them rise a second time. Often I refrigerate my rolls overnight and bake them in the morning which gives them a little extra time while the oven preheats. I’d say 30 minutes or so is sufficient.
Can we have a blogger get-together potluck brunch sometime? And will you bring these? And your famous monkey bread? And then a stretcher because you’ll have to carry me out since I ate 15 servings of each? Thanks. 🙂
Yes yes yes. We’d all be fat and happy!
We are making these for breakfast tomorrow and almost can’t wait! I’ve got them in the fridge overnight and my husband is begging me to put them into the oven. Love eggnog in baked goods and so glad you posted!
Ummmmm I would deliver you a package if you left me a batch of these cinnamon rolls! I love the idea of a single serving nog. I too am the only one in my house that drinks it! More for me. Whatever!
I am seriously drooling at all the eggnog goodness in these rolls!!! These are perfection!!!!
These are beautiful! I can only drink 1 shot of eggnog too so using the rest for these cinnamon rolls sounds perfect! I pinned these before I even read the post – the pictures are just gorgeous!
Whoa!!!! Talk about perfection! Love this!
Perfect for Christmas morning!
Egg nog and powdered sugar in a glaze equals delicious. This dessert looks amazing.
Thank you!
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