These cinnamon rolls come from my favorite recipe but instead of using milk...they use EGGNOG! Perfect for Christmas!
Cook Time 25minutes
Servings 9-12 rolls, depending on size
Author Dorothy Kern
For the Dough:
1package active dry yeastabout 2 1/4 teaspoons
3/4cupvery warm eggnogregular or reduced-fat
3cupsall-purpose flourplus more for dusting
Paddle attachment & dough hook for your mixer
For the Filling:
For the Frosting:
1 3/4cupspowdered sugar
1/3cupeggnogregular or reduced-fat
Make the Dough:
Place eggnog in a microwave safe measuring cup. Heat for 30 seconds in the microwave. 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.
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 1/4 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 your Rolls:
Stir together butter, brown sugar, cinnamon, salt, nutmeg, and flour until it forms a paste.
Once the dough is risen, roll it out on a lightly floured surface into a large rectangle, about 10” by 14”. Spread the filling as evenly as possible over the rectangle, making sure to reach to the sides so the outer rolls have enough filling.
Roll the dough up tightly from the long end. Slice it into 9 (large) or 12 (medium) equal rounds. Place the rolls into a 9” pan or 9 1/2” round pie plate (9 rolls) or a 9x13” baking dish (12 rolls) that has been sprayed with cooking spray.
Cover the rolls with plastic wrap and refrigerate overnight.
When ready to bake, preheat oven to 350°F. 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.
Make the frosting:
Whisk the powdered sugar and eggnog until smooth. Pour over warm rolls and serve.