Eggnog Cinnamon Rolls
These cinnamon rolls come from my favorite recipe but instead of using milk...they use EGGNOG! Perfect for Christmas!
Servings 9 -12 rolls, depending on size
For the Dough:
- 1 package active dry yeast about 2 1/4 teaspoons
- 3/4 cup very warm eggnog regular or reduced-fat
- 1/3 cup sugar
- 3 tablespoons unsalted butter softened
- 1/2 teaspoon salt
- 1 egg
- 3 cups all-purpose flour plus more for dusting
- Paddle attachment & dough hook for your mixer
For the Filling:
- 5 tablespoons butter softened
- 2/3 cup brown sugar
- 1 tablespoon cinnamon
- 2 tablespoons flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
For the Frosting:
- 1 3/4 cups powdered sugar
- 1/3 cup eggnog regular 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.
Serving: 1roll | Calories: 335kcal | Carbohydrates: 57g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium: 2504mg | Fiber: 2g | Sugar: 34g