Eggnog Cinnamon Rolls Recipe
This gooey eggnog cinnamon rolls recipe makes 6 soft and fluffy enriched cinnamon rolls that are filled with a cinnamon and nutmeg filling and topped with an eggnog cream cheese icing. These holiday cinnamon rolls only require one rise or can be made ahead of time to bake later or the next day.
Servings: 6 cinnamon rolls
Ingredients
DOUGH
- ¼ cup (60mL) warm water
- 1 and ⅛ teaspoons (3.5g) dry active yeast or half of one packet
- ¼ cup (60mL) warm eggnog
- 2 and ½ Tablespoons (32g) granulated sugar
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 1 large egg
- 2 and ¼ to 2 and ½ cups (270-300g) all purpose flour be sure to measure properly
- 3 Tablespoons (57g) unsalted butter softened to room temperature and cut into 4-6 pieces
FILLING
- 2 Tablespoons (28g) unsalted butter melted
- ¼ cup (50g) granulated sugar
- ¼ cup (50g) firmly packed light brown sugar
- 1 and ½ Tablespoons ground cinnamon
- 1 and ½ teaspoons ground nutmeg
TOPPING
- ¼ cup (57g) unsalted butter melted
- ¼ cup (50g) firmly packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup (180mL) eggnog
EGGNOG CREAM CHEESE ICING
- 2 ounces (57g) cream cheese softened to room temperature
- 1 cup (120g) powdered sugar
- 2 Tablespoons (30mL) eggnog room temperature
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
DOUGH
- Spray a baking dish1 with non-stick spray. Set aside.
- Place warm water in a large bowl. Sprinkle the yeast on top of the water. Whisk with a fork, wooden spoon, or spatula and allow to rest and activate for 10 minutes.¼ cup (60mL) warm water, 1 and ⅛ teaspoons (3.5g) dry active yeast
- Once the yeast mixture is active and bubbly, add the eggnog, sugar, salt, vanilla extract, and eggs. Whisk to combine.¼ cup (60mL) warm eggnog, 2 and ½ Tablespoons (32g) granulated sugar, ½ teaspoon salt, ½ teaspoon vanilla extract, 1 large egg
- Gradually stir in flour. If using a stand mixer, use your dough hook. If mixing by hand, continue to use a wooden spoon. Add 1 cup of flour, allow dough to come together, then add the softened butter and continue to blend. When butter is mostly incorporated, add the remaining 1 and ¼ cups of flour and blend until dough has mostly come together. It may still be shaggy, but it should pull away from the sides of the bowl fairly easily.2 and ¼ to 2 and ½ cups (270-300g) all purpose flour, 3 Tablespoons (57g) unsalted butter
- Turn out dough on a floured surface and knead for about 8-10 minutes, adding flour about 1 Tablespoon at a time if the dough is too sticky, until smooth and elastic. Your dough should resemble the surface texture of PlayDoh when it is done. Allow the dough to rest for 10 minutes while you prepare the filling.
FILLING
- In a medium size bowl, combine the granulated sugar, brown sugar, cinnamon, and nutmeg. Whisk or stir until well-blended. Set aside.¼ cup (50g) granulated sugar, ¼ cup (50g) firmly packed light brown sugar, 1 and ½ Tablespoons ground cinnamon, 1 and ½ teaspoons ground nutmeg
- Using a rolling pin, roll the dough out into a rectangle approximately 9" x 12" in size. Dough will be very elastic, so be patient and keep rolling. There is no need to rush this step.
- When you have your rectangle, brush the melted butter evenly over the dough, leaving about ½" border around the edges. Sprinkle the cinnamon-sugar evenly over the melted butter.2 Tablespoons (28g) unsalted butter
SHAPE THE ROLLS
- Starting with one of the long sides, roll the dough up into a tight 12" log. Use your fingers or palms on either end of the log to gently squeeze the log to "contain" the uneven ends. Using a sharp serrated knife and taking care to keep the seam side down, cut the log into 6 even slices. Don't worry if filling spills out.
- Place the slices cut side down in the prepared pan, gather any cinnamon-sugar that fell out, sprinkle over the rolls, then press down gently to flatten slightly. Cover loosely with foil or a kitchen towel. Allow rolls to rise for 1 and ½ hours.
TOPPING
- When cinnamon roll dough has risen, preheat the oven to 350ºF (177ºC).
- In a small bowl, whisk together the melted butter, brown sugar, cinnamon, and nutmeg. Spoon topping over the risen cinnamon rolls, then pour eggnog into the baking dish, being sure to get all around and between each cinnamon roll.¼ cup (57g) unsalted butter, ¼ cup (50g) firmly packed light brown sugar, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¾ cup (180mL) eggnog
- Cover the rolls with foil and bake for 25 minutes, then remove the foil and bake another 5-8 minutes until rolls are lightly browned. Remove from the oven and allow to cool for 15 minutes while you prepare the eggnog cream cheese frosting.
EGGNOG CREAM CHEESE ICING
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until smooth.2 ounces (57g) cream cheese
- Turn the mixer speed down to low and add the powdered sugar. Add the eggnog, vanilla extract, and the salt continue mixing until smooth. If you want a thicker frosting, you can add more powdered sugar, but it is meant to be a looser icing rather than a frosting.1 cup (120g) powdered sugar, 2 Tablespoons (30mL) eggnog, 1 teaspoon vanilla extract, pinch of salt
- Spread eggnog icing onto slightly cooled rolls and serve rolls immediately. Remove leftover eggnog cinnamon rolls from the baking dish and store in an airtight container at room temperature up to 3 days or in the refrigerator up to 5 days. Reheat in the microwave for 8-10 seconds before serving. See notes section below for other storage and preparation suggestions.
Video
Notes
- Baking dish: I like to use either an 8" square baking pan or an 8" or 9" round cake pan or pie plate. If using a square dish, arrange them in 2 rows of 3. If using a round pan, place one in the center and the other 5 evenly spaced around it.
- Make ahead: this dough can be made the ahead of time through the step that involves slicing the log into individual rolls. Cover rolls with plastic wrap and allow to rest in the refrigerator overnight or up to 18 hours. In the morning (or when you are ready to bake the rolls), remove them from the refrigerator and allow to rise in a warm environment, about 1 hour. Continue with adding the topping and eggnog and bake as instructed.
- To freeze baked rolls: baked rolls freeze well, up to 3 months. Thaw overnight in the refrigerator and warm before enjoying.
- Two options to freeze unbaked rolls: parbake the rolls for 10 minutes at 350°F (177ºC). Allow to cool completely, cover tightly, then freeze. Remove the rolls from the freezer and allow to thaw in the refrigerator overnight. Finish baking for the remaining 18-22 minutes before frosting and serving OR freeze them after slicing and pull them out the night before you want to bake them and allow them to thaw and rise covered at room temperature and bake when ready.
- Working with yeast: for a comprehensive look at working with yeast in a recipe, see my post about how to bake with yeast.
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Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
