These Eggnog Cinnamon Rolls are the perfect blend of holiday flavors wrapped up in a gooey, sweet, cinnamon roll. It’s like a classic cinnamon roll, but with the best festive twist, rich eggnog in the dough, and in the icing, with a touch of nutmeg in every bite. These sweet rolls are perfect for a special holiday breakfast, or festive brunch.
Love a glass of eggnog during the holidays, then you will love these eggnog cinnamon rolls! And I bet even if you don’t like eggnog you’ll still love these. These rolls are ready in about an hour and a half, with a make ahead option, so they’re perfect to enjoy all December long!
These rolls have a filling made with brown sugar, cinnamon, and nutmeg that gives them an extra eggnog flavor in every bite, plus their amazing sweet icing on top. I swear its like eating a piece of heaven.
Why make this recipe
- Festive Flavor – These cinnamon rolls combine the flavors of eggnog, in both the dough, and icing, making them perfect for eggnog lovers during the holiday season!
- Soft and Gooey – These rolls are soft and gooey, with a nutmeg and cinnamon sugar filling, and a tender homemade roll. They’re practically irresistible.
- Make Ahead – These can be prepared in advanced, and baked fresh for a warm breakfast! This makes them the perfect option for a holiday morning brunch or breakfast.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Eggnog Cinnamon Roll Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- instant dry yeast – I like using instant yeast, so we only need one rise, but you can also use active dry yeast
- eggnog – warm it up just a little to help activate the yeast, you want it around 100 – 115 degrees Fahrenheit, warm, but not too hot to touch
- granulated sugar – needed to help feed the yeast, and sweeten the dough
- unsalted butter – makes the dough extra soft, and also makes the gooey filling, and a smooth icing
- salt – balances out the flavor
- eggs – makes the dough, softer, and richer and helps hold it all together
- all purpose flour – provides structure to the dough
- brown sugar – makes the perfect gooey sweet filling
- cinnamon + nutmeg – gives the rolls the perfect seasonal flavor
- powdered sugar – helps sweeten, and hold everything together for the icing
How to make Eggnog Cinnamon Rolls
Step 1: Activate the Yeast. Add the yeast to a bowl with warm eggnog, and stir them together. Let them sit for a few minutes, until the yeast gets frothy.
Step 2: Make the dough. Add in the eggs, butter, and sugar and stir them into the mixture until combined. Then add in the flour, and salt. Mix until the mixture forms a soft dough and starts to pull away from the edges of your mixing bowl, it may still stick to the bottom of the bowl. Use your hands, or a dough hook to knead the dough for about 5 minutes.
Step 4: Let the dough rise. Spray a bowl with cooking spray and add the dough to the bowl. Cover it lightly with a clean kitchen towel, and let the dough rise until doubled in size. This will usually take between 30 minutes to 1 hour, depending on how warm your kitchen is.
Step 5: Fill the cinnamon rolls. Mix together the brown sugar, cinnamon, and nutmeg in a small bowl. When ready, spread the dough out to be a large rectangle. Spread the soft butter over the top of the dough, then sprinkle the cinnamon sugar over the top. Roll the dough up from the long side top to bottom.
Step 6: Bake the rolls. Slice the roll into 12 equal sized slices and place them into a greased 9×13 pan. Preheat the oven and let the rolls sit while it preheats. Then bake until the rolls are lightly golden brown and the centers are cooked. Remove from the oven and let them cool for a few minutes.
Step 7: Frost the rolls. Mix together the powdered sugar, eggnog and butter until you have a nice consistency icing. Add more powdered sugar, or more eggnog as needed if it is too thick or thin. Apply the frosting generously to the warm rolls, and enjoy warm!
Tips and Tricks:
- Eggnog Temperature – Make sure the eggnog is warm, but not too hot to properly activate the yeast. You want it between 100 and 115 F. This will be warm, but not too hot to touch.
- Slice the rolls – The easiest way to slice the sweet roll dough is to use unflavored dental floss. Pull the floss below the roll and bring it up over the top, cross the two ends and pull tightly. This will keep the dough from squishing, which can happen with a knife.
Make Ahead Instructions
Prepare the rolls the night before, up until preheating the oven and baking. Cover them tightly in the fridge. When you’re ready to bake them, remove the rolls from the fridge, pre-heat the oven and let them warm to room temperature for about 30 minutes. Then bake as directed.
You can also freeze the unbaked rolls, by flash freezing the individual rolls on a lined cookie sheet for 1 hour. Transfer them to a freezer safe container and freeze for up to 3 months. When you’re ready to bake, thaw the unbaked rolls in the fridge overnight. Then pull them out and let them warm to room temperature and bake as directed above.
Storage Instructions
Store any leftover rolls in an airtight container in the fridge for up to 3 days. Reheat the rolls in the microwave for about 15 seconds, or until warm before enjoying again.
You can also freeze the baked rolls for up to 3 months, by wrapping them tightly with plastic wrap, or storing in a freezer safe container. Thaw in the fridge, then microwave before enjoying.
These Eggnog Cinnamon Rolls are such a yummy way to bring the holiday cheer to your breakfast table! They’re rich, festive, hooey, and sweet and perfect for your Christmas morning brunch after opening presents, or for New Year’s Day, or anytime you can find eggnog, because you’ll want to make these again and again.
More Eggnog Recipes
- Eggnog Fudge // LMLD
- Eggnog Pancakes // LMLD
- Eggnog Cookies // LMLD
- Eggnog French Toast Casserole // LMLD
- Eggnog Truffles // Shugary Sweets
If you try this Eggnog Cinnamon Roll Recipe, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Eggnog Cinnamon Rolls
Ingredients
For the Dough:
- 1 cup warm eggnog (between 100 and 115 F)
- 2 1/2 tsp instant dry yeast
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1/3 cup granulated sugar
- 4 cups all purpose flour (+ 1/2 cup as needed)
For the Filling:
- 3/4 cup brown sugar
- 1 1/2 TBS ground cinnamon
- 1 tsp ground nutmeg
- 1/4 cup unsalted butter (softened)
For the Eggnog Frosting:
- 2 cups powdered sugar
- 1/3 cup eggnog
- 2 TBS unsalted butter (softened)
Instructions
For the Dough:
- Add the eggnog to a large bowl (the bowl of a stand mixer is best) and sprinkle the yeast over the top. Quickly stir them together and let the yeast sit for 5 minutes. 1 cup warm eggnog, 2 1/2 tsp instant dry yeast
- Add the butter, eggs, and sugar to the bowl and stir them together until combined. 1/2 cup unsalted butter, 2 large eggs, 1/3 cup granulated sugar
- Add in the 4 cups flour and mix until the dough starts to come away from the edges. Add additional dough 1 TBS at a time as needed. 4 cups all purpose flour
- Switch to the dough hook and knead the dough with the hook, or remove, and knead with your hands for 5 minutes.
- Grease another bowl, and add the dough to the bowl. Cover it lightly with a towel, and let it rise for about 45 minutes, or until the dough is doubled in size.
For the Filling:
- Lightly flour a counter top surface, and roll the dough out into a rectangle until it is about 1/4 inch thick, about 16×24 inches.
- Mix together the brown sugar, cinnamon, and nutmeg in a small bowl. Set it aside. 3/4 cup brown sugar, 1 1/2 TBS ground cinnamon , 1 tsp ground nutmeg
- Spread the butter over the surface of the dough. 1/4 cup unsalted butter
- Sprinkle the sugar mixture evenly the butter.
- Roll the dough from the top long edge to the bottom.
- Cut the dough log into 12 even slices.
- Place them into a greased 9×13 baking pan.
- Cover the rolls with the towel, and preheat the oven to 400 degrees Fahrenheit.
- Bake the rolls for about 22 to 26 minutes, until they turn a lightly golden color and the centers are baked through.
- Remove the rolls from the oven, and let them cool for 5 to 10 minutes.
For the Eggnog Frosting:
- Mix together the powdered sugar, eggnog, and butter until you have a nice smooth frosting. Add more powdered sugar, or eggnog as needed to get a good spreadable consistency. 2 cups powdered sugar, 1/3 cup eggnog, 2 TBS unsalted butter
- Spread the frosting generously over the top of the rolls.
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